Best 2 Chickpea Samosas Recipes

Dive into the culinary delight of chickpea samosas, a captivating fusion of flavors and textures that will tantalize your taste buds. These savory triangular pastries, hailing from the vibrant streets of India, are a symphony of crispy exteriors, tender interiors, and an array of aromatic spices. Whether you prefer them as an appetizer, a snack, or a main course, chickpea samosas promise a delightful journey for your palate. In this article, we will guide you through the steps of creating the perfect samosa, from selecting the finest ingredients to mastering the art of folding and frying. Get ready to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

SPICY CHICKPEA SAMOSAS WITH RAITA

Spicy Chickpea Samosas With Raita image

I highly recommend making the samosa filling the morning or night before serving to save time when you actually prepare this meal. Adapted from Cooking Light. This says it serves 12, but if you have teenage boys or people with heartier appetites, they will probably want two each.

Provided by breezermom

Categories One Dish Meal

Time 55m

Yield 12 serving(s)

Number Of Ingredients 27

Ingredients

1 1/2 tablespoons canola oil
1/2 cup carrot, finely chopped
1/2 cup green onion, thinly sliced
2 tablespoons fresh gingerroot, minced peeled
1 tablespoon garlic clove, minced
1 tablespoon tomato paste
1 1/2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
3/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper, freshly ground
1 cup frozen green pea, thawed
1 tablespoon water
1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1/2 cup fresh cilantro, chopped
1 tablespoon fresh lemon juice
24 sheets frozen phyllo dough, thawed (14 x 9-inch)
cooking spray
2 tablespoons butter, melted
3/4 cup Greek yogurt, plain nonfat
3/4 cup cucumber, peeled and grated
2 tablespoons green onions, thinly sliced
2 tablespoons fresh cilantro, chopped
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper, freshly ground

Steps:

To make samosas, heat oil in a skillet over medium heat. Add carrot; cook 3 minutes, stirring frequently.
Add 1/2 cup onions, ginger, and garlic; cook 1 minute, stirring constantly.
Add tomato paste and next 5 ingredients (through black pepper); cook 1 minute, stirring constantly.
Add peas, water, and chickpeas; cook 1 minute. Remove from heat; stir in cilantro and juice. Cool.
Preheat oven to 400°.
Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); coat with cooking spray. Place another phyllo sheet on coated phyllo; coat with cooking spray. Fold layered sheets in half lengthwise.
Spoon 2 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under; place seam side down on a baking sheet coated with cooking spray. Brush with melted butter.
Repeat procedure with remaining 22 phyllo sheets, cooking spray, filling, and butter. Bake at 400° for 10 minutes or until crisp and golden.
To make raita, combine yogurt and remaining ingredients. Serve with samosas.

CHICKPEA SAMOSAS RECIPE - (5/5)

Chickpea Samosas Recipe - (5/5) image

Provided by ngteller

Number Of Ingredients 18

Ingredients

225 g Plain Flour, For Pastry
1 ½ tsp Fine Salt, For Pastry
1 Tbsp Melted Butter, For Pastry
6 Tbsp Warm Water, For Pastry
2 Tbsp Vegetable Oil
1 tsp Curry Powder
1 tsp Garam Masala
½ tsp Cumin , ground
½ tsp Turmeric, ground
1 Small Onion, peeled and finely chopped
1 Garlic Clove, peeled and finely chopped
1 inch Ginger Root, peeled and grated
1 Green Chilli, deseeded and finely chopped
1 can (15 ounces) Chickpeas, rinsed and drained
200 ml Water
½ tsp Salt
100 g Peas, thawed if frozen, blanched if fresh
½ Lemon, juiced

Steps:

To make the pastry, combine the flour and salt in a large bowl. Make a well in the centre and add the melted butter and 5 tbsp warm water. Mix with a round-bladed knife to form a dough, adding another 1 - 3 tsp water if the mixture seems too dry. Tip onto a lightly floured surface and knead for 5 - 10 mins to a smooth dough. Wrap in cling film and leave to rest in a cool part of the kitchen for at least 30 mins. For the filling, heat the oil in a wide frying pan or wok. Add the curry powder, garam masala, cumin and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, ginger and chilli and cook until the onion is softened and the spices are fragrant, about 4 - 5 mins. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely. Divide the pastry into 6 or 7 equal pieces. Now roll out the pastry and shape the samosas following my guide (on the preceding pages). Heat a 6cm depth of oil in a deep heavy-based saucepan or wok over a medium heat to 180 - 190ºC. To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6 - 8 mins. Drain on a tray lined with kitchen paper and keep warm in a low oven while cooking the rest. Serve hot or warm.

Tips:

For the perfect samosa dough, use a 1:2 ratio of all-purpose flour to semolina flour.
Be sure to knead the dough until it is smooth and elastic, about 10 minutes.
If the dough is too dry, add a little water; if it is too wet, add a little flour.
Roll the dough out thinly, about 1/8 inch thick.
To make the samosas, cut the dough into 4-inch circles.
Place a spoonful of filling in the center of each circle.
Fold the dough over the filling to form a triangle.
Crimp the edges of the dough to seal the samosas.
Deep fry the samosas in hot oil until they are golden brown and crispy.
Serve the samosas hot with your favorite chutney or sauce.

Conclusion:

Samosas are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. They are easy to make and can be filled with a variety of ingredients, making them a perfect way to use up leftovers. Whether you are looking for a quick and easy weeknight meal or a special treat for your next party, samosas are sure to please.