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Butternut Cumin Samosas

Samosas may seem intimidating, but these flavor-packed beauties from Chef Maneet Chauhan come together fairly quickly, thanks to store-bought pastry and baking them in the oven. Some of the harder to find ingredients are available online.

Butternut Cumin Samosas
Makes about 20


2 cups chopped butternut squash
1 tablespoon ghee or oil
3/4 teaspoon cumin or jeera
1 teaspoon minced ginger
2 green chiles, chopped
8 cashews
2 teaspoons raisins
1/2 cup green peas
1/2 to 3/4 teaspoon red chili powder, such as cayenne
3/4 teaspoon garam masala
Pinch hing or asafoetida
1/2 teaspoon amchoor powder or dry mango powder
1 teaspoon anardana (dry pomegranate seeds)
Sea salt
1 tablespoon chopped cilantro (coriander leaves)
2 sheets frozen puff pastry, thawed according to manufacturer’s instructions
Melted butter
Chutney, to serve


1. Preheat the oven to 375 degrees.

2. In a large pot filled with boiling water, add butternut squash. Boil until just cooked through. Remove from heat and crumble the squash, but do not mash.

3. In a medium skillet over medium-high heat, heat oil. Add cumin and sauté until sizzling. Stir in ginger and green chiles and sauté until sizzling. Stir in cashews, raisins, and peas. Add squash, chili powder, garam masala, hing, amchur powder, anardana, and salt, to taste. Mix well and cook 3 to 5 minutes. Stir in cilantro. Remove from heat and let cool.

4. On a lightly-floured work surface, roll out pastry sheets. Cut out 4-inch circles.

5. Fill each circle with 1 tablespoon filling. Fold over and smear water around the edges. Bring the two edges together and make a pleat to seal. Brush with melted butter and place on a baking sheet. Repeat with remaining circles.

6. Bake until golden and crisp, about 25 to 30 minutes.

7. Serve with chutney.


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