Chickpea Samosas
These samosas are a healthier take on the traditionally potato stuffed pockets of goodness - inspired by Gordon Ramsay.
Equipment
- oven safe skillet
Ingredients
- 5 egg roll or wonton wrappers
- 8 oz chickpeas drained
- ½ cup onion finely diced
- ¼ cup peas
- 2 tablespoons ginger minced
- 2 tablespoons garlic minced
- 1 teaspoon yellow curry powder
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 tablespoon ghee
- salt & pepper to taste
- 1 cup vegetable oil for frying
Instructions
- Heat the ghee over high heat until melted and shimmering. Add the chickpeas, water and lemon juice then cook until the chickpeas are tender and most of the water has evaporated, about five to eight minutes. Use the back of a spoon to mash until most of the chickpeas are broken up.
- Add the onions and peas and continue to cook until heated through and the onions have softened, another five minutes. Add the garlic and ginger and stir until fragrant.
- Season with curry powder, garam masala, cumin, turmeric, and salt and pepper. Stir in the spices then remove from the heat to cool completely.
- Cut the wonton wrappers in half, right down the middle so you have rectangular wonton wrappers. Wet your fingers with some water and wet half of the wonton wrapper. Fold over the dry half so that it forms a triangle shaped pocket. Wrap the wetted wonton wrapper 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 three to four minutes, or until golden brown. Serve alongside chicken tikka and naan. Enjoy!
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