| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Appetizers, Indian, Snacks, Vegetables | 8 | Samosas |
INGREDIENTS
| Ghee, as necessary | ||
| 1 | ts | White cumin seeds |
| 1 | tb | Onion, chopped |
| 4 | tb | Cauliflower, grated |
| 1 | tb | Green peas |
| 1 | pn | Asafetida |
| 1 | ts | Green mango powder |
| 1 | pn | Garam masala |
| 1/2 | ts | Salt, or to taste |
| 1/2 | ts | Cayenne |
| 1 | Recipe pastry dough | |
| Water to bind |
INSTRUCTIONS
Heat 1 tb ghee in a skillet. Saute the cumin seeds until golden. Add onion, cauliflower & peas & mix well. Mix in asafetida & mango powder, stir. Add garam masala, salt & cayenne. Cover the pan & cook over a moderate heat for 10 minutes. Remove pan from heat & cool. Divide mixture into 8 equal portions. Take one half-moon of pastry & brush the edges with water. Fold into a cone. Fill pastry with 1 portion of cauliflower mixture & seal the top. Repeat with the rest of the pastry. Heat sufficient ghee (or vegetable oil) in a wok or large skillet to deep fry 4 samosas at a time. When very hot, deep-fry each samosa for a few minutes, until golden brown, flipping once to cook both sides. Drain on paper towels. **MARK'S NOTE: To avoid excess fat I like to deep-fry the samosas, drain them very well & then reheat them in a toaster oven at 350F for 5 minutes or so. If you place them on a grill while re-heating them, extra oil can also drain off. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God Answers Knee Mail”