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
- Soak the chickpeas overnight, and then cook 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 that 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.
- Mix together the yeast and the sugar, and add a cup of warm water.
- 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.
- Allow the dough to sit for about an hour.
- Roll out dough circles to roughly the diameter of a plate, and put some samosa filling into the centre of each circle.
- Create samosa shapes by folding the circles in half and pressing the points where the dough meets together with a fork.
- 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.
- Bake for about 20 minutes in a preheated oven at 180°C, or 350°F.
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