Chana Samosa

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Recipe

Ingredients

1 cup	chickpeas (chana)
2 cups	all-purpose flour
1 teaspoon	carom seeds (ajwain)
3 tablespoons	ghee or oil
1 teaspoon	salt
1 teaspoon	cumin seeds
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 teaspoon	red chili powder
1 inch	ginger, grated
2 tablespoons	fresh coriander, chopped
1 medium	onion, finely chopped
—	oil for deep frying
2 tablespoons	lemon juice

Instructions

1. 1 Soak the chickpeas overnight and boil them until tender. Drain and set aside.
2. 2 In a bowl, mix all-purpose flour, carom seeds, and salt. Add ghee or oil and mix until crumbly.
3. 3 Gradually add water to the flour mixture and knead into a stiff dough. Cover and let it rest for 20 minutes.
4. 4 Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter.
5. 5 Add chopped onions and grated ginger, sauté until onions are golden brown.
6. 6 Add boiled chickpeas, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for 5 minutes.
7. 7 Add lemon juice and chopped coriander leaves to the chickpea mixture. Stir well and remove from heat.
8. 8 Divide the dough into equal portions and roll each into a small circle. Cut each circle in half.
9. 9 Form a cone with each half, fill with the chickpea mixture, and seal the edges with water.
10. 10 Heat oil in a deep pan. Fry the samosas on medium heat until golden brown and crispy.
11. 11 Drain on paper towels and serve hot.