Gobhi Samosa Cauliflower Pastry

Ingredients

1 ghee, as necessary 1 tsp white cumin seeds 1 tbsp onion, chopped 4 tbsp cauliflower, grated 1 tbsp green peas 1 pinch asafetida 1 tsp green mango powder 1 pinch garam masala 1/2 tsp salt, or to taste 1/2 tsp cayenne 1 each recipe pastry dough 1 water to bind	Advertisements

Preparation
 
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.

 

 
Servings: 8

 

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