Gobhi Samosa (Cauliflower Pastry)

1. Heat 1 tb ghee in a skillet.
2. Sautei the cumin seeds until golden.
3. Add onion, cauliflower & peas & mix well.
4. Mixi in asafetida & mango powder, stir.
5. Add garam masala, salt & cayenne.
6. Cover the pan & cook over a moderate heat for 10 minutes.
7. Remove pan from heat & cool.
8. Divide mixture into 8 equal portions.
9. Take one half-moon of pastry & brush the edges with water.
10. Foldi into a cone.
11. Fill pastry with 1 portion of cauliflower mixture & seal the top. Repeat with the rest of the pastry.
12. Heat sufficient ghee (or vegetable oil) in a wok or large skillet to deep fry 4 samosas at a time.
13. When very hot, deep-fry each samosa for a few minutes, until golden brown, flipping once to cook both sides.
14. Drain on paper towels.
15. **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.