Chickpea Samosas
Craft crispy, flavorful chickpea samosas filled with spices and love, perfect for any snack or party.
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 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!
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