Chickpea Samosas

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chickpea samosas

What’s Up, Hungry People

Indian cuisine is a staple in our household, so I am always on the hunt for delicious new recipes to add to our repertoire. Today, I’m thrilled to share with you a recipe for chickpea samosas, a healthier twist on the traditionally potato-stuffed pockets of goodness we all love.

I stumbled upon this recipe—let’s say, “borrowed” from my fantasy future husband, Gordon Ramsay (apologies to Nick, my actual husband)—after a surprising discovery: my pantry was mysteriously devoid of potatoes. But fear not! What these samosas may lack in traditional ingredients, they more than make up for with a burst of flavor. It’s a win-win situation for everyone involved (yes, even Nick gets a piece of the pie—or should I say, samosa?).

gordon ramsay chickpea samosas

Here’s What You Need

  • Egg roll or wonton wrappers: Provides the crispy exterior for the samosas.
  • Chickpeas: The star of the filling, offering a meaty texture and nutty flavor.
  • Onion: Adds sweetness and depth to the filling.
  • Peas: Bring a pop of sweetness and color to the mix.
  • Ginger: Offers a warm, spicy kick.
  • Garlic: Essential for its pungent, savory depth.
  • Yellow curry powder: Imparts a vibrant color and complex flavor.
  • Garam masala: Adds warmth and depth with a mix of spices.
  • Cumin: Earthy spice that adds a distinct flavor.
  • Turmeric: Provides color and a slight bitter flavor.
  • Chili powder: Adds heat and depth to the filling.
  • Lemon juice: Brightens the filling with acidity.
  • Ghee: Rich, nutty flavored cooking fat that adds richness.
  • Salt & pepper: Seasoning essentials for balance.
  • Vegetable oil: For frying, gives the samosas their crispy texture.
  • Water: Used to help cook chickpeas to the perfect tenderness.
simmering chickpeas

Let’s Cook

The journey begins with cooking the chickpeas until tender. If you’ve ever boiled potatoes to that perfect mashable consistency, you’re in luck because chickpeas, once softened, mash up in a surprisingly similar fashion. This is your first step towards creating the filling for our delightful samosas.

mashed chickpeas

Now, let’s talk about the “hardest” part of this recipe: folding the samosas. I’ll admit, I turned to YouTube for a bit of guidance to perfect my technique. But here’s a simplified breakdown: start with a rectangular strip of dough—wonton wrappers cut in half work like a charm.

samosa cones

Lay the rectangle horizontally in front of you, and moisten a bit less than half of the right side of the rectangle with some water. Then, fold the left side over, ensuring about a quarter inch of the edge meets the moistened side to form a triangle. Gently press to create a pocket, then wrap the remaining moistened side around, crafting a cone shape in your left hand with a strip of dough still exposed. It sounds more complicated than it is, so checking out a tutorial or two might just save you some hassle!

filled uncooked samosa

Once you’ve mastered the cone, fill it with about two tablespoons of the mashed chickpea mixture. Use the exposed flap of dough to seal the deal, employing a bit of water to secure the edges. A little drying time for the samosas before they hit the hot oil will do wonders.

fried samosa

Frying requires vigilance—these bad boys can go from golden to charred in a blink if you’re not careful. Aim for 3-4 minutes at a cozy 325°F. To complement the samosas, I whipped up a simple raita with Greek yogurt and shredded cucumber, though a quick mint chutney is also a fabulous accompaniment. Serve these beauties with some chicken tikka masala and pizza stone naan for a meal that’s bound to impress.

Chickpea Samosa Tips

  • Frying temperature is key: Keep the oil around 325°F to ensure your samosas cook through without burning. Too hot, and the outside will crisp up too quickly, leaving the inside undercooked. Too cool, and your samosas will soak up oil and turn soggy.
  • Getting the perfect filling texture: Aim for a balance between mashed and whole chickpeas for texture. You want the filling to hold together without turning into hummus. If it’s too dry, add a bit more lemon juice or a splash of water.
  • Sealing your samosas: Ensure the edges of your wonton wrappers are well-sealed to prevent the filling from leaking out during frying. A little water works wonders here, acting as glue. Press firmly but gently.
  • Cooling the filling: Let the filling cool down before stuffing your wrappers. This makes handling easier and prevents the wrappers from getting soggy.
  • Cooking in batches: Don’t overcrowd the pan when frying. Cook in batches to maintain the oil temperature and ensure each samosa cooks evenly and gets that beautiful golden-brown crust.
samosa with raita

We’ve just wrapped up frying some epic chickpea samosas that are bound to be the new favorite at your table. Let’s be honest, sometimes we all need a bit of spice in our lives, and this recipe is just the ticket. Not only have you learned how to craft these crispy delights, but you’ve also got a few tricks up your sleeve for next time.

Remember, it’s all about the balance of flavors and textures, and of course, keeping that oil at just the right temperature. So, whether you’re looking to impress some guests or just treat yourself to a flavorful snack, these samosas have got you covered. Here’s to hoping your kitchen adventures are as fun and fulfilling as this one.

Gordon, if you’re reading this, dinner’s ready!

samosa recipe

Chickpea Samosas

The Starving Chef
Craft crispy, flavorful chickpea samosas filled with spices and love, perfect for any snack or party.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine Indian, International
Servings 10 samosas




  • Heat the ghee in a skillet over high heat until melted and shimmering. Add the chickpeas, a splash of water, and lemon juice, then cook until the chickpeas are tender and most of the water has evaporated, about 5 to 8 minutes. Use the back of a spoon to mash the chickpeas until most are broken up.
  • Add the onions and peas, continuing to cook until heated through and the onions have softened, about another 5 minutes. Stir in the garlic and ginger until fragrant.
  • Season with curry powder, garam masala, cumin, turmeric, chili powder, and salt and pepper to taste. Stir in the spices, then remove from the heat to cool completely.
  • Cut the wonton wrappers in half down the middle to create rectangular shapes. Wet your fingers with some water and moisten half of the wrapper. Fold over the dry half to form a triangle-shaped pocket. Wrap the wetted edge around the pocket, leaving the top edge exposed to seal the filling in.
  • Spoon about one to two tablespoons of the chickpea filling into each wonton pocket. Fold the top edge over the filled pocket and use some water to seal the edges. Let the filled samosas dry for a few minutes on a paper towel.
  • Heat one inch of oil in a skillet to about 325°F. Fry the samosas for 3 to 4 minutes, or until golden brown. Serve alongside chicken tikka and naan. Enjoy!
Keyword chickpea, curry, deep fried
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