Sambosa with Chickpea Filling

I came up with this recipe yesterday, its quite spicy but truly dilly. The toasted sesame seeds gives it a crunch against the soft buttery cumin chickpea texture. If you cant handle chili's you can replace it with roasted red bell peppers.

Recipe:

500 grams of cooked chickpeas
2 garlic cloves
1 onion cut into half moon slivers
1 red hot chili sliced thinly
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley chopped finely
Salt
Black pepper
1 teaspoon cumin
2 tablespoons toasted sesame seeds
Sambosa sheets

Sealing dough:

1/4 cup flour
1/4 cup water

Method:

Fry the onions with the olive oil on medium heat until translucent. Add the chili's and continue to saute for 2 minutes, add the garlic and chickpeas, season with salt, pepper, lemon juice and cumin. Cook for 3 minutes and take off the heat. In a separate frying pan gently roast the sesame seeds until golden and add to chickpea mixture. With the back of a spoon mash the chickpeas and add parsley. Spoon one full teaspoon on each sambosa sheet and wrap tightly sealing with the paste. Fry in hot oil for a couple minutes until golden, drain on kitchen paper to absorb oil.