Fiery Pumpkin Samosas

Introduction: Fiery Pumpkin Samosas

About: I get restless, so I make things.

These Fiery Pumpkin Samosas are Oh-So-Delicioso.

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

Samosa
2 cups flour
2 tsp oil
water

Filling
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

Fill
  • 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.
See http://www.vahrehvah.com/samosa:3273 for help folding the samosas.

Fry
  • 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.
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    3 Discussions

    0
    girl mark
    girl mark

    8 years ago on Introduction

    I made a gluten-free version of this by modifying the following quinoa pizza crust recipe a little (I rolled the dough using some starch to keep the stuff from sticking instead of wheat flour). It's a yeast dough, so not theoretically the pastry dough of samosas, but the result was sooooooooooooooooo ooooooo oooo good:
    http://glutenfreeday.com/?p=440