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| Home -> [Appetizers, Central Asian, Indian, Snacks, Vegetables] -> [Gobhi samosa (cauliflower pastry) Recipe] |
Gobhi samosa (cauliflower pastry)
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Central Asian, Indian, Snacks, Vegetables |
Rating: |
no rating. |
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Ingredients:
| | Ghee, as necessary | | 1
| tsp | White cumin seeds | | 1
| tbsp | Onion, chopped | | 4
| tbsp | 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
| each | Recipe pastry dough | | | Water to bind |
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Procedures:
| 1 | Heat 1 tb ghee in a skillet. | | 2 | Saute the cumin seeds until golden. | | 3 | Add onion, cauliflower & peas & mix well. | | 4 | Mix in asafetida & mango powder, stir. | | 5 | Add garam masala, salt & cayenne. | | 6 | Cover the pan & cook over a moderate heat for 10 minutes. | | 7 | Remove pan from heat & cool. | | 8 | Divide mixture into 8 equal portions. | | 9 | Take one half-moon of pastry & brush the edges with water. | | 10 | Fold into a cone. | | 11 | Fill pastry with 1 portion of cauliflower mixture & seal the top. | | 12 | Repeat with the rest of the pastry. | | 13 | Heat sufficient ghee (or vegetable oil) in a wok or large skillet to deep fry 4 samosas at a time. | | 14 | When very hot, deep-fry each samosa for a few minutes, until golden brown, flipping once to cook both sides. | | 15 | Drain on paper towels. | | 16 | **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. | | 17 | If you place them on a grill while re-heating them, extra oil can also drain off |
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