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Olya Harbharyache Samose (Fresh Chickpea samosas)

It is almost the end of winter in Pune, and I found the last of the season’s fresh chickpeas at the local vegetable market. My mom used to make really delicious samosas with these fresh chickpeas and they are an absolute favorite in the family; but she hasn’t made those since the last few years as everyone is trying to avoid deep-fried food. But then when I found these really fresh and flavorful chickpeas, I couldn’t stop myself from indulging a little bit and I made these Samosas using my mom’s recipe.

Ingredients:

For the filling:

2 cups of shelled, fresh chickpeas (ole harbhare/taaza chana);

1 medium sized onion, coarsely chopped;

4 cloves of garlic, one inch piece of ginger and 3 green chillies, ground to a paste;

½ tsp Chaat masala;

1 tsp cumin and coriander powder (dhania jeera powder);

¼ tbsp refined oil;

Salt to taste.

For the dough:

1 cup whole wheat flour;

½ cup semolina (suji/rawa);

½ cup all purpose flour (maida);

¼ tsp carom seeds (ajwain);

½ tsp crushed cumin seeds (jeera);

1 tbsp clarified butter (ghee);

Salt to taste.

Method:

For the dough:

  1. In a bowl, mix together all the dry ingredients.
  2. Heat the ghee in a pan till it melts and starts smoking. Pour this hot ghee over the flour.
  3. Allow it to cool for a few minutes and then knead the dough with water. The dough should be slightly firm, but pliable.
  4. Cover with cling film and allow to rest at room temperature for 30-40 minutes.

For the filling:

  1. Bring some water to boil in a pot, add a pinch of salt to the boiling water and blanch the fresh chickpeas for a minute, then drain the chickpeas in a colander and allow to cool.
  2. Once the chickpeas have cooled, transfer them to a grinder jar.
  3. Add green chillies, ginger and garlic paste to the chickpeas and run the grinder to make coarsely crush the chickpeas.
  4. Heat a pan on a flame and add oil to it. Allow the oil to be heated till it starts smoking.
  5. Add chopped onions to the oil and fry till golden brown. Then add the crushed chickpeas and aromatics mixture to it. Continue to sauté till the mixture is fairly dry.
  6. Add salt, chaat masala and cumin-coriander powder to the mixture and continue to sauté for a minute.
  7. Turn off the heat and allow the mixture to cool.

For the samosas:

  1. Divide the dough into small spheres of about 1” diameter. Roll out the dough into thin rotis (flatbreads) using a rolling pin.
  2. Cut the rolled rotis into semicircles with a knife.
  3. Then grease your palms and bring together the two circular edges of the semicircle, such that it forms a cone with two flaps at the open end. Seal the edges properly while doing so.
  4. Add the chickpea mix to the cones, then fold over the flaps to close the samosas.
  5. Seal the ends tightly. Repeat until all the samosas are ready.
  6. Heat oil in a frying pan and deep fry the samosas till they are golden brown on a medium flame.
  7. Serve hot with tamarind or mint chutney or tomato ketchup.

Note: You can replace the ghee with vegetable oil to make this a vegan recipe.

Crushed Harbhara with the aromatics..

Crushed Harbhara with the aromatics..

The samosa wrapper with the chickpea filling being shaped..

The samosa wrapper with the chickpea filling being shaped..

The filling..

The filling..

Samosa, ready to fry..

Samosa, ready to fry..

Ready to eat..

Ready to eat..

Olya Harbharyacha samosa..

Olya Harbharyacha samosa..

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This entry was posted on February 16, 2015 by in Recipes and tagged , , , , , , , .
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