pumpkin samosas

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Pumpkin Samosas

 

Recipe By :Elsa Petersen-Schepelern

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers New Import

Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces pumpkin cubes -- 1/2-inch

(orange-fleshed pumpkin or squash)

12 ounces Yukon Gold potatoes -- 1/8-inch dice

1 1/2 cups shelled green peas -- fresh or frozen

3 tablespoons sunflower oil or ghee

1 teaspoon cumin seed

1 teaspoon mustard seed

2 inches fresh ginger -- peeled and grated

1/2 teaspoon chili powder -- double to taste

5 red or green chiles (medium or hot) -- seeded and finely

chopped

1 large bunch of fresh cilantro -- finely chopped

salt

1 pound ready-made puff pastry -- or 1 package

peanut or sunflower oil -- for frying

1 four-inch cookie cutter

 

1. To make the filling, soak the pumpkin and potatoes in cold water for 30

minutes. Cook the peas in boiling salted water until just tender. Drain.

 

2. Heat the oil or ghee in a wok or skillet, add the cumin and mustard seeds,

and stir-fry until they begin to crackle. Add the ginger and stir-fry for 1

minute. Add the potatoes and chili powder, stir well, cover with a lid, and cook

for 2 minutes. Add the pumpkin, stir again, then cook, covered, for 3 minutes.

Reduce the heat, cover, and cook until the potatoes are tender. The pumpkin and

potatoes should stay in shape and not start to mash. Add the cooked peas and

chopped fresh chiles and fry until the mixture is dry. Remove from the heat and

let coot. Stir in the chopped cilantro, then divide into 24 portions.

 

3. Roll out the pastry to about 1/8-inch thick and cut 4-inch diameter circles

with a cookie cutter. Keep the pastry covered with a damp cloth. Cut each disk

in half. To till, put a piece of pastry on your hand, with the straight edge

along your forefinger. Brush all the edges with water and overlap the straight

sides together to make a cone. Press the edges together. Fill the cone with 1

portion of filling, then press the open edge of the cone together to close. Put

on a floured plate and cover with a cloth or plastic, while you make the

remainder.

 

When ready to cook, fill a wok one-third full of the oil or a deep-fryer to the

manufacturer's recommended level. Heat to 375F or when a piece of bread becomes

golden brown in 30 seconds. Fry the samosas in batches until puffed and golden,

remove with a slotted spoon, and drain on crumpled paper towels. Serve on

platters or in baskets as party food, or in paper napkins or paper bags. samosa

pastry

 

OPTIONAL: To make authentic samosa pastry, sift 4 cups all-purpose flour and a

pinch of salt into a large bowl. Make a well in the flour and mix in 1/2 cup

peanut or sunflower oil. Gradually add 3/4 cup water to make a stiffish dough,

cover with plastic wrap or a damp cloth and chill for 15 minutes. Divide into 12

to 24 parts, roll into balls and cover with a damp cloth. When ready to fill,

roll each ball into a circle, cut in half, fill, moisten the edges of the

pastry, then seal and fry as in the main recipe.

 

Cuisine:

" Indian "

Source:

" Pumpkin butternut and squash [iSBN 1841721042] "

Yield:

" 24 pieces "

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Per Serving (excluding unknown items): 297 Calories; 18g Fat (54.0% calories

from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

100mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 1/2

Fat.

 

NOTES : In Mexico, they have empanadas. In England they have Cornish pasties.

But in India, they have the samosa, easily the most wonderful of all. Superb

street food, it is sold in the bazaars, at railroad stations, and by vendors on

street corners. Make half-size samosas to serve as party food. Though not

traditional, they are terrific made with puff pastry. I also give the

traditional pastry recipe below.

 

Nutr. Assoc. : 0 0 0 4422 4267 0 0 26076 0 0 384 0 26654 0 2130706543