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Easy Veggie Samosas
September 10, 2008

These are simple and tasty. This is a good recipe for those like me who are not experienced with Indian cuisine. I made them ahead of time, then popped them in the oven when I was ready. I suggest mushing up about half of the chickpeas with a fork in the pan. Otherwise the filling is too bumpy and when you bite into them the chickpeas roll out onto the plate. They are good appetizers for the meal and actually taste decent as cold leftovers as well. This is a good higher protein version than the traditional potato based samosa. The only drawbacks are that the curry paste and dough are somewhat pricey.

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