Serve them with a spicy fruit chutney and some quality plain yogurt.
This is a great way to use leftover pumpkin from your fresh pumpkin pie.
Step 1: Ingredients
2 cups flour
2 tsp oil
2 1/2 cups pumpkin, cut into1/2 inch cubes
1 large onion, diced
3 green chilies chopped
3 tablespoons raisins, soaked in warm water
1/4 cup cilantro
1 teaspoon coriander powder
1 teaspoon ground cumin
1/2 teaspoon amchor powder (dry mango powder)
1 teaspoon ground ginger
pinch asafoetida (aka stink finger)
Amchor powder and asafoetida can be found at your local Indian market.
Step 2: The Dough
- Mix the flour and oil.
- Add water and knead until you have a stiff dough. This dough does not require a lot of kneading.
- Dough should not be sticky, some cracks will still form.
- Let dough sit for 15 minutes.
Step 3: The Great Pumpkin
- Mix the dry spices together
- Heat a tablespoon of oil in a large pan in medium-high heat.
- Add the spices, heat until fragrant.
- Add all of the the vegetables, stir to coat with oil and spices. Do not add the raisins and cilantro, these are added later.
- Saute until onions begin to brown.
- Reduce heat.
- Add 2 tablespoons of water, cover and cook until pumpkin is tender.
- Add raisins and cilantro, stir.
- Remove from heat, allow to cool slightly.
Step 4: Fill and Fry
- Divide the dough into four balls.
- Roll a dough ball into an oval.
- Cut the oval in half.
- Wet the edges of the half-oval, this will help seal the samosa.
- Fold the flat cut edge of the oval together, forming a cone (see photos).
- Fill the cone with the vegetable mixture.
- Fold the rounded top over the cone, seal. Set the completed cone on a floured surface.
- Heat oil to 350 F.
- Fry samosas until they are golden brown.
- Carefully remove, samosas on a paper towel lined plate to absorb excess oil.