Gobhi Samosa (Cauliflower Pastry)

Recipe Ingredients

		Ghee - as necessary
1 teaspoon	5ml	White cumin seeds
1 tablespoon	15ml	Onion - chopped
4 tablespoons	60ml	Cauliflower - grated
1 tablespoon	15ml	Green peas
1		Asafetida
1 teaspoon	5ml	Green mango powder
1		Garam masala
1/2 teaspoon	2.5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Cayenne
1		Pastry dough
		Water to bind

Recipe Instructions

Heat 1 tbs ghee in a skillet. Saute 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.

**MARK'S NOTE: 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.

Source:
Mario Batali

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