Introduction: Fiery Pumpkin Samosas
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
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.
Runner Up in the
CHOW Thanksgiving Recipes Contest
Participated in the
Halloween Food Challenge
Be the First to Share
11 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:
Reply 11 years ago on Introduction
12 years ago on Introduction
This looks wonderful - Imma have to try :)