Gobhi samosa (cauliflower pastry)
8 samosas
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Salt, or to taste |
| ½ | teaspoon | Cayenne |
| 1 | each | Recipe pastry dough |
| Water to bind | ||
Directions
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.
Michael Pandya, "Indian Vegetarian Cooking" Submitted By MARK SATTERLY On 03-06-95