Side Pannel
Moong Samosa (Mung Bean Pastry)
Moong Samosa (Mung Bean Pastry)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Snacks, Indian, Vegetarian
Ingredients List
- 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
Directions
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.
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.
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