2 cups of chickpea flour
2 tablespoons olive oil
1/4 teaspoon salt
Water as needed
3 medium-large potatoes cut into small cubes
1 cup of peas (can use frozen)
1 tablespoon of ground cumin
1 teaspoon of turmeric
½ teaspoon ‘garam masala’ spice
1 tablespoon olive oil
Hot paprika (according to your taste)
Dough: Put the oil, flour and salt in a food processor and add water gradually, until the dough becomes slowly collected in lump, which is not wet or sticky.
Move to clean dry surface and knead for a few minutes. Set aside in a bag or under a towel that it will not dry.
stuffing: Cook the potatoes and peas in water until the potato has softened and drain the water.
Heat the oil and spices a little while stirring, (this “opens” the spices, you will already smell), return the cooked potato and peas to the pot and mix well. Cook for a few minutes, turn off the heat and leave the pot covered.
Divide the dough into small, roll the dough into circles, and fill in. Place on baking paper and bake in medium-high heat (180) until the dough is browned and brown spots / bubbles appear. Keep an eye on the ovenת it takes about 20 minutes.
The original samosa is fried, but we prefer the healthy version.
In the ove, the dough becomes crispy and delicious, with coriander chutney it’s a delicacy at all.
* You can make a large amount, bake some half way, and freeze for future pleasure.