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Pumpkin and pea samosas
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Prep Time:
155 minutes
Cook Time:
20 minutes
Total Time:
175 minutes
Ingredients:
  • 40g ghee
  • 80ml water
  • 1.20 gm salt
  • 200g butternut pumpkin, cut into 1cm pieces
  • 80g pea
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • 0.63 gm ground cinnamon
  • 10.60 gm lemon juice
  • Vegetable oil, to deep-fry
Instructions:
  • In a bowl, mix the flour and salt. Add half of the ghee and use your fingertips to rub it into the flour until it resembles fine breadcrumbs. Create a well in the center, pour in the water, and stir until just combined. Transfer the dough to a clean work surface and knead for 5 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 1 hour.
  • Heat the rest of the ghee in a medium frying pan over medium heat. Sauté pumpkin until golden and tender, about 5 minutes. Stir in peas, cumin, coriander, and cinnamon and cook for 2 minutes. Finish by adding lemon juice, seasoning well, and allowing it to cool for 30 minutes.
  • Divide the dough into quarters and roll each quarter into a 2mm thick disc using a rolling pin. Cut into discs using an 8cm-diameter pastry cutter. Add 1 1/2 teaspoons of pumpkin mixture onto each disc, fold over to enclose the filling, then seal by pinching the edges. Place on an oven tray and repeat with remaining pumpkin mixture and dough to make around 24 samosas.
  • Fill a saucepan with enough oil to reach a depth of about 6cm and heat to 180°C (to check readiness, drop a cube of bread - it should turn brown in 15 seconds). Fry one-quarter of the samosas for about 3 minutes until they are golden brown and heated through. Transfer the cooked samosas to a plate lined with paper towel using a slotted spoon. Repeat with the remaining samosas in 3 more batches.
  • Arrange the samosas on a platter and accompany them with cucumber pickle, coconut sambal, and store-bought mango chutney.

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