Moong Samosa (Mung Bean Pastry)
Yield
8 samosasPrep
30 minCook
30 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
ghee (clarified butter)
as necessary |
*
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | pinch |
asafetida
|
*
|
| 1 | teaspoon |
mustard seeds, black
|
|
| ½ | teaspoon |
ginger
grated |
|
| 1 | pinch |
garam masala
|
*
|
| 1 | pinch |
mangos
green, powder |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 4 | tablespoons |
mung beans
presoaked |
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | each |
pastry dough
|
* |
| 1 | x |
water
to bind |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
ghee (clarified butter)
as necessary |
*
|
| 15 | ml |
onions
chopped |
|
| 1 | pinch |
asafetida
|
*
|
| 5 | ml |
mustard seeds, black
|
|
| 2.5 | ml |
ginger
grated |
|
| 1 | pinch |
garam masala
|
*
|
| 1 | pinch |
mangos
green, powder |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 6E+1 | ml |
mung beans
presoaked |
|
| 15 | ml |
cilantro
chopped |
|
| 1 | each |
pastry dough
|
* |
| 1 | x |
water
to bind |
*
|
Directions
Heat 2 tablespoons ghee in a skillet over low heat.
Sauté the onion, asafetida, mustard seeds and ginger until the onion is golden brown.
Stir in garam masala, green mango powder, salt and cayenne.
Mix thoroughly.
Add beans, cover the pan and cook over moderate heat for 10 minutes until the beans are tender.
Stir in cilantro and remove from heat.
Divide into 8 portions.
Brush one half moon of pastry with water and fold into a cone.
Fill each cone with 1 portion of filling and 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 and drain well before serving.
