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    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.
**MARKS 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.