15 oz can of chick peas or 1 3/4 c chick peas
3T olive oil
2T flour
Parsley
Garlic powder
Cumin
Dash of Cayenne pepper
1/4 to 1/2 t salt.
Dash pepper.
Place all in a food processor. With wet hands, take 2T of the mixture and make a ball. Fry 2-3 minutes fed side in oil. Or coat with oil and airfry 400 at 16 minutes.
Dough:
2 c flour
1/2 t salt
1/4 c melted butter
1/2 c water
Mix and wait 15 minutes (autolyse) divide in 6. Make into 6 inch circles. Place filling and fry in oil for 3 minutes per side.
Filling:
Boil 2-3 potato for 10 minutes, if you want carrots add them now, boil10-12 minutes. Drain.
In a pan, place 2 T butter and oil. Toast 1/2 t. cumin seeds, dash ground cinnamon, dash ground cloves, dash mustard, 2-3 t masala, dash paprika, dash cortiander, 1/2 t. Turmeric, 1/2 t chili powder. In a food processor, grind 2 gloves of garlic, ginger finger. Add that to the pan with diced carrots and diced potato. If it gets too dry, add some water. Add a few T of yogurt or milk. Add peas and salt and pepper.
To make dough less samosa. I made a patty and dipped it in a flour and salt and pepper mixture. I put a little oil on the top. Can airfry or cook 400F for 10 minutes per side.
