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  • Author: Challenge 22


The Samosa is a dish consumed as a snack in South Asian cuisine, and especially in Indian, Nepali and Pakistani cuisine. Get a recipe for our version of Indian samosa, so you can snack as much as you like!



For the filling

  • 500g of chickpeas
  • 4 onions
  • 4 tablespoons oil
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 tablespoon cumin
  • 1 tablespoon of sweet paprika
  • 1 teaspoon of spicy paprika (optional)

For the dough

  • 1kg of flour
  • 1 teaspoon of salt
  • 2 tablespoons of active dry yeast
  • 1 teaspoon of sugar
  • 1 quarter cup of olive oil
  • 2 cups of water

For the coating

  • 1 tablespoon turmeric
  • A pinch of white sesame seeds


  1. Soak the chickpeas overnight, and then cook for about two hours, until soft.
  2. When the chickpeas are tender, mash them with a potato masher, or pulse in a food processor – but make sure that the texture is still chunky, and not completely smooth.
  3. Peel and chop the onions, and fry until browned.
  4. Add the mashed chickpea mixture to the fried onion and spices, and mix well.
  5. Mix together the yeast and the sugar, and add a cup of warm water.
  6. Mix the flour with the salt, add the yeast water, followed by the rest of the water for the dough. Mix until you have a smooth, uniform dough.
  7. Allow the dough to sit for about an hour.
  8. Roll out dough circles to roughly the diameter of a plate, and put some samosa filling into the centre of each circle.
  9. Create samosa shapes by folding the circles in half and pressing the points where the dough meets together with a fork.
  10. Mix a tablespoon of turmeric with half a cup of water, and brush onto your samosas for a beautifully golden crispy coating. Sprinkle the sesame seeds over the top.
  11. Bake for about 20 minutes in a preheated oven at 180°C, or 350°F.


Try our weekly plant based meal plan for more tasty ideas!

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