Oh, you guys, I can hardly contain my excitement about this recipe for Crispy Chickpea and Spinach Samosas! I remember the first time I tried samosas at a street fair, and it was like my taste buds were dancing with joy! The crunchy, golden-brown exterior giving way to a warm, spiced filling was just heavenly. Ever since, I’ve been obsessed with making my own.
These samosas have a special place in my heart because they remind me of my friend Aisha, who comes from a long line of amazing cooks. When we cook together, it always feels like a festive celebration, and samosas are a must on our menu. They’re great for sharing, perfect as appetizers, or even as a snack while binge-watching shows (no judgment here, right?). So, let’s roll up our sleeves and dive into this fun and delicious recipe!
What’s in Crispy Chickpea and Spinach Samosas?
Chickpeas: These little legumes are not just filling; they’re a great source of protein and fiber. I usually use canned chickpeas because they save time and are super convenient—just rinse and go!
Fresh Spinach: The star of the show! Spinach brings vibrant color, flavor, and a boost of nutrients. If possible, go for fresh spinach to get the best taste, but frozen will do in a pinch—just make sure to squeeze out the excess water.
Onion: This trusty flavor booster adds sweetness and depth to the filling. I love using yellow onions, but red or shallots work well too if you want a touch of something unique.
Spices: I’m all about the spices. Cumin, coriander, and garam masala create that delightful warmth and complexity. Feel free to adjust the quantities according to your taste—more is always more, right?
Fresh Herbs: I usually toss in a handful of fresh cilantro or mint, which brightens the filling and adds a refreshing twist. If you don’t like those, leave them out.
Wonton Wrappers or Pastry Dough: For the shell, I often have wonton wrappers on hand, but if you want the real deal, you can make your own dough. It’s labor-intensive, but if you’ve got time, it’s so rewarding!
Oil: For frying! You could use vegetable oil or ghee for that authentic flavor. A good quality oil makes a difference, so if you have something you love, now is the time to use it.
Is Crispy Chickpea and Spinach Samosas Good for You?
Absolutely! One of the best things about these samosas is that they’re packed with nutritious ingredients.
Chickpeas: They’re fantastic for your gut health due to their fiber content, and they help keep you feeling full longer.
Spinach: Loaded with vitamins A and K, spinach supports your eye health and boosts your immune system.
However, keep in mind that while frying gives these samosas their awesome crunch, it does add a bit of extra fat and calories. You can always bake them for a lighter version—just brush with a little oil on top before baking to keep them crispy! Overall, these little pockets of joy can definitely fit into a balanced diet if eaten in moderation.
Ingredients List
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups fresh spinach, chopped
– 1 medium onion, finely chopped
– 2 teaspoons cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– Salt and pepper, to taste
– ¼ cup fresh cilantro or mint, chopped (optional)
– Wonton wrappers or pastry dough
– Oil for frying (vegetable or ghee)
This recipe makes about 12 samosas, perfect for sharing (or not!).
How to Make Crispy Chickpea and Spinach Samosas?
1. In a skillet over medium heat, add a splash of oil and sauté the onions until they’re soft and translucent.
2. Add the chopped spinach to the skillet and cook until wilted. You may need to do this in batches if your pan is small.
3. Stir in the drained chickpeas and the spices (cumin, coriander, and garam masala). Cook for about 5 more minutes, allowing the flavors to meld together. Add salt and pepper to taste.
4. Remove from heat and mix in the chopped herbs if you’re using them. Allow the filling to cool for a few minutes.
5. If you’re using wonton wrappers, lay one flat on a clean surface, spoon a tablespoon of filling in the center, and fold the wrapper to create a triangle. Seal the edges by pressing them together with a little water. Repeat until all your filling is used.
6. Heat oil in a deep pan or pot over medium-high heat. When the oil is hot (you can test it with a small piece of dough; it should sizzle), carefully add a few samosas at a time. Fry until golden brown, about 3-4 minutes on each side.
7. Remove and place on a paper towel-lined plate to soak up excess oil.
Delicious Tips and Serving Suggestions for Samosas
– If you want that extra crispy texture, double fry them. Just fry them once, let them cool a bit, and fry them for a short time again until golden!
– Serve these with some tangy tamarind chutney or fresh yogurt sauce for dipping—trust me, your guests (and you!) will thank me later.
– Feel free to experiment! You can add potatoes or peas to your filling or switch up the spices based on what you have on hand.
I can’t wait for you to try these Crispy Chickpea and Spinach Samosas! They are delightful bites of flavor and history, and I just know they’re going to become a favorite in your home too. So roll up your sleeves, gather your ingredients, and get cooking. I promise, the taste will be worth the effort! If you do make them, please let me know how they turn out—I love seeing your culinary creations!