Indian food is an ethnic cuisine that I really enjoy but rarely get to eat as my family does not enjoy it as much (boo on them!). I took a cooking class with Spork Foods recently and learned some great Indian cooking techniques and familiarized myself with some key ingredients and spices. After making samosas in the class, I was inspired to make my own version. With puff pastry dough and pre-cooked brown rice, this recipe is perfect for my Homemade-ish series, my answer to a busy person’s challenge to put a delicious, healthy meal on the table in 30 minutes or less.
These are easier to make than you think and they look so cute. Oh and they are delicious! I bought a jarred dipping sauce at Trader Joe’s to make life even simpler (and tastier!). Please try the recipe and let me know what you think!
Chickpea and Rice Samosas
Makes about 20 samosas
1 package Vegan Puff Pastry (I like the Aussie Bakery brand available at Whole Foods)
1 can chickpeas, drained and rinsed
2 cups brown rice (I used Trader Joe’s Organic Cooked Brown Rice in the frozen section and reheated it)
1/4 cup shredded carrots, chopped
1/4 teaspoon cumin
1/4 teaspoon turmeric powder
1/2 teaspoon curry powder
1 tablespoon lemon juice
1 teaspoon sea salt
3 tablespoons vegetable broth
1. Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
2. Cover chickpeas with hot water in a small pan. Heat over medium heat about 5 minutes.
3. Drain the chickpeas, place in a bowl, and coarsely mash them with a potato masher.
4. Stir in rice, carrots, and spices.
5. Form five balls from each sheet of pastry dough. Flatten each ball into a disc and roll out until very thin. Cut each disk in half.
6. Fold half of disc to center. Repeat with other side and make a cone.
7. Scoop chickpea mixture into cone and press sides together. Place filled samosas on a greased baking sheet. Note: you will have extra filling leftover.
8. Bake for 10-15 minutes until golden brown. Serve with dipping sauce.
For more recipes in my “Homemade-ish” series, check out: