Preparation:

Heat 1 Tbsp 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.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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