{"id":14813,"date":"2022-09-18T01:48:38","date_gmt":"2022-09-18T08:48:38","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=14813"},"modified":"2022-09-29T00:53:51","modified_gmt":"2022-09-29T07:53:51","slug":"vegan-pumpkin-samosas-recipe","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegan-pumpkin-samosas-recipe\/","title":{"rendered":"Vegan Pumpkin Samosas"},"content":{"rendered":"\n

Vegan Pumpkin Samosas are just what we need at this time of the year with beautiful pumpkins waiting to be savoured in various Autumn dishes. <\/p>\n\n\n

\n
\"Vegan <\/picture><\/figure><\/div>\n\n\n

Samosas are one of the most delicious snacks that is loved by almost everyone I know. I grew up eating many kinds of samosas with different types of wrapping \u2014 the thin and crispy kind to bulkier and flaky, more pastry-like ones \u2014 and various fillings, spiced potatoes being the most popular. <\/p>\n\n\n\n

Adding pumpkin to the common potato samosa filling makes these vegan samosas exceptionally delicious. When pumpkin isn’t in season, it can easily be replaced with butternut squash or just use potatoes.<\/p>\n\n\n

\n
\"pumpkin <\/picture><\/figure><\/div>\n\n\n

The recipe makes 36 samosas which is quite a lot. But I find it convenient to make a bigger batch then freeze the rest for later use. Samosas make wonderful snacks or finger foods be it for yourself or when you have unexpected guests. <\/p>\n\n\n\n

It does take a bit of time to make a bigger batch, so if you\u2019d prefer you might want to half the recipe. The dough also keeps in the fridge for 1-2 days. So, you can make the dough in advance too if that saves you some time.<\/p>\n\n\n\n

Making samosas is actually not that difficult at all, even the folding is relatively easy. Rolling out the dough, filling and shaping the samosas is what takes the most amount of time. But after making a few, you get the hang of it and it goes faster. And the result is very rewarding as you\u2019ll enjoy eating these delicious crispy stuffed pastry pockets that\u2019ll make you come back for more.<\/p>\n\n\n

\n
\"Vegan <\/picture><\/figure><\/div>\n\n\n

The Samosa Wrapper<\/strong><\/h3>\n\n\n\n

There are two schools of thought with samosa wrapper dough\u2014 whether to add fat or not in the dough.<\/p>\n\n\n\n

I’ve found that if you’re going to fry the samosas, which is tastier and yields a nicer texture, you don’t need any fat in the dough. In fact, it’s best not to add it as this tends to cause blisters on the skin when the samosas are fried.<\/p>\n\n\n\n

If you’d prefer to bake them however, they’d still be delicious but not as golden and flaky, then it’s better to add a bit of fat in the dough, pretty similar to pastry dough.<\/p>\n\n\n\n

Having said that, I’ve used canned coconut in the dough, which in itself contains a high amount of fat but in a different composition to pure fat. And the dough is quite amazing indeed, tasty, crispy, flaky and doesn’t cause any blisters. Still, frying will yield better texture and taste.<\/p>\n\n\n

\n
\"Vegan <\/picture><\/figure><\/div>\n\n\n

To Make the Vegan Pumpkin Samosas<\/h3>\n\n\n\n

The dough is no more difficult to make than pastry dough. It is slightly firmer than pastry dough however. Once all the dough ingredients are mixed to form a ball, the dough is left aside to rest while you prepare the filling.<\/p>\n\n\n\n

The diced potatoes and minced ginger are stir fried until potatoes are almost done.<\/p>\n\n\n

\n
\"potato <\/picture><\/figure><\/div>\n\n\n

Next the pumpkin or butternut squash is added, followed by the spices and seasonings. These are cooked, partially covered, until butternut squash are soft and mushy.<\/p>\n\n\n

\n
\"potato <\/picture><\/figure><\/div>\n\n\n

Then, the tomatoes and herbs are added and the liquid is reduced to avoid the samosas from becoming soggy.<\/p>\n\n\n

\n
\"potato <\/picture><\/figure><\/div>\n\n\n

While the filling is allowed to cool, you can make the wrapper. Each ball of dough is divided into 6 equal triangles. Then, each triangle is rolled again into a small ball.<\/p>\n\n\n

\n
\"how <\/picture><\/figure><\/div>\n\n\n

The small ball is placed on a floured work surface, flattened a little, then rolled out to 2-3 mm thick. The disc is cut in half along the middle. A small amount of filling is placed in the middle of each half. <\/p>\n\n\n\n

To close and form the samosa, one end is folded across so that the straight edge forms an angle and the circular sides are on top of each other (as pictured below), enclosing the filling. Then the other end is folded on top similarly to form the triangle. <\/p>\n\n\n\n

The circular edges are sealed making sure all fillings are well enclosed. Optionally, you may pinch and twist the sealed edge but that is purely for decoration.<\/p>\n\n\n

\n
\"how <\/picture><\/figure><\/div>\n\n\n

To serve Samosas<\/h3>\n\n\n\n

Samosas are best served warm with a selection of chutneys and dips like this Apple Carrot Chutney<\/a>, Coriander (cilantro) Chutney<\/a> or Cucumber Mint Raita<\/a>.

Restaurants also tend to serve samosas with Tamarind Chutney<\/a>, which is one of my favourite chutneys.<\/p>\n\n\n\n