Gobhi Samosa (Cauliflower Pastry)

Ingredients:
• 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

Directions:
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. **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.