Roast Butternut and Chickpea Samoosas
(01 May 2017)

Roast butternut and chickpea samoosas Expresso

Roast Butternut and Chickpea Samoosas
Recipe by Lizet Hartley
½ cup very finely chopped white onion
1 tbs butter and 2 tbs vegetable oil
2 cloves garlic
1 tsp grated fresh ginger
2-3 tbs medium-heat curry powder
1½ cups mashed roast butternut
1 tin chickpeas, rinsed and drained
salt to taste
3 tbs chopped fresh coriander
spring roll wrappers or samoosa wrappers
1 egg white, whisked
vegetable oil for deep frying
chutney, to serve
fresh coriander, to garnish
Fry the onion over very low heat in butter and oil until soft. Add the garlic, ginger and curry powder and fry for a further minute. Remove from heat and add the mashed butternut. Mix thoroughly. Add the chickpeas and chopped coriander and stir through.
If you are working with samoosa wrappers, they are already the right shape – i.e. rectangular. If you are working with square spring roll wrappers, slice each one in half so you have two even-sized rectangles. Place a spoonful of the butternut filling on one corner and fold it over in a triangle shape. Keep on rolling and folding until you have a neat triangular samoosa. Brush the last bit of the wrapper with a little egg white to help seal it securely and fold closed.
Fry in vegetable oil at least 5cm deep until golden and crispy. Drain on kitchen towel and serve straight away with chutney for dipping.




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