Samosas with Spicy Pumpkin Filling

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Samosas with Spicy Pumpkin Filling

Categories: Bakery, Indian, Vegetarian, Karen's

Yield: 1 batch

 

MMMMM------------------------SAMOSA DOUGH-----------------------------

1 1/2 c Flour

1/4 ts Salt

1/4 c Oil

5 tb Cold water

-- or as needed

 

MMMMM--------------------------FILLING-------------------------------

1 tb Oil

1/2 md Onion

2 ea Garlic cloves

16 oz Cooked pumpkin puree

-- canned or homemade

1 tb Lemon juice

1/2 ts Salt, or to taste

1/2 ts Cayenne pepper, or to taste

1/4 ts Ground cumin

1/4 ts Ground coriander

1/8 ts Turmeric

1/8 ts Ground ginger

1/8 ts Ground cinnamon

1/8 ts Ground cardamom

1/4 ts Sugar

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.

 

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