Real African Dishes: [MC-AllEthnic-Recipes] Curried Chickpea Samosas - Indian ; 21g Carbohydrate; 3g Dietary Fiber

Tuesday, December 21, 2010

[MC-AllEthnic-Recipes] Curried Chickpea Samosas - Indian ; 21g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Curried Chickpea Samosas - Indian

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Samosa pie dough:
1 2/3 cups all-purpose flour -- plus extra to dust
1 1/2 teaspoons fine sea salt
1 tablespoon melted butter -- or oil
5 tablespoons warm water -- to 6 tablespoons
To deep-fry: -- vegetable oil
Filling:
2 tablespoons vegetable oil
1 teaspoon hot curry powder -- or to taste
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 small onion -- peeled and minced
1 garlic clove -- peeled and minced
1 piece fresh ginger root -- (1-inch piece), peeled and grated
1 green chile -- seeded and minced
14 ounces canned chickpeas -- rinsed and drained
3/4 cup water -- generous
1/2 teaspoon sea salt
1 cup peas -- thawed if frozen, blanced if fresh
juice of 1/2 lemon -- or to taste (about 1 tablespoon)

DOUGH: combine the flour and salt in a large bowl. Make a well in the center and add the melted butter and 5 tablespoons warm water. Mix with a round-bladed knife to form a dough, adding another 1 to 3 teaspoons water if the mixture seems too dry. Tip onto a lightly floured counter and knead for 5 to 10 minutes to a smooth dough. Wrap in plastic wrap and let rest in a cool part of the kitchen for at least 30 minutes.

FILLING: heat the oil in a wide skillet or wok. Add the curry powder, garam masala, cumin, and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, gingerroot, and chile, and cook until the onion is softened and the spices are fragrant, about 4 to 5 minutes. Tip in the chickpeas, then add the water and salt. Cook, stirring gently until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely.

Divide the dough into 6 or 7 equal pieces. Now roll out the dough and shape the samosas [cut 2 squares from each piece of dough, to be folded in half into triangles when stuffed].

Heat a 2 1/2-inch depth of oil in a deep heavy saucepan or wok over a medium heat to 350-375F. To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6 to 8 minutes. drain on a tray lined with paper towels and keep warm in a low oven while cooking the rest.

Serve the samosas hot or warm.

Makes 12 to 16 samosas

AuthorNote: traditionally eaten as street snacks in India, samosas are now commonly served as an appetizer in restaurants. usually they are deep-fried, although they can be baked successfully with a generous brushing of melted butter. Samosas come with a variety of fillings, such as mixed vegetable, ground [favorite], spicy potato, and curried chickpeas, which I'm using here.

ChupaNote: replacing the samosa dough with prepared refrigerator pie dough, or wontons speeds things up.

Cuisine:
"Indian"
Source:
"Gordon Ramsey's World Kitchen by Gordon Ramsey, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"12 turnovers"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 129 Calories; 3g Fat (23.8% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 387mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 4860 0 0 0 0 0 492 0 0 0 0 0 0 0 0 0 0 0 0