Delicious pumpkin is sauteed with onions, garlic, carrot, and chickpeas and baked in phyllo dough triangles to make these Pan Roasted Pumpkin Samosas.
Hi and welcome to #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day.
17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Yes! It’s #PumpkinWeek!! I am so happy it’s finally here!! I have been cooking with pumpkin so much these past two weeks S thinks he’s in a Charlie Brown episode. There’s been some canned pumpkin (as emergency reserve), whole pumpkins, diced pumpkin, roasted pumpkin. You name it! There’s pumpkin. Everywhere.
Yeah, I know. You can’t see it in this photo.
Or this one, but trust me when I say there’s pumpkin in there. Delicious pumpkin, actually.
S and I have been together many years. Seven, I think? And this week, we’re celebrating our one year anniversary on the 24th. It’s SO EXCITING! *said ala Stanley Tucci in Hunger Games*
In all the time we’ve been together, I never in my WILDEST dream would have thought he’d like these. Here’s the tracker record:
- Made curry once. “It all tastes the same. I thought curry would be different.”
- Made a Tarta de Verduras once. “I don’t think I like phyllo dough.”
- Then there’s the ever popular, “You’re making what? Ooookay.”
- and finally…. “Pumpkin’s not my favorite pie.”
So, when I said I didn’t think he’d like these, I have supporting evidence for my hypothesis.
I would love for him to try everything I make at least once. I don’t think he’ll try the brownies, but you never know! He may surprise me with those, too. I do know he’s not fond of pumpkin pie so… *shrugs*
After my photo shoot, he was excited to get to sample the props. I was, too. “Those are good!” As if he’s surprise. I was the one with the surprise that he actually liked them! So, I said, “Well, since you like them that much, we’ll have these with dinner tomorrow night!” I initially had planned on taking them to work, but hubs trumps hungry co-workers ANY day of the week!
I initially was going to make these with roasted pumpkin, but it didn’t have much texture and I didn’t want the chickpeas to be the only texture in these samosas. So, I pan roasted the pumpkin. It’s still roasted. Isn’t it? No? I tried.
A word on the phyllo. Use two sheets. Trust me when I say this. I know it doesn’t look like much, but the one that had three sheets? Well, let’s just say it’s the reject of the bunch. Use two. And if you’d prefer, you can brush butter on the sheets. We are limiting our fat intake, so I used cooking spray. To me, it does the same.
And now…THERE’S your pumpkin! With a chickpea. These are crispy, tasty, curry flavored packets of deliciousness! Serve with the cool, cucumber and garlic flavored raita made with greek yogurt and you’re all set! Serve them as a nifty nibble, a different appetizer, or just because you want them!
Make sure to visit the rest of the bloggers to see what they’ve cooked up for this first day of #PumpkinWeek!
For the Samosas
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1 cup diced pumpkin
- 1 cup canned chickpeas, rinsed and drained
- 2 teaspoons minced garlic
- 1/2 teaspoon minced ginger
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoon brown mustard seed
- 1/2 teaspoon garam masala
- 3/4 teaspoon ground turmeric
- 1 package phyllo pastry dough, thawed
For the Raita
- 1 cup finely diced or shredded cucumber
- 1 cup nonfat Greek yogurt
- 1 teaspoon ground cumin
- 1/4 teaspoon minced garlic
- Preheat oven to 400.
- Heat a large skillet over medium-high heat. Add the cumin seeds and coriander seeds. Toast the seeds until fragrant. Remove from heat and cool completely. Once the cooled, ground the seeds in a spice grinder and set aside.
- Return the pan to the heat and coat with cooking spray. Add the onion, carrot, pumpkin, garlic and ginger.
- Sauté the vegetables 3 to 4 minutes or until the onions begin to soften. Add the ground seeds, mustard seed, garam masala and turmeric. Continue to sauté the vegetables until the vegetables are fork tender.
- Add the chickpeas and cook until heated through. Remove from heat and set aside.
- Place one sheet of phyllo on a work surface and spray with cooking spray. Top with a second sheet and spray with cooking spray. Fold the layered sheets in half lengthwise.
- Place 2 tablespoons of filling on the edge nearest to you leaving a one-inch boarder.
- Fold the bottom corner over the mixture forming a triangle. Keep folding back and forth maintaining the triangle shape.
- Fold edges under and lightly spray with cooking spray. Repeat with remaining dough and filling.
- Bake at 400 for 15 to 20 minutes or until the samosas are golden brown.
- While the samosas are cooking, combine the cucumber with the yogurt, garlic, and ground cumin. Once the samosas are cooked, cool slightly before serving with the raita.
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Loaf by Love and Confections
- Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
- Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
- Pumpkin Peach Smoothie by Happy Food Healthy Life
- Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
- Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
- Easy Homemade Pumpkin Puree by Life Tastes Good
- Pumpkin Orange Soup by The Not So Cheesy Kitchen
- Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
- Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures
- Slow Cooker Pumpkin Butter by My Catholic Kitchen
- Pumpkin Scones by Making Miracles
- Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
- Pumpkin Molasses Cookies by That’s My Home
- Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry