Chicken Free Vegan Chickpea Samosas with Fresh Mint and Herbs
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Learn more āIngredients
4 servings
For the dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp cumin seeds
- ā cup neutral oil (such as canola or sunflower oil)
- 6ā7 tbsp cold water
For the filling
- 2 medium yukon gold potatoes (about 12 oz total), peeled and cut into Ā½-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- Ā½ tsp ground turmeric
- Ā½ tsp chili powder
- 1 tsp amchur (dried mango powder)
- 1 tsp salt
- 1 tbsp fresh ginger, finely grated
- 1 green chili, finely chopped
- Ā½ cup fresh mint leaves, roughly chopped
- Ā½ cup fresh cilantro, roughly chopped
- 1 tbsp lemon juice
For baking
- 2 tbsp neutral oil, for brushing
For the mint chutney
- 1 cup fresh mint leaves
- Ā½ cup fresh cilantro
- 1 green chili, roughly chopped
- 2 tbsp lemon juice
- Ā½ tsp ground cumin
- Ā½ tsp salt
- 2ā3 tbsp water
Instructions
- 1
Make the dough: In a large mixing bowl, whisk together the flour, salt, and cumin seeds. Pour in the oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds together when pressed. Add cold water one tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, smooth ball ā it should not be sticky or crumbly. Wrap the dough tightly and rest at room temperature for 30 minutes.
- 2
Cook the potatoes: Place the cubed potatoes in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook for 8ā10 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape. Drain well and set aside.
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