Chana Masala Samosas
INGREDIENTS
Ingredients for filling:
⅓ cup oil
2 medium onions, peeled & finely chopped
1 tsp Supreme Ginger Garlic Paste
¼ cup Supreme Special Chana Masala Spice Mix
½ Tin Supreme Chopped Tomato
2 small ripe tomatoes
2 Supreme Chickpea Tin, including brine
2 medium potatoes, peeled and cut into small cubes.
Chopped coriander
Ingredients for Dough:
4 cups plain flour
1 ¼ cup water
1 tbsp salt
¼ cup melted ghee
1 tbsp Supreme Ajwain
METHOD
Method for filling:
Heat oil over medium heat. Add onions and cook until golden brown. Add ginger garlic paste, stir and cook for 1-2 minutes. Stir in the chana masala spice mix and cook for 1-2 minutes. Use a food processor and blend together chopped tomatoes and ripe tomatoes until smooth then add to masala. Stir well, cover, reduce the heat to low and cook until the oil separates from the masala. Now, add the chickpeas (including the brine) and potatoes. Mix well, cover and cook on low until the potatoes are cooked through and the masala has thickened and reduced. Remember to stir every now and then. Whilst the heat is on low use a masher and mash the chana and potatoes until you have a chunky mixture (not smooth). Keep stirring until the mixture thickens. Set aside and allow to fully cool.
Method for dough: In a large bowl mix flour, salt, ajwain seeds and ghee. Add water, a little at a time, and knead until you have a smooth dough. Cover the dough and set aside to rest for 30 minutes.
Method to fill the samosas: divide the dough into 16 equal balls. Dust with flour and cover. Roll each dough ball out into a circle, about 6 inches in diameter. Then cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry. Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone. Pinch the corner of the cone so that it’s sealed. Open the come and fill ¾ of the way. Brush the inside edges with water and seal it by pinching together. Repeat with the remaining dough and filling. At this point you can freeze the samosas.
Method to cook: deep fry in hot oil over medium heat until golden brown & cooked through. Serve immediately with chutneys.
