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Ingredientes
- 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
Direcciones
- 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.
- 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.
- **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 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 8 servings | |
| Calories -7 | |
| Calories from Fat -9 | 0% |
| Total Fat -1.03g | -1% |
| Saturated Fat -0.69g | -3% |
| Trans Fat 0.0g | |
| Cholesterol -3mg | -1% |
| Sodium 146mg | 6% |
| Potassium 15mg | 0% |
| Total Carbs 0.49g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.17g | 0% |
| Protein 0.13g | 0% |
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