Baked Mini Vegetable Chickpea Samosas
Lisa's kitchen
Lisa's kitchen
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Ingredients

  • Pastry
  • 1/3 cup unbleached all-purpose flour
  • 2/3 cup spelt flour (or all-purpose)
  • 1 tablespoon semolina flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1/3 cup cold water
  • flour for rolling and dusting
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  • Filling
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 to 2 cloves garlic, minced
  • 1- inch piece ginger, grated or minced
  • 2 red chilies, seeded and finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chat masala
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon asafetida
  • 1 small tomato, seeded and finely chopped
  • 1 teaspoon lemon juice
  • 1 medium carrot, diced
  • 2/3 cup fresh or frozen peas
  • 1 cup cooked chickpeas (1/3 cup dried)
  • 2 medium potatoes, roasted or boiled until just tender and diced
  • 1 teaspoon sea salt, or to taste
  • 2 tablespoons fresh cilantro, finely chopped
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  • Instructions

Instructions

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