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.

Samosa
2 cups flour
2 tsp oil
water

Filling
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.

• 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.

• 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.

Fill

• 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.

See http://www.vahrehvah.com/samosa:3273 for help folding the samosas.

Fry

• 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.