These are crispy yet melt in your mouth sweet samosas, a great tea time snack!
2 cups oil for frying dough
Ing:
2 cups of white flour
3 tbsp ghee (clarified butter) pinch of salt
3/4 cup water add very little at a time until you have a good dough

Ing for the coconut filling:
2 tbsp coconut oil
1/4 cup raisins
1/2 cup chopped cashews
1/2 cup chopped almonds
1/4 cup chopped pistacious
1/4 tsp cardamon powder
2 tbsp white poppy seeds pinch of salt
1 tbsp fennel seeds 10 to 12 strands of saffron
2 cups desiccated coconut enough condensed milk to make the mixture stick together
1/2 cup semolina (dry roasted)

dough Ing:
2 cups of white flour
3 tbsp ghee (clarified butter) pinch of salt
3/4 cup water add very little at a time until you have a good dough

Method: Bind the dough with the ingredients listed above and brush with ghee and keep it covered for at least 20 min Dry roast the semolina and follow instructions on the video on how to prepare it and keep it aside to completely cool down. Once you are ready to assemble it, either use an empanada maker or make small puris and seal them as shown on the video. Fry them in oil and enjoy!

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