Ghee, as necessary
1 tb Onion, chopped
1 pn Asafetida
1 ts Black mustard seeds
1/2 ts Ginger, grated
1 pn Garam masala
1 pn Green mango powder
1/2 ts Salt
1/2 ts Cayenne
4 tb Mung beans, presoaked
1 tb Cilantro, chopped
1    Recipe pastry dough
Water to bind

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.