CORN AND CHICKPEAS BAKED SAMOSAS

August 2, 2014

Samosas are fried or baked pastries with savory, usually vegetarian filling. They originate in the Middle East and are a popular street food in India, Pakistan and Burma. The size and consistency may vary, but typically it’s distinctly triangular in shape. Samosas are best served with mint sauce or chutney!

Getting a nice triangle shape that actually stays closed is a bit tricky. But once you get the hang of it this makes for a delicious snack or starter to any Middle Eastern dinner!

CORN AND CHICKPEAS BAKED SAMOSAS

  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 0.5 teaspoons baking powder
  • 0.25 cups olive oil
  • 0.6 cups water
  • 2 tablespoons olive oil
  • small red onion
  • half red bell pepper
  • 0.5 tablespoon cumin
  • 0.5 tablespoons coriander
  • 0.5 teaspoon crushed red chiles
  • 2 teaspoons turmeric
  • pinch salt
  • 1.5 lime [juice]
  • 1.5 cups sweet corn
  • 0.75 cups chickpeas
  • olive oil to brush

_ in a bowl combine flour, salt and baking powder

_ pour in oil and 0.3 cups water

_ mix and slowly add water until a soft [but not sticky] dough comes together

_ cover and let sit while you cook the filling

_ finely chop onion and bell pepper

_ heat olive oil and saute onions

_ add bell pepper and cook for another minute

_ mix in spices and combine well

_ add lime, corn and chickpeas and cook until hot

_ preheat oven to 200°C

_ divide dough into 12 balls [as equal as possible]

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_ roll out into a circle [as thin as possible]

_ slice in half

_ scoop roughly one tablespoon of filling close to one end and fold over that end [alining the circle’s edge]

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_ now you should be able to flap it downward two more times

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_ seal the open edges shut [so the filling doesn’t fall out]

_ place onto a baking sheet

_ brush with olive oil

_ bake for 30-45 minutes [until golden brown]

_ let cool slightly and serve with some lemony dip

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