India-Gobhi Samosa (Cauliflower Pastry)

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India-Gobhi Samosa (Cauliflower Pastry)

 

ghee, as necessary or use marg or butter

1 tsp. white cumin seeds

1 tbsp. onion, chopped

4 tbsps. 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 recipe pastry dough

Water to bind

 

Heat 1 tbsp. ghee in a skillet. Saute the cumin seeds until golden. Add onion,

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

garam masala, salt and 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 and 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.