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Gobhi Samosa (Cauliflower Pastry)

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      Title: GOBHI SAMOSA (CAULIFLOWER PASTRY)
 Categories: Appetizers, Indian, Snacks, Vegetables
      Yield: 8 Samosas
 
           Ghee, as necessary
      1 ts White cumin seeds
      1 tb Onion, chopped
      4 tb Cauliflower, grated
      1 tb Green peas
      1 pn Asafetida
      1 ts 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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