 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 40 |
|
Ingredients:
1 lb boiled chickpeas |
1 medium onion, chopped fine |
1 tomato, chopped |
1 teaspoon salt |
1 teaspoon red chile, chopped |
1 teaspoon coriander powder |
2 tablespoons garlic |
2 tablespoons fresh ginger, grated |
1 teaspoon garam masala |
1 tablespoon vegetable oil |
Directions:
1. Soak the chickpeas overnight in water.
2. The next day, place the soaked peas in fresh water to cover and cook until tender, about 3 hours.
3. Place the chickpeas into a blender with a little water and puree.
4. Put the pureed chickpeas into a skillet and add all the other ingredients.
5. Add 1 cup of water and cook over medium heat until all the water is completely taken up.
6. Allow filling to cool before using to fill samosas.
|
|