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.

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.

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.

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.