Pumpkin & chickpea samosas with tamarind sauce

Detailed step-by-step description of how to cook the dish "Pumpkin & chickpea samosas with tamarind sauce". Try it by all means

Recipe «Pumpkin & chickpea samosas with tamarind sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 300g butternut pumpkin, deseeded, peeled, cut into 1cm cubes, 1 x 215g can chickpeas, rinsed, drained, 1/2 red onion, halved, finely chopped, 1/4 cup firmly packed fresh coriander leaves, 1/2 tsp ground coriander , Salt & freshly ground black pepper, 225g plain flour, 80ml warm water , 30g butter, melted, Plain flour, extra, to dust, 1.5L vegetable oil, to deep-fry, 300g tamarind pulp, 250ml boiling water, 100g dark-brown sugar, 1 tsp ground cardamom, 1/2 tsp ground cinnamon.

Ingredients:

• 300g butternut pumpkin, deseeded, peeled, cut into 1cm cubes 
• 1 x 215g can chickpeas, rinsed, drained 
• 1/2 red onion, halved, finely chopped 
• 1/4 cup firmly packed fresh coriander leaves 
• 1/2 tsp ground coriander 
• Salt & freshly ground black pepper 
• 225g plain flour 
• 80ml warm water 
• 30g butter, melted 
• Plain flour, extra, to dust 
• 1.5L vegetable oil, to deep-fry 
• 300g tamarind pulp 
• 250ml boiling water 
• 100g dark-brown sugar 
• 1 tsp ground cardamom 
• 1/2 tsp ground cinnamon 
• Salt & freshly ground black pepper 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Arrange samosas on a platter and serve immediately with tamarind sauce.