| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Appetizers, Indian, Snacks, Vegetarian |
8 |
Samosas |
INGREDIENTS
|
|
Ghee, as necessary |
| 1 |
tb |
Onion, chopped |
| 1 |
pn |
Asafetida |
| 1 |
ts |
Black mustard seeds |
| 1/2 |
ts |
Ginger, grated |
| 1 |
pn |
Garam masala |
| 1 |
pn |
Green mango powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne |
| 4 |
tb |
Mung beans, presoaked |
| 1 |
tb |
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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