Spicy Chickpea Samosas with Raita
Dive into the delightful world of Indian-inspired snacks with these Spicy Chickpea Samosas with Raita! Featuring crispy, golden pastry filled with a flavorful medley of mashed chickpeas, aromatic spices like garam masala and cumin, and vibrant green peas, these samosas are the perfect fusion of crunch and zest. Wrapped in homemade dough and fried to perfection, they're paired with a cool and creamy cucumber-mint raita that provides a refreshing contrast to the heat. Whether you're hosting a party or indulging in a snack craving, these spicy samosas with their tangy dipping sauce are guaranteed to impress. Easy to make, with a balance of bold spices and fresh herbs, this recipe is a must-try for lovers of authentic Indian street food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Salt
- 4 tablespoons Vegetable oil
- 0.5 cups Water
- 1 cup Canned chickpeas (drained and rinsed)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 0.5 cup Frozen peas
- 2 tablespoons Cilantro (chopped)
- 1 cup Plain yogurt
- 0.5 cup Cucumber (grated)
- 1 tablespoon Mint leaves (chopped)
- 0.5 teaspoon Ground cumin (for raita)
- 0.25 teaspoon Salt (for raita)
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Add 4 tablespoons of vegetable oil and rub it into the flour with your fingers until the mixture resembles breadcrumbs.
Gradually add water, a tablespoon at a time, and knead the dough until it is smooth and firm. Cover the dough with a damp cloth and let it rest for 20 minutes.
In a skillet over medium heat, add 1 tablespoon of vegetable oil. Sauté the chopped onion, garlic, and ginger for 2-3 minutes until fragrant.
Add the ground cumin, coriander, turmeric, cayenne pepper, and garam masala to the skillet. Cook for 1 minute, stirring constantly to toast the spices.
Add the chickpeas to the skillet and mash them slightly with a fork or potato masher, leaving some texture. Stir in the peas and cook for another 2-3 minutes. Season the mixture with 0.5 teaspoon of salt and stir in the chopped cilantro. Let the filling cool completely.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten and roll it out into a thin oval shape about 6 inches long.
Cut each oval in half lengthwise to create two strips. Form a cone by folding one strip into a triangle shape and sealing the edges with a dab of water.
Fill the cone with a tablespoon of the chickpea filling, then pinch and seal the open edge tightly to form a samosa. Repeat with the remaining dough and filling.
Heat 4 cups of vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the samosas in batches for 4-5 minutes until they are golden brown and crispy. Drain on paper towels.
To make the raita, combine the plain yogurt, grated cucumber, chopped mint, 0.5 teaspoon of ground cumin, and 0.25 teaspoon of salt in a bowl. Mix well and refrigerate until ready to serve.
Serve the hot samosas with the chilled raita on the side for dipping.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
