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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Indian Appetizers, Indian, Pakistani 4 Servings

INGREDIENTS

1 lb Boiled chic peas (garbonzo beans), ground
1 md Onion, chopped fine
1 Tomato, chopped
1 ts Salt
1 ts Red chillies, chopped
1 ts Coriander powder
2 tb Garlic
2 tb Ginger, fresh, grated
1 ts Garam masala
1 tb Vegetable oil

INSTRUCTIONS

Soak the chick peas overnight in water. The next day, place the soaked peas
in fresh water to cover and cook until tender, about 3 hours. Place the
check peas into a blender with a little water and puree.
Put the pureed chick peas into a skillet and add all the other ingredients.
Add 1 cup of water and cook over medium heat until all the water is
completely taken up.
Allow filling to cool before using to fill samosas.
Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349
by wight@odc.net on Jun 8, 1997

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