* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Split pea samosas
 Categories: Appetizers, Indian, Vegetarian, Mark's
      Yield: 20 Samosas
 
      1 c  Split peas, washed
      1 ts Turmeric
           Salt
      2 tb Cilantro, chopped
MMMMM---------------------------DOUGH--------------------------------
  1 1/2 c  Whole wheat flour
      1 pn Salt
      1 tb Oil
    1/2 c  Water, approximately
MMMMM---------------------------SPICES--------------------------------
      1 ts Oil
      1 sm Onion, finely chopped
    1/8 ts Asafetida
    1/2 ts Black mustard seeds
      1 ts Whole cumin seeds
      3    Dried red chiles, crumbled
           Salt
MMMMM----------------------FOR DEEP FRYING---------------------------
           Oil
 
  Cover the washed split peas with 2 cups water.  Add the turmeric & the
  salt.  Bring to a boil, reduce heat, cover & simmer.  Simmer until the
  split peas just start to break up, about 35 to 45 minutes. Do not
  overcook. Drain carefully.  Transfer to a mixing bowl & stir in the
  cilantro. Set aside.
  
  DOUGH: Combine the flour, salt & oil.  Pour in enough water until the
  flour congeals into a ball.  Knead vigorously for 10 minutes until
  the dough is soft & pliable.  Wrap in a damp towel & let rest for at
  least 30 minutes.
  
  SPICES: Heat oil in a skillet, saute the onions until golden brown.
  Add the asafetida & a few seconds later the rest of the spices in the
  order listed. Saute, stirring occasionally, for 5 minutes.  Pour into
  the prepared split pea mixture & let cool.
  
  ASSEMBLY & COOKING: Divide the dough into 10 balls.  Roll each ball
  out very thinly into a circle, but not so thinly that it will rip
  when you pick it up.  Cut each resultant disk in half.  Set each half
  aside, preferably covered with the damp towel to prevent drying.  Do
  all the balls of dough in this way.
  
  Take one halved disk, heap one tablespoon of split filling onto one
  half of the disk.  Lightly dampen the edges of the dough with water &
  seal into a triangular shape.  Repeat until all disks have been
  filled & sealed in this way.
  
  Heat oil in a wok, enough to deep fry about 4 samosas at once.  When
  the oil is hot, carefully drop 4 samosas into the wok.  Fry for 3 to
  4 minutes & flip over.  The pastry should be a deep golden brown.
  When cooked, remove with a slotted spoon & drain well.
  
  Either serve immediately or let cool & freeze.  Reheat in an oven
  preheated to 300F for 10 minutes or so.  Be careful as they will burn
  very easily.
  
 
MMMMM
 
... Sincerely yours Gigi
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