Vegan Cocktail Chana Samosa

vegan cocktail chana samosa display image  08f193f5

Vegan Cocktail Chana Samosa
by @ thecuriouschickpea
(Yield: about 4 dozen)

1 cup (200g) dry chana dal, sorted for debris and rinsed
2 cups water
1/2 tsp salt
2 tbsp oil
1 tsp whole cumin seed
1 large yellow onion, finely chopped
2 green chiles, minced (seed for less heat)
2 tbsp sesame seeds
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp salt, or to taste
1/4 cup minced cilantro, leaves and tender part of the stem

1 package vegan “egg” roll wrappers (1 lb)
3 tbsp water
1/4 cup flour
oil to fry or bake .

Combine the rinsed chana dal, 2 cups of water, and 1/2 teaspoon of salt in a pressure cooker. Cook on high pressure for 7 minutes, then do a natural pressure release for at least 15 minutes before releasing any remaining pressure. Drain any excess water.
Heat the oil in a large skillet over medium-low heat, and add the cumin seed. Let sizzle until a shade darker and fragrant, about 30 seconds.
Add the onion, chili peppers, and sesame seeds, turn the heat up to medium and cook until the onion is soft, about 3-5 minutes.
Stir in the garam masala, turmeric, and salt. Then add the drained chana dal and gently mix in. Let cook so that any remaining water cooks off. Taste and adjust the seasoning. Turn off the heat and mix in the cilantro. Set aside to cool to room temperature, or store in the fridge until ready to use.
Mix together the 3 tablespoons of water and 1/4 cup of flour to make the glue and set aside.
Using a few “egg” roll wrappers at a time, and keeping the rest covered to prevent them from drying out, cut the wrappers into thirds.
Continued below ⬇️
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