Pumpkin and Paneer Samosas are pockets of flaky dough filled with pumpkin, paneer, Indian cuisine spices, and vegetables. They are deep-fried and served with a mint chutney dip on the side.
Growing up, I never had Indian cuisine. We were vegetarians, so it is a little surprising that my mom didn’t discover the myriad of vegetarian Indian dishes. It wasn’t until I was in my 30’s that I worked with several Indian physicians who introduced me to their culture’s foods. Samosas quickly became a favorite. They were delicious, not messy to eat, and microwaved well—all essential criteria for a busy physician and mom.
How to Make Pumpkin and Paneer Samosas.
Roast the Pumpkin and Cook the Potatoes.
Peel and cut up a small sugar pumpkin into small squares.
Toss with a little olive oil and roast for ten minutes at 450-degrees or until the pieces are tender.
While the Pumpkin is roasting, peel and cook the potatoes until they are soft but not mushy. Cool and cut into small squares.
Make the Pasty Dough for the Pumpkin and Paneer Samosas.
Add the salt to the flour, and then add the oil. Rub between your palms until the oil is all incorporated. When you squeeze a handful of the flour and oil mixture together in your hand, it should hold the shape of a ball and not crumble apart.
Slowly add the water a tablespoon at a time until you have a stiff non-sticky dough. (see video).
Cover and let rest while you make the filling.
Make the Filling.
Add the cardamon and cumin seeds to some oil or melted ghee in a frying pan and cook on medium until the seeds start to sizzle. Add the grated ginger and cook until fragrant. Add the pumpkin, potatoes, and peas. Cook on medium heat until hot through. Add the spices and cook for 5 minutes on medium. Stir in the paneer and set aside to cool. Click Here for how to make homemade paneer.
Assemble the Pumpkin and Paneer Samosas:
To make the wrappers divide the dough into 7 or 8 pieces. Each piece will make two samosas. Roll out a piece of dough into an oval shape about 6 X 8-inches. Cut the oval in half.
Spead a little water along the cut edge and press the edges together to form a cone. (watch the video for how-to). Fill the cone with the filling, leaving enough room to seal the top edges.
Spread some water on the inside of the top edges and press together to form the Pumpkin and Paneer Samosas.
Fry the Pumpkin and Paneer Samosas.
Fry the Samosas in a deep fryer at 350 degrees for 5-6 minutes. Alternately, fry in about 2 inches of oil in a pan. Turn once after four minutes and fry for another four minutes. Total eight minutes.
Drain on a wire rack. Serve with some mint chutney on the side.
Baking the Samosas – bake at 350-degrees for 35 to 40 minutes. Before baking, brush generously with oil.
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- deep fryer
- 2 cups all-purpose flour (250g)
- ¼ cup oil
- 6 tbsp water
- 1 tsp sea salt
- 2 medium potatoes (I used a pink potato) 250grams
- 1½ cups roasted pumpkin (150g)
- 1 cup diced paneer (200g) Purchase the paneer at an Indian grocery or make you own fresh paneer
- ½ cup green peas
- 1 tbsp. grated fresh ginger
- 1-2 green chilies
- 1 tbsp. ghee or oil
- ¾ tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garam masala
- ½ tsp red chilli powder (less if you don't like spicy)
- ½ tsp cumin powder
- salt to taste
Roast the Pumpkin
- Remove the seeds and peel a small sugar pumpkin.
- Cut the pumpkin into small cubes.
- Roast the pumpkin at 450°F (235°C) for 10 minutes or until tender.
- set aside to cool
Cook the Potatoes
- Peel and boil the potatoes until soft but not mushy.
- Let the potatoes cool and dice into small squares. Set aside.
- Add the salt to the flour.
- Mix the flour and the oil. Rub the mixture in the palms of your hands for several minutes.
- The oil is incorporated when you press a handful of the flour, and it holds its shape.
- Add the water a little at a time. Mix to form a stiff dough. The dough should not be soft. Cover and let rest while you make the filling.
- Purchase or make the Paneer
- Melt the ghee in a frying pan over medium heat. If you don't have ghee oil works just as well.
- Add the coriander and Cumin seeds to the oil and toast until they begin to sizzle.
- Add the fresh grated ginger and cook until fragrant.
- Add the roasted pumpkin, diced cooked potatoes, and peas. Stir to mix.
- Add the garam masala, red chili powder, and cumin powder. Cook 2-3 minutes.
- Salt to taste
- Dice the paneer and stir in. Remove from the heat.
- Let the filling cool to warm.
Assemble the Samosas
- Knead the dough gently and split it into 6 or 7 portions. Work with one portion at a time and keep the rest covered.
- Form the portion into a ball and roll out between two pieces of plastic wrap or on a lightly greased work surface. Roll into an oval shape about 6 X 8 inches.
- Cut in half. Each half will make one samosa.
- Take one half and apply a small amount of water to the cut edge. (watch the video or see the step-by-step pictures above.
- Bring the moistened edges together. Overlap slightly, press together, and form a cone.
- Fill the cone with the pumpkin potato paneer filling. Press filling gently into the cone with your finger. Leave enough room to bring the top edges together.
- Smear water generously on the inside edges of the cone. Bring the edges together and pinch to seal. (see the video)
- Form a small pleat at either end to create a standing samosa.
Fry the Samosas
- Heat the oil to 350°F (175°C). I use a deep fryer but a pan with 1-2 inches of oil will also work. Use an instant-read thermometer to monitor the temperature of the oil.
- Fry a few at a time (3-4) until golden brown. If you are pan-frying, flip the samosa over and fry the other side until golden brown Total time is about 8 minutes depending on the temperature of your oil Total time for deep frying is usually less.
- Drain on a wire rack and serve with mint chutney.