| 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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