Samosas with spicy pumpkin filling
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Samosas with spicy pumpkin filling
  Spicy    Pumpkin    Bakery    Indian    Vegetarian    Fillings  
Last updated 6/12/2012 1:02:47 AM. Recipe ID 26426. Report a problem with this recipe.
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      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.
  
  




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Recipe ID 26426 (Apr 03, 2005)

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