Detailed step-by-step description of how to cook the dish "Pumpkin & chickpea samosas with tamarind sauce". Try it by all means
- Preheat oven to 180°C. Place pumpkin on a baking tray and roast in oven for 30 minutes or until tender. Remove from oven and set aside for 15 minutes to cool.
- Use a fork to coarsely mash chickpeas in a bowl. Add pumpkin, onion, and fresh and ground coriander. Stir to combine. Taste and season with salt and pepper.
- Sift flour and 1 teaspoon of salt into a bowl. Make a well in the centre and add water and butter. Use a round-bladed knife in a cutting motion to stir until mixture just comes together, then use your hands to mix until a soft dough forms. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a bowl and cover with plastic wrap. Set aside for 30 minutes to rest.
- Use a lightly floured rolling pin to roll out the dough until about 5mm thick. Use an 8cm-diameter round fluted pastry cutter to cut 16 discs from the dough. Place 1 tablespoon of pumpkin mixture in the centre of each disc. Brush edges lightly with water and fold in half to enclose filling. Press edges together to seal.
- To make tamarind sauce, combine the tamarind and boiling water in a heatproof bowl. Set aside for 10 minutes to soak. Strain through a fine sieve into a bowl, gently pushing pulp through sieve with the back of a spoon. Discard seeds. Add sugar, cardamom and cinnamon and stir to combine. Season with salt and pepper.
- Heat oil in a large saucepan to 180°C (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add 6 samosas and deep-fry for 5 minutes or until golden brown and heated through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches with the remaining samosas, reheating oil between batches.
- Arrange samosas on a platter and serve immediately with tamarind sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set