Moong Samosa (Mung Bean Pastry) Recipe
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Moong Samosa (Mung Bean Pastry)
Ghee, as necessary
1 tbsp Onion, chopped
1 pinch Asafetida
1 tsp Black mustard seeds
1/2 tsp Ginger, grated
1 pinch Garam masala
1 pinch Green mango powder
1/2 tsp Salt
1/2 tsp Cayenne
4 tbsp Mung beans, presoaked
1 tbsp Cilantro, chopped
1 each Recipe pastry dough
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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