Yield: 1 batch
|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||Ground ginger|
|⅛ teaspoon||Ground cinnamon|
|⅛ teaspoon||Ground cardamom|
|Oil, for frying|
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