| 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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