Categories: Appetizers, Indian, Snacks, Vegetables 
      Yield: 8 samosas 
  
           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 
  
  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. 
  **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.