Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Indian
Snacks Vegetables

Preparation Method

Ghee, as necessary
1 t White cumin seeds
1 tb Onion, chopped
4 tb Cauliflower, grated
1 tb Green peas
1 pn Asafetida
1 t Green mango powder
1 pn Garam masala
1/2 ts Salt, or to taste
1/2 ts Cayenne
1 ea Recipe pastry dough
Water to bind

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.

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