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Pumpkin & chickpea samosas with tamarind sauce
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Ingredients:
  • 300g butternut pumpkin, deseeded, peeled, cut into 1cm cubes
  • 1 x 215g can chickpeas, rinsed, drained
  • 1/2 red onion, halved, finely chopped
  • 62.50 ml firmly packed fresh coriander leaves
  • 1/2 tsp ground coriander
  • Salt & freshly ground black pepper
  • 225g (1 1/2 cups) plain flour
  • 80ml (1/3 cup) warm water
  • 30g butter, melted
  • Plain flour, extra, to dust
  • 1.5L (6 cups) vegetable oil, to deep-fry
  • 300g tamarind pulp
  • 250ml (1 cup) boiling water
  • 100g (1/2 cup, firmly packed) dark-brown sugar
  • 1 tsp ground cardamom
  • 1.25 gm ground cinnamon
Instructions:
  • Preheat the oven to 180°C. Roast the pumpkin on a baking tray for 30 minutes, or until tender. Let it cool for 15 minutes before moving on.
  • Mash chickpeas coarsely in a bowl using a fork. Mix in pumpkin, onion, fresh coriander, and ground coriander. Stir well to combine. Season with salt and pepper to taste.
  • In a bowl, combine the sifted flour and 1 teaspoon of salt. Create a well in the center and add water and butter. Use a knife to stir until just combined, then knead with your hands until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.
  • Roll out the dough to 5mm thickness using a lightly floured rolling pin. Use an 8cm-diameter round fluted pastry cutter to cut out 16 discs. Spoon 1 tablespoon of pumpkin mixture onto the center of each disc. Moisten edges with water, fold in half, and press edges together to seal.
  • For the tamarind sauce, soak tamarind in boiling water for 10 minutes. Strain through a sieve, pushing pulp through with a spoon. Discard seeds. Stir in sugar, cardamom, and cinnamon. Season with salt and pepper.
  • 1. Preheat oil in a large saucepan to 180°C (check readiness by ensuring a cube of bread turns golden brown in 15 seconds). Add 6 samosas and fry until golden brown and heated through, for about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat twice for the remaining samosas, making sure to reheat the oil between batches.
  • Present the samosas on a platter and enjoy them right away with a side of tangy tamarind sauce.

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