samosas with spicy pumpkin filling

Categories
Indian
Vegetarian
Yield
1 batch
MeasureIngredient
1½ cup Flour
¼ teaspoon Salt
¼ cup Oil
1 tablespoon Oil
½ medium Onion
2 eaches Garlic cloves
16 ounces Cooked pumpkin puree canned or homemade
1 tablespoon Lemon juice
½ teaspoon Salt, or to taste
½ teaspoon Cayenne pepper, or to taste
5 tablespoons Cold water or as needed
¼ teaspoon Ground cumin
¼ teaspoon Ground coriander
⅛ teaspoon Turmeric
⅛ teaspoon Ground ginger
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground cardamom
¼ teaspoon Sugar
  Oil, for frying

SAMOSA DOUGH

FILLING

In a food processor or by hand, combine flour and salt. Add oil, mixing until flour resembles fine crumbs. Add just enough cold water to form a medium-soft dough. (If using a food processor, dough will form a ball and leave sides of work bowl.) Refrigerate dough, covered, while you prepare filling.

In a skillet, saute onion and garlic in 1 tablespoon oil. When onion and garlic are soft and translucent, add pumpkin and seasonings. Cook over medium heat, stirring frequently, until mixture it thick, about 10 minutes. Set aside to cool before filling samosas.

Assembly: Roll out small 1-inch balls of dough into very thin circles. Cut each circle in half. Place a rounded teaspoonful of filling into the middle of one semi-circle, then roll dough up to encase filling, forming a cone-shape in which the circle's rounded edge becomes the wide end of the cone. Pinch wide end of cone closed. Repeat for remaining dough and filling until all samosas are filled.

Heat a couple of inches of oil over moderately-low heat. Fry samosas in hot oil until golden brown and crisp. Remove and drain on absorbent paper.

Copyright 1995 Karen Mintzias Non-commercial distribution permitted with attribution to source.

Submitted By MARK SATTERLY On 11-13-95

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