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  • Gobhi Samosa (Cauliflower Pastry)

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    Gobhi Samosa (Cauliflower Pastry)
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Ghee, as necessary
    • 1 tsp White cumin seeds
    • 1 Tbsp. Onion, minced
    • 4 Tbsp. Cauliflower, grated
    • 1 Tbsp. Green peas
    • 1 pch Asafetida
    • 1 tsp Green mango pwdr
    • 1 pch Garam masala
    • 1/2 tsp Salt, or possibly to taste
    • 1/2 tsp Cayenne
    • 1 x Recipe pastry dough Water to bind

    Directions

    1. Heat 1 tb ghee in a skillet. Saute/fry the cumin seeds till golden brown. Add in onion, cauliflower & peas & mix well. Fold in asafetida & mango pwdr, stir. Add in garam masala, salt & cayenne. Cover the pan & cook over a moderate heat for 10 min. Remove pan from heat & cold. Divide mix into 8 equal portions.
    2. Take one half-moon of pastry & brush the edges with water. Fold into a cone. Fill pastry with 1 portion of cauliflower mix & seal the top. Repeat with the rest of the pastry. Heat sufficient ghee (or possibly vegetable oil) in a wok or possibly large skillet to deep fry 4 samosas at a time. When very warm, deep-fry each samosa for a few min, till golden, flipping once to cook both sides. Drain on paper towels.
    3. **MARK'S
    4. 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 min or possibly so. If you place them on a grill while re-heating them, extra oil can also drain off.

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