Gobhi Samosa

1. 1

   Heat 1 tablespoon ghee in a skillet.

2. 2

   Saute the cumin seeds until golden.

3. 3

   Add onion, cauliflower and peas and mix well.

4. 4

   Mix in asafetida and mango powder, stir.

5. 5

   Add garam masala, salt and cayenne.

6. 6

   Cover the pan and cook over a moderate heat for 10 minutes.

7. 7

   Remove pan from heat and cool.

8. 8

   Divide mixture into 8 equal portions.

9. 9

   Take one half-moon of pastry and brush the edges with water.

10. 10

    Fold into a cone.

11. 11

    Fill pastry with 1 portion of cauliflower mixture and seal the top.

12. 12

    Repeat with the rest of the pastry.

13. 13

    Heat sufficient ghee (or vegetable oil) in a wok or large skillet to deep fry 4 samosas at a time.

14. 14

    When very hot, deep-fry each samosa for a few minutes, until golden brown, flipping once to cook both sides.

15. 15

    Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.