Add flour, ajwain (if using), and salt to a bowl. Mix together before adding in the oil, a little bit at a time. Work the oil and flour together as much as you can before adding in water a little bit at a time. Continue to knead the dough until it stays together. Don't overwork it! Cover with a towel and let it rest for 30 minutes to 1 hour while you make the filling.
Samosa filling
Preheat the oven to 400 F. Cut the pumpkin in half. Drizzle both halves with oil and salt. Roast face up for 35 min at 400 F. You’ll need half the pumpkin in this recipe, so maybe don’t add salt to the other half if you plan to use the rest for pumpkin puree.
Heat 1 tbsp oil in a pan. Add cumin seeds and ginger. Stir and cook for 2 minutes. Add green chilis and stir some more. Then add spices. Stir for 30 seconds before adding peas. Cook peas for a few minutes before adding the tofu. Cook for 3-4 minutes until everything is well-combined.
Scoop out the inside of half the pumpkin. You can keep it smooth or chunky - your choice. Mix in until everything is well-combined. Set the filling aside to cool.
Make the samosas
Divide the dough into 6 sections of equal size. Keep a bowl of cold water next to you. Add a little flour to your rolling surface. Roll each section thin (like a roti) and cut in half into two semicircles.
Use your finger to add a little water to the straight border of the semicircle. Stick the two halves of the semicircle together, forming an open cone. Fill the opening with the filling. Add a little vegan cheese if you want a cheesier vibe. Use a little water to close the samosa.
For frying in oil: fry over medium heat in 1 inch of neutral oil in a deep pot on the stove. Fry about 6 samosas at a time. Cook for 4-5 minutes per side, for a total of 8-10 minutes. Place on a paper towel.
For air frying: air fry for 10-15 minutes at 400 F. I found 12-13 minutes to be the sweet spot.
For baking: bake for 25-30 minutes at 400 F.
Serve with your favorite chutney!
Keyword appetizers, fusion food, Indian recipes, Indian street food