1 ghee, as necessary
1 tablespoon onion, chopped
1 pinch asafetida
1 teaspoon black mustard seeds
1/2 teaspoon ginger, grated
1 pinch garam masala
1 pinch green mango powder
1/2 teaspoon salt
1/2 teaspoon cayenne
4 tablespoon mung beans, presoaked
1 tablespoon cilantro, chopped
1 each recipe pastry dough
1 water to bind
Heat 2 tb ghee in a skillet over low heat. Saute the onion, asafetida, mustard seeds & ginger until the onion is golden brown. Stir in garam masala, green mango powder, salt & cayenne. Mix thoroughly.
Add beans, cover the pan & cook over moderate heat for 10 minutes until the beans are tender. Stir in cilantro & remove from heat. Divide into 8 portions.
Brush one half moon of pastry with water & fold into a cone. Fill each cone with 1 portion of filling & seal the top. Repeat with remaining pastry.
Heat enough ghee in a wok or large skillet to deep-fry 4 samosas at once. When very hot, deep-fry the samosas for a few minutes until golden-brown on both sides. Remove from heat & drain well before serving.
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