Spicy pumpkin samosa. Crispy pastry parcels filled with roasted pumpkin, grated paneer, cumin, dried mango powder and garam masala. Roast pumpkin cubes in the oven, then mix with paneer and aromatic spices, cool, and wrap in pastries. These pastries are then deep fried, baked or air fried until golden. Best served hot with coriander or tamarind chutney.
Why I Love These Crispy, Sweet And Spicy Pastries
Crisp, golden, and generously filled, samosas are definitely a global favorite. Traditionally associated with savory fillings like potatoes, peas, cauliflower, or minced meat, the recipe has always been adaptable to create modern masterpieces. Unlike potato samosa, this version uses pumpkin as the star ingredient, with their naturally sweet flavor. The secret to amazing flavor is roasting the pumpkins until they are caramelized. The sweetness of the pumpkins contrasts beautifully with the spices making them insanely delicious. Also, the addition of paneer takes the recipe to another level.
The first step in making these samosas is roasting the pumpkins. Coat pumpkin cubes with cumin, garam masala and red chili powder, and roast until soft. To make the filling, I have simply tossed the cooked pumpkins, paneer and green peas with spices such as cumin, fennel, garam masala, and dried mango powder. For the pastry, I have opted for spring roll sheets instead of traditional samosa pastry. Once the pastry sheets are loaded with the filling, you can deep fry, bake or air fry them.
Key Ingredients In Spicy Pumpkin Samosa
- Pumpkin - Choose Kent or butternut with dense flesh.
- Spices - Cumin, garam masala, red chili powder, fennel, dried mango powder (amchur).
- Paneer - Crumble or grate.
- Vegetables - Green peas.
- Pastry sheets - Spring roll wrappers.
How To Make Spicy Pumpkin Samosa
Step 1 - Roast the pumpkin
Peel and cut pumpkin into small cubes. Toss with ground cumin, garam masala and red chili powder. Place these cubes on a baking tray and cook for about 15-20 minutes. The pumpkin cubes should be tender, golden and caramelized.
Step 2 - Prepare the filling
Heat a small amount of oil and add cumin seeds. Once aromatic, add ginger and green chilies. Follow with the spices including cumin, fennel, red chili powder, garam masala and amchur (dried mango) powder. The goal is to gently fry the spices so their aromas bloom in the oil.
Now add paneer and green peas, and stir gently to coat in the spice mixture. Let them cook before adding in roasted pumpkin. Mash lightly and mix with the spices. Taste and season with salt. Allow the mixture to cool.
Step 3 - Shape the samosa and cook
Take a spring roll wrapper and cut into three sheets. Add a modest amount of filling to one side, and form it into a triangle. Moisten the edges with cornstarch (corn flour) mixture to seal. Deep fry, bake, or sir fry samosas until golden.
Spicy Pumpkin Samosa
Ingredients
Roast pumpkin:
- 2 cups cubed pumpkin
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
Samosa filling:
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 cm fresh ginger, minced
- 1 small green chili, chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground fennel
- ½ teaspoon red chili powder
- ½ teaspoon dried mango powder (amchur powder), optional
- 1 teaspoon garam masala
- ½ cup green peas (I used frozen)
- ½ cup crumbled paneer
- 1 tablespoon chopped coriander (cilantro) leaves
- 1 teaspoon dried fenugreek leaves
- Salt to taste
For samosas:
- 20 spring roll wrappers
- 2 teaspoons cornstarch (corn flour)
- 1 tablespoon water
- Oil, for deep frying
To serve: (choose one or both)
Instructions
Roast pumpkin:
- Preheat oven to 200ºC (400ºF).
- Place pumpkin on a large baking tray.
- Add cumin, garam masala and red chili powder.
- Toss to coat. Season with salt.
- Bake for about 15-20 minutes or until tender.
Make filling:
- Heat oil in a large frying pan or skillet over medium-high heat.
- Add cumin seeds. Saute, stirring, for approximately 30 seconds or until fragrant.
- Add ginger and green chilies. Saute, stirring, for about 1 minute or until aromatic.
- Add ground cumin, ground fennel, red chili powder, garam masala, and dried mango powder (amchur), if using.
- Saute, stirring, for about 30 seconds or until aromatic.
- Add green peas and paneer. Season with salt.
- Saute, stirring occasionally, for about 2-3 minutes.
- Add roasted pumpkin. Stir gently and lightly mash some of the pumpkin while leaving small pieces intact.
- Cook for about 3-4 minutes or until the mixture is dry.
- Stir through chopped coriander (cilantro) leaves and dried fenugreek leaves (kasuri methi).
- Allow the filling to cool completely before assembling the samosas.
Assemble samosas:
- Cut the spring roll pastries into 3 equal rectangles.
- Mix cornstarch (corn flour) and water to make a thick paste.
- Take one pastry rectangle and place it on a flat surface.
- Place approximately 1-1 ½ tablespoons of pumpkin filling on one side of the rectangle.
- Fold the pastry sheet to form a triangle.
- Brush the pastry edge with flour paste, then fold and seal.
- Repeat with the remaining pastry and filling. Cover the prepared pastries with a clean, slightly damp kitchen towel so the pastry does not dry out.
Cook samosas:
- Heat oil for deep frying. Carefully place the samosas into the oil in batches.
- Fry until golden brown and crisp, turning occasionally.
- Transfer to a plate lined with paper towel.
- Alternatively, air fry or bake samosas until golden.
- Serve hot with mint or tamarind chutney.
Notes
- Freeze samosas - Arrange the assembled samosas in a single layer on a tray and freeze until firm. Transfer to an airtight freezer-safe container. Cook them directly from frozen.
Nutrition
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Frequently Asked Questions About Spicy Pumpkin Samosa
What kind of pumpkin is best for samosas?
Kent or butternut pumpkins with dense, firm flesh work particularly well. They have a naturally sweet flavor and creamy texture than other varieties.
How do you stop pumpkin samosas from becoming soggy?
Cook the pumpkin until excess moisture has evaporated, preferably by roasting. Allow the filling to cool before wrapping the samosas and avoid overfilling them.
Can you air fry pumpkin samosas?
Yes. Air frying is a convenient alternative to deep frying.
What chutney goes best with pumpkin samosas?
Coriander (cilantro) chutney and tamarind chutney are excellent choices.
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