Moong Samosa (mung Bean Pastry) Recipe
Yield: 8 SamosasRecipe by luhu.jp
Ingredients:
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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp