These chickpea rolls were inspired by a treat I used to get at a local cafe and are similar in taste to samosas. They are a bit of work but very tasty. Serve with tamarind sauce or mango chutney. You can store them in the fridge but you should re-heat them in the oven or toaster oven as the shell is pastry dough and will get soggy in the microwave.
Chick Pea Rolls
- 1 1/4 cups whole wheat flour
- 1 1/4 cups white flour
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable shortening
- 3/4-1 cup water
- 1/2 tsp vinegar
- 1 egg
Sift together dry ingredients. Cut up vegetable shortening into flour mixture with a pastry knife or I just used two butter knives. Mix in liquid and lightly beaten egg.
If you double this recipe for pastry only use one egg.
- 4 medium new potatoes
- 1 can of chickpeas, rinsed and drained
- 1 inch piece of ginger, grated
- 1 tsp of turmeric
- 2 tsp olive oil
- 1 tsp cumin seeds
- 1/4 tsp of mustard seed
- 1 small onion finely diced
- 3 large cloves of garlic, minced
- 1 small ripe tomato, diced
- 1/2 tsp ground cumin
- 1 tsp coriander
- 1 tsp Patak’s Hot Curry Paste
- 1/2 cup of water or less
Boil 4 medium new potatoes with skin on.When potatoes are tender when pierced with a fork, drain and set aside.
Rinse chcikpeas and place in large bowl.
Peel cooled potatoes and cut in 1/2-1 inch dice. Add diced potatoes to the chickpeas.Grate ginger root and mince garlic.Toss with potatoes, chickpeas and 1/2 teaspoon of turmeric. Set aside.
Heat olive oil in a medium-sized pot. Add cumin seeds and mustard seed.
Wait until you hear popping noise, add onion, 1/2 tsp tumeric, pepper and salt to taste.
When onions are soft add garlic, tomato, ground cumin, corridander and Patak’s Hot Curry paste and cook until everything is softened, 5-10 minutes.
Adding up to 1/2 cup of water to the pan, in small increments, if spices start to stick to the bottom.
Add potato mixture to the skillet and cook for about 5 minutes and set aside to cool.
Pre-heat the oven to 375.
Flour a work surface and roll out dough into approx 6 inch squares, it’s about a golf ball sized piece of dough, rectangles are a little easier. If you have the space you can roll out the dough in it’s entirety and cut the 6 inch squares from the dough with e a pizza cutter.
Place about 2-3 teaspoons of the chickpea/potato mixture in each rectangle. Fold the long top half over, then both sides in, then seal with last side as if you were making a burrito/cabbage roll/wrap.
Bake seam facing down for about 10-15 minutes, or until crust is lightly browned and firm to the touch. Makes about 20 rolls. If you have left over pastry, spread butter on one side and sprinkle with cinnamon and brown sugar. Bake for about 10 minutes for a pastry cinnamon roll I call a cinnamon twist.