*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Indian
                 Snacks                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ghee, as necessary
    1       t            White cumin seeds
    1       tb           Onion, chopped
    4       tb           Cauliflower, grated
    1       tb           Green peas
    1       pn           Asafetida
    1       t            Green mango powder
    1       pn           Garam masala
      1/2   ts           Salt, or to taste
      1/2   ts           Cayenne
    1       ea           Recipe pastry dough
                         Water to bind
   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.
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