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Gobhi Samosa (Cauliflower Pastry)

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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

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