Tofu Pumpkin Samosa Recipe

Tofu Pumpkin Samosa is a crispy protein-rich Indian samosa with a unique and savoury vegetable paneer filling that is sure to be a kid favourite while also providing protein, fiber and antioxidants.

Nutrition Information per serve

  • 165.5 kcal
    Energy
  • 13.2 gm
    Carbohydrate
  • 1.6 gm
    Protein
  • 10.2 gm
    Total Fat
  • 2.2 gm
    Total Fiber
1/8 Diced Cup(22.0 gm) Tofu
3.0 Grated Tbsp(38.0 gm) Pumpkin
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Tsp(2.0 gm) Dhania Powder
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/4 Tsp(0.37 gm) Garam Masala
1/2 Tsp(2.0 gm) Green Chilli Paste
0.13 Tsp(0.3 gm) Haldi
0.13 Tsp(0.56 gm) Salt
1.0 Tsp(3.0 ml) Oil
2.0 Tbsp(16.0 ml) Oil
50.0 Ml(50.0 ml) Water
3.0 Tbsp(22.0 gm) Wheat Flour (Whole)
2.0 Tbsp(11.0 gm) Maida
0.13 Tsp(0.56 gm) Salt
15.0 Ml(15.0 ml) Water
  • For Stuffing

    Heat 1 tsp oil in a kadai , add 1 tbsp chopped onion and saute till golden brown

  • Add 1/2 tsp ginger garlic paste, 1/2 tsp green chilli paste, 1/8th tsp haldi, 1/8th tsp salt, 1/4th tsp garam masala, , little water, 1 tsp coriander powder, 3 tbsp grated pumpkin, mix it well and add water.

  • Then add 1/8th cup diced tofu, mix it well and let it cool.

  • For the sheet

    In 2 tbsp wheat flour, add 1 tbsp maida, 1/8th tsp salt, water

  • Knead it into a soft dough

  • Roll out using a rolling pin

  • Cut the sheet into half

  • Make triangular pockets of each half.

  • Add the mixture into the triangular pocket & seal the samosa.

  • Heat oil for frying in a kadai.

  • Deep fry samosa till golden brown.

  • Serve it hot.

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