Ingredients Jump to Instructions ↓

  1. Ghee, as necessary 1 tb Onion, chopped

  2. 1 pn Asafetida

  3. 1 ts Black mustard seeds

  4. 1/2 ts Ginger, grated

  5. 1 pn Garam masala

  6. 1 pn Green mango powder

  7. 1/2 ts Salt

  8. 1/2 ts Cayenne

  9. 4 tb Mung beans, presoaked

  10. 1 tb Cilantro, chopped

  11. 1 ea Recipe pastry dough

  12. 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

  13. 1 portion of filling & seal the top. Repeat with remaining pastry. Heat enough ghee in a wok or large skillet to deep-fry

  14. 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.


Send feedback