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🍽️ Indian Samosas with Chickpea Curry Filling and Mango Chutney

556 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• ginger, fresh 20 g
• garlic cloves 2 pcs.
• oil 2 tbsp
• mango, frozen 500 g
• brown sugar 2 tbsp
• water 300 ml
• salt pinch
• curry powder pinch
• vine tomatoes 3 pcs.
• chickpeas 400 g
• cinnamon pinch
• cumin pinch
• sesame, roasted 2 tbsp
• wheat flour, type 405 280 g
• frying oil 500 ml

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Dice the onion finely.
3. 3. Peel the garlic and the ginger.
4. 4. Finely chop the garlic and the ginger.
5. 5. Heat 1 tbsp of oil in a pot on high heat.
6. 6. Sauté the onion, garlic, and ginger for about 1 minute.
7. 7. Add the mango to the pot.
8. 8. Sprinkle sugar over the mango.
9. 9. Caramelize the mango for about 2 minutes.
10. 10. Deglaze the mixture with 150 ml of water.
11. 11. Season with salt and curry powder.
12. 12. Simmer the mixture on low heat for about 15 minutes.
13. 13. Continue cooking until the fruit flesh breaks down.
14. 14. Wash the tomatoes.
15. 15. Remove the stem from the tomatoes.
16. 16. Dice the tomatoes finely.
17. 17. Drain the chickpeas in a sieve.
18. 18. Place the chickpeas in a pot.
19. 19. Add the diced tomatoes to the pot.
20. 20. Add curry powder to the pot.
21. 21. Add cinnamon to the pot.
22. 22. Add cumin to the pot.
23. 23. Add roasted sesame seeds to the pot.
24. 24. Mash the ingredients into a coarse paste using a potato masher.
25. 25. Season the paste with salt.
26. 26. Place flour in a bowl.
27. 27. Add 1 tsp of salt to the bowl.
28. 28. Add 2 tbsp of oil to the bowl.
29. 29. Add 125 ml of warm water to the bowl.
30. 30. Knead the ingredients until smooth.
31. 31. Knead the dough vigorously for 5 minutes.
32. 32. Continue kneading until the dough is pliable.
33. 33. Divide the dough into 12 portions.
34. 34. Roll the portions into balls.
35. 35. Dust the work surface with a little flour.
36. 36. Roll each ball into a circle with a 15 cm diameter.
37. 37. Halve the dough circles.
38. 38. Distribute 1 tbsp of filling on the halves.
39. 39. Brush the edges thinly with water.
40. 40. Fold the dough over to form triangular samosas.
41. 41. Seal the openings well.
42. 42. Press the samosas firmly.
43. 43. Place the samosas on a plate dusted with flour.
44. 44. Repeat the process until all samosas are prepared.
45. 45. Heat oil for frying in a small wok or pan.
46. 46. Check the oil temperature by holding a wooden spoon handle in it.
47. 47. Fry the samosas in batches for about 3 minutes.
48. 48. Turn the samosas during the frying process.
49. 49. Fry the samosas until they are golden brown and crispy.
50. 50. Let the samosas drain on kitchen paper.
51. 51. Serve the samosas hot or lukewarm.
52. 52. Serve the samosas with mango chutney.

Nutrition per serving

• kcal: 556
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 62 g