Indian Gobhi Samosa (Cauliflower Pastry)

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Indian Gobhi Samosa (Cauliflower Pastry)

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : *Appetizers Indian

Vegetables

Amount Measure Ingredient -- Preparation Method

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ghee -- as necessary

1 teaspoon white cumin seeds

1 tablespoon onion -- chopped

4 tablespoons cauliflower -- grated

1 tablespoon green peas

1 pinch asafetida

1 teaspoon green mango powder

1 pinch garam masala

1/2 teaspoon salt -- or to taste

1/2 teaspoon cayenne

1 recipe pastry dough

water to bind

 

Heat 1 tbs ghee in a skillet. Sauté the cumin seeds until golden.

Add onion, cauliflower and peas and mix well. Mix in asafetida and mango

powder, stir.

Add garam masala, salt and cayenne. Cover the pan and cook over a moderate

heat for 10 minutes. Remove pan from heat and cool.

Divide mixture into 8 equal portions. Take one half-moon of pastry and brush

the edges with water.

Fold into a cone. Fill pastry with 1 portion of cauliflower mixture and 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.

To avoid excess fat I like to deep-fry the samosas, drain them very well and

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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