How to Cook Coconut Samosas

Yields: 24 samosas

Preparation time: 30 mins

Cooking time: 40 mins

Ingredients needed to make Coconut Samosas:

For the pastry:

• 13 oz all purpose flour
• 4 ½ oz butter, diced
• 5 oz self-raising flour

For the filling:

• Flesh of 1 coconut
• 1 cinnamon stick
• 3 tbsp brown sugar
• 1 tbsp butter
• 1 bay leaf
• Vegetable oil, for deep-frying

Cooking instructions for Coconut Samosas:

• To make the pastry, place both the flours in a bowl and throw in the butter cubes.
• Splash some warm water into it and work them together with your hands until they clump together to form a dough.
• Knead the dough until it becomes pliable and split it into 24 portions.
• Roll each portion into a round ball and flatten each of them into a small circle.
• Slice each circle into equal halves and spread a kitchen towel on top to cover; set aside.
• To make the filling, dump the coconut flesh into a food processor and chop them into smaller chunks.
• Add a dollop of ghee into the pan and heat it until it melts over moderate heat.
• Throw in the coconut chunks, cinnamon stick as well as bay leaf to the pan and sprinkle the brown sugar over them.
• Sauté them over slow flame for 5-7 minutes while stirring often and get rid of the whole spices.
• Place a tsp of the filling along the centre of each crescent-shaped pastry dough and fold it to form a diamond-shaped pastry.
• Make rest of the samosas or pastries until of the filling and dough is used up.
• Pour vegetable oil in a deep-bottomed pan until half of it is filled up and heat for half a minute or until it becomes hot enough to sizzle when a breadcrumb is dropped into it.
• Dip the samosas into the hot oil, few at a time, and deep fry them for 4-5 minutes or until they turn crispy golden brown.
• Drain them out with the help of slotted spoon, onto a plate lined with paper towel and serve warm.

Image credit: Wikimedia Commons