Hare Chane ke Samose, an easy samosa recipe with a filling made of green garbanzo beans and the wrapper made of store bought spring roll wrappers. That makes this Hare chane ke samose recipe not only delicious but super easy.

Hare Chane ke

The thing about making your own samosas at home is that it comes with an alarmingly large amount of effort. Make the dough, knead it, let it rest, then roll out appropriately sized discs, make perfect little cones out of them, make the filling, stuff them and fry them. Phew! This huge list of tasks is what makes most of buy samosas from a nearby bakery or if you are privileged enough to live outside of India (please note the sarcasm. If you cannot buy hot samosas from a store at a walking distance from your home, you are so not privileged!), you buy frozen samosas.


So, in this post, I try to eliminate the tediousness of making a samosa and teach you how to freeze these beauties so you can make them in a jiffy when you are in a, all-i-want-is-samosa mood or, may be, you have unannounced guests (Ya! I hate them too. Give me a chance to fix myself people!)

Making samosa

I have chosen green garbanzo beans or choliya for the samosa filling. I found some fresh green ones at my local Indian store, bought a sizable quantity and could not wait to use it for a recipe. Would you believe me if I told you that I spent about 45 minutes just thiking of the variety of recipes : Hare chane ke chaat, hare chane ke kebab, choliya subzi, kachori and I could go on. Really y’all! I jast sat there thinking about recipe names and imagining the taste. That’s it! I found myself coming back to hare chane ke samosa repeatedly and that is how I finalized on this samosa recipe!

Frozen samosa

You would think, why all the hoopla for these green garbanzo? Yes, they are THAT tasty! With a mix of crumbly garbanzo and soft cheese (paneer), this is one of the best samosa filling that I have ever tasted!

Hare Chane Ke

If you are looking for the traditional Potato Samosas, you can find the recipe for the potato-pea filling & the traditional samosa wrappers here – Baked Samosa Pies

Without much further ado, I give you the recipe for:

Hare Chane Ke Samose


Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Serves: Makes 15-20 Samosas



    For the stuffing
  • 1 cup hare chane (Green Garbanzo Beans), steamed
  • 1/2 cup crushed paneer (or feta cheese)
  • 1/4 cup diced onions
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tsp paprika (red chili powder)
  • A pinch of powdered turmeric
  • Salt to season
  • 1 tbsp oil
  • For the Samosas
  • 15-20 spring roll wrappers
  • Corn Flour paste (1 tbsp corn starch dissolved in water)
  • Oil for deep frying


  1. Heat up the oil meant for the stuffing in a pan. Add the minced garlic and ginger.
  2. Sauté the onions until they are translucent. Add the turmeric, paprika and mix well.
  3. Add the crumbled paneer (or cheese), salt and cook for a couple of minutes on medium high heat.
  4. Mash the steamed hara chana (green garbanzo) and add it into the pan. Mix well.
  5. Turn off the heat and set the stuffing aside.
  6. Take one spring roll wrapper at a time.
  7. Place a small amount of stuffing at the center of each wrapper,
  8. Brush the sides with the corn starch paste.
  9. Fold it into a triangle and then seal it as shown in the pictures.
  10. Make sure you press the corners and seal the samosa well. That will prevent the stuffing from falling into the hot oil while deep frying.
  11. If you want to freeze the samosas for later use, this would be the time. Lay down the sealed samosas on a baking sheet in a single layer. Cover with a cling wrap and put them in the freezer for about 2 hours.
  12. After 2 hours, dust a little bit of corn starch on them and transfer them into a Ziploc b ag for later use.
  13. When you need to use the frozen samosas, they go straight from the freezer into the hot oil. There is no need to defrost them.
  14. When you are ready to make the samosas, heat up oil in a pan for deep frying. When it is sufficiently hot, drop one samosa at a time into the oil.
  15. Avoid overcrowding the pan, more so if it is frozen because it can bring down the temperature of the oil and cause uneven frying.
  16. Fry the samosas till crisp and golden.
  17. Serve hot with mint chutney or just some good old tomato ketchup.

My Take:

You can also easily bake these samosas. Bake at 300F for approximately 20 minutes or until golden on both sides.

You can also use green peas or any other bean of choice for the stuffing

Yummily Yours'



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