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Chana samosa

Chana Samosa

Serves 4

50 mins

150 Kcal

Chana samosa is a delicious and widely enjoyed Indian snack whose crispy, golden exterior combined with flavourful spiced chickpea filling emphasises its popularity. A variation of the traditional potato-filled samosa, chana samosa uses chickpeas as the main filling, providing a healthy, protein-rich alternative. The snack is widely enjoyed at street food stalls, parties, and gatherings and is generally enjoyed with tangy tamarind or mint chutney. The chana samosa recipe starts with the preparation of the filling. Chickpeas cooked and then saut ed with a mix of spices, including cumin, coriander, garam masala, turmeric, and red chilli powder, are added. Chopped onions, tomatoes, green chillies, and cilantro further enliven the filling with fresh, aromatic flavour. The chickpeas are then cooked until soft and absorbent, getting all the spices in a rich, flavoured mixture. The filling is placed inside a dough made with flour, water, and a pinch of salt. Thin sheets of dough, rolled out, are then cut into triangles and filled with the spiced chickpea mixture. The edges are tightly sealed so the filling does not leak while frying. Chana samosa is fried to a golden brown until it becomes crispy; this way, it is perfect inside versus the crunchy outer crust of this snack. This chana samosa is served hot and, therefore, suitable for any occasion as an appetiser or snack. This easy recipe for chana samosa is sure to be delightful for anyone who loves flavourful, crispy Indian snacks.

Ingredients required for Chana Samosa

1 cup chickpeas drained
1/2 cup onion finely diced
1/4 cup peas
2 tbsp ginger minced
2 tbsp garlic minced
2 tsp yellow curry powder
1 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp chilli powder
1 tsp lemon juice
1 tbsp ghee
Salt
Pepper
1 cup vegetable oil

Cooking steps for Chana Samosa

1
Start wthe recipe of chana samosa with the filling: take a cup of chickpeas (drained and rinsed, of course), and mash them lightly—enough to hold some texture but soft enough to vibe with the spices.
2
Heat a tablespoon of ghee in a pan for that buttery, nutty aroma, then saut 1/2 cup of finely diced onion until it's soft and translucent.
3
Add a touch of sweetness with ¼ cup peas, then throw in 2 tablespoons each of minced ginger and garlic to bring that aromatic punch.
4
Now, the spice party begins.
5
Sprinkle in 1 teaspoon each of yellow curry powder, garam masala, cumin, turmeric, and chili powder.
6
Stir like your life depends on it!
7
Add the mashed chickpeas and mix them in like you're painting a masterpiece.
8
Let the flavors meld for a few minutes before hitting them with a tablespoon of lemon juice for that zesty pop.
9
Season with salt and pepper, then let the filling cool down while you prep the wrappers.
10
Lay out egg roll or wonton wrappers (5 should do), spoon the filling onto the center of each, and fold them into tidy triangles.
11
Seal the edges with a dab of water to keep everything locked in.
12
Heat a cup of oil in a deep pan until it's hot enough to make those samosas sizzle.
13
Fry them in batches until golden brown and crispy, draining the excess oil on paper towels.
14
Serve these beauties with mint chutney or tamarind dip for the perfect snack.
15
Chana Samosa is proof that the best things in life come wrapped in crispy pastry.

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FAQs

Can the filling for chana samosas be prepared ahead of time?

Yes, you can prepare the filling of chana samosas beforehand. Once the filling is cooked and cooled, store it in an airtight container in the refrigerator for up to 2 days before using it. This helps the flavours to infuse and makes assembling the samosas quicker. Ensure the filling is completely cool before applying it to prevent the samosa dough from getting soggy. Alternatively, you can freeze the filling and thaw it in the refrigerator when it's time to use it.

Should I fry chana samosas or bake them?

Yes, you can bake chana samosas instead of deep-frying them for a healthier version. Preheat your oven to 375 F (190 C), and have the assembled samosas on a baking sheet lined with parchment paper. Brush them lightly with oil or melted butter for that golden, crispy colour. Bake for 20-25 minutes, until the samosas are golden brown and crispy. Of course, not as crunchy as their deep-fried cousins, baked samosas may have a soft corner in each of our hearts.

Can I use readymade samosa wrappers to make chana samosas?

To save time, you may use ready-made samosa wrappers (spring roll wrappers or filo pastry). These are readily available at most grocery stores and save time by not making the dough from scratch. Once thawed according to the packet instructions, you can fill these samosa wrappers with the prepared chana filling and seal them nicely. Whereas making dough at home lends a more authentic taste and texture.