Pumpkin potato samosas

Let’s make those crispy and spicy triangle parcels with a season flavor.

It’s a combination of potato and kabocha pumpkin purees. The flavor comes from fried spices (mustard, cardamom, ajowan…), onion, and kabocha rind. All that is mixed.

Triangle ? I don’t have the technique to fold them, and I didn’t want to stop in the middle to research that. Next time…

Squares are easier.

Fried ! Yes, that’s a bit greasy. I have grated cabbage with them to help digesting that.

Kabocha slices cooked in the pan.

With brown rice and ume plum chutney (here).


A mini shrimp ceviche with green lemon and chili pepper.

So let’s crunch in them… mmmm. Delicious.

5 thoughts on “Pumpkin potato samosas

  1. Pingback: Monthly pick, October in a pumpkin « GOURMANDE in OSAKA

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  3. Pingback: Dissection of a Summer kabocha, no waste | GOURMANDE in OSAKA

  4. Pingback: Dissection of a Summer kabocha, no waste | GOURMANDE in OSAKA

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