| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Appetizers, Indian, Snacks, Vegetables |
8 |
Samosas |
INGREDIENTS
|
|
Ghee, as necessary |
| 1 |
t |
White cumin seeds |
| 1 |
T |
Onion, chopped |
| 4 |
T |
Cauliflower, grated |
| 1 |
T |
Green peas |
| 1 |
pn |
Asafetida |
| 1 |
t |
Green mango powder |
| 1 |
pn |
Garam masala |
| 1/2 |
t |
Salt, or to taste |
| 1/2 |
t |
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
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