Categories: Appetizers, Indian, Snacks, Vegetables
      Yield: 8 samosas
           Ghee, as necessary
      1 ts White cumin seeds
      1 tb Onion, chopped
      4 tb Cauliflower, grated
      1 tb Green peas
      1 pn Asafetida
      1 ts 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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