Chickpea Spinach Samosas
Healthy oven baked samosas with chickpeas and spinach have all the flavor of traditional samosas, but have a fraction of the fat and calories.
Servings: 18 samosas
- 1 1/4 cups kala chana black chickpeas, soaked overnight
- 4 cups baby spinach leaves firmly packed
- 1/2 onion chopped
- 1 large chile finely chopped
- 2 teaspoons ginger garlic paste
- 1/2 teaspoon turmeric
- 2 teaspoons Sabzi/Bhujia spice mix or Kitchen King Masala
- 1 recipe samosa dough
Combine the chickpeas with 4 cups of water.
Bring to a boil. Reduce to a simmer and cook until the peas are tender. Alternately, you can also cook them in a pressure cooker. Drain.
In a large skillet, heat 2 tablespoons oil.
Add ginger garlic paste and fry for 30 seconds.
Saute onion and chile until softened, about 5 minutes.
Add spinach and cook until the leaves are wilted.
Add the cooked chickpeas, turmeric and Sabzi spice mix.
Cook for another 3 minutes. Let cool.
Make the samosa dough. Let rest for 15 minutes.
Preheat oven to 425 F.
Place a piece of parchment paper on cookie sheet and spray cookie sheet with non stick spray.
Roll and stuff samosas. (use instructions here from samosa dough recipe) Brush with milk.
Bake for 25 minutes.
Calories: 88kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 52mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 625IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg