| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Appetizers, Indian, Snacks, Vegetarian | 8 | Samosas |
INGREDIENTS
| Ghee, as necessary | ||
| 1 | T | Onion, chopped |
| 1 | pn | Asafetida |
| 1 | t | Black mustard seeds |
| 1/2 | t | Ginger, grated |
| 1 | pn | Garam masala |
| 1 | pn | Green mango powder |
| 1/2 | t | Salt |
| 1/2 | t | Cayenne |
| 4 | T | Mung beans, presoaked |
| 1 | T | Cilantro, chopped |
| 1 | Recipe pastry dough | |
| Water to bind |
INSTRUCTIONS
Heat 2 tb ghee in a skillet over low heat. Saute the onion, asafetida, mustard seeds & ginger until the onion is golden brown. Stir in garam masala, green mango powder, salt & cayenne. Mix thoroughly. Add beans, cover the pan & cook over moderate heat for 10 minutes until the beans are tender. Stir in cilantro & remove from heat. Divide into 8 portions. Brush one half moon of pastry with water & fold into a cone. Fill each cone with 1 portion of filling & seal the top. Repeat with remaining pastry. Heat enough ghee in a wok or large skillet to deep-fry 4 samosas at once. When very hot, deep-fry the samosas for a few minutes until golden-brown on both sides. Remove from heat & drain well before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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