| 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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