Samosa is a beloved dish consumed as a snack in South Asian cuisine, especially in India, Nepal, and Pakistan. Just give them a try and you will see why people can’t resist them – mouthwatering crunchy pyramids filled with a deliciously spicy chickpea paste.
Whether you want to impress your party guests with a delicious nibble, or you want to treat yourself on a relaxing weekend, make sure you give this recipe a try!
For the filling:
- 500 g chickpeas, soaked overnight (or 2½ cups)
- 4 onions
- 4 tbsp oil
- 1 tbsp cumin
- 1 tbsp of paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp of chili powder (optional)
For the dough:
- 1 kg flour (or 8 cups)
- 2 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- ¼ cup olive oil (or 56 g)
- 2 cups water (or 470 g)
For the coating:
- 1 tbsp turmeric
- A pinch of white sesame seeds
- Cook the chickpeas for about two hours, until soft.
- When the chickpeas are tender, mash them with a potato masher, or pulse in a food processor – but make sure the texture is still chunky, and not completely smooth.
- Peel and chop the onions, and fry until browned.
- Add the mashed chickpea mixture to the fried onion and spices, and mix well.
- In a small bowl, mix together the yeast and the sugar, and add a cup of warm (but not hot) water, and let it sit for a few minutes.
- In a large bowl, mix the flour with the salt. Add the yeast mixture you prepared earlier, followed by the rest of the water for the dough. Mix until you have a smooth, uniform dough.
- Allow the dough to rest for about an hour.
- Roll out dough circles to roughly the diameter of a small plate, and put some samosa filling into the center of each circle.
- Create samosa shapes by folding the circles in half and pressing with a fork the points where the dough overlaps.
- Mix a tablespoon of turmeric with half a cup of water, and brush it onto your samosas for a beautifully golden crispy coating. Sprinkle the sesame seeds over the top.
- Bake for about 20 minutes in a preheated oven at 180°C, or 350°F.
For a quicker version of the recipe, you can use about 4 or 5 cans of cooked chickpeas.
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Keywords: Samosa, snack, main dish, chickpeas
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