Curried Chickpea Sambusak (Sambusak bel tawa) & Amba – The Wandering Chew

Ingredients

• 1 ⅓ cup all-purpose flour
• ½ tbsp baking powder
• 1 tsp kosher salt
• 1 Tbsp olive oil
• 13 Tbsp chickpea water
• 1 ½ cups canned chickpeas, drained
• 1 ½ medium onions, finely chopped
• 1 ½ tablespoons olive oil
• 1 teaspoon ground cumin
• ½ heaped tablespoon curry powder
• ½ tablespoon lemon juice
• ¼ tsp kosher salt
• ¼ tsp pepper
• 1 egg lightly beaten (only to be used if you’re baking rather than frying the sambusaks)
• 4 medium-large green (unripe) mangoes, peeled and cut into cubes
• 4 ½ tsp kosher salt
• 2 Tbsp canola oil
• 1 Tbsp yellow mustard seeds
• 2 fresh small red chili peppers, seeds removed, finely minced or ¼ teaspoon chili flakes
• 1 ½ tsp ground fenugreek
• 2 tsp ground cumin
• 1 tsp ground sumac
• ½ tsp cayenne pepper
• ¼ cup packed brown sugar (light brown or dark brown can be used)
• 2 Tbsp lemon juice
• 1 ¼ cup water