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Mini Chickpea and Potatoes Samosas

Somosa's are a well-known traditional Indian food. These finger snacks consist of a savory filling stuffed inside a pocket of dough which is baked or fried until golden and crispy. Making samosas can be labour intensive but to save time use store bought puff pastry.
Course Main Course
Prep Time 1 hour
Cook Time 20 minutes
Servings 10 samosas

Ingredients

  • 1 tbsp cooking oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 red Thai chilis can substitute 1 teaspoon chili powder
  • 1/2 cup chickpeas, cooked
  • 1 cup boiled potatoe slightly smashed
  • 1/4 tsp salt
  • 1/4 tsp garam masala powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/3 tbsp cilantro finely chopped (optional)
  • 1 packet puff pastry
  • 1/3 tsp black or green cumin seeds (black cumin seeds are different from the regular cumin seeds with a different smell and smaller size. Black cumin seeds can be found in Indian grocery stores.
  • cooking oil for frying

Instructions

  • In a saucepan, over medium-high heat, add the oil and sauté onion until golden brown.
  • Add garlic, ginger, chili, chickpeas, and potatoes and saute for 1 minute. Add salt, spices, and chopped cilantro and sauté for 1 minute. Set aside to cool until ready to fill.
  • Roll out pastry and sprinkle with cumin seeds.
  • Cut pastry in half and divide into small, palm-sized balls and roll into a thin 5-inch size round circle.
  • Cut the circle in 2 equal halves, fold each half into an ice-cream cone shape.
  • Stuff the samosa with 1-2 tablespoons of the cooked filling.
  • Remember not to overfill. To avoid samosas breaking apart during frying, wet edges with water and press down gently.
  • Fold the top over to seal the cone and complete the triangle shape of the samosa.
  • Keep the stuffed samosas covered with a cloth while you repeat step--4-5.
  • In a frying pan, over a high heat add the oil. To test the oil, simply drop a tiny piece of pastry in an it should rise to the surface quickly. Fry the mini samosa in batches until golden brown, 7-8 minutes.
  • Remove from oil and drain on paper towel. Leave to cool.

Notes

Tip: Store samosas in an airtight container for up to a week or freeze until ready to eat.