Samosas!!! The name itself is capable of bringing back those feelings of ‘butterflies in the stomach’. Just imagine yourself in a rainy day enjoying hot samosas with a cup of elaichi wali chai (cardamom tea). Ummmm. Heaven! Isn’t it.
Well, today’s samosa recipe is little different from the samosas we are use to having. These samosas I have prepared after repeated requests by my son, where the stuffing of the samosas are done with coconut. Yes you got it right, it is coconut.
Like a regular samosa, you can enjoy these samosas with dhaniya (coriander), pudina (mint) or imli (tamarind) chutney or our regular tomato ketchup.
So guys, let’s get into the process of creating another masterpiece called ‘Coconut Samosa’
Preparation Time: 45 minutes
Baking Time: 45 minutes in 180 °Celsius
Yield: 10 samosas
Equipments used: One mixing bowl, one kadai (Pan), OTG, rolling pin & board
Ingredients:
Samosa Dough
- 1 cup all purpose flour (maida)
- 1 cup whole wheat flour (atta)
- 1 teaspoon baking powder
- 1 and ½ cup water (approx) to knead the dough
- 1 teaspoon salt
Samosa Filling
- 1 medium sized fresh coconut grated
- 1 & 1/4 teaspoon salt
- ½ cup chopped coriander leaves
- ¼ cup curry leaves
- 1 teaspoon nicely chopped ginger
- 2 green chillies chopped
- ¼ teaspoon black mustard seeds
- 3-4 tablespoon oil (overall)
Method:
- Combine all purpose flour (maida) and whole wheat flour (atta) with baking powder and salt
- Add one tablespoon of oil to the above mixture
- Knead the dough with your hand adding little water at a time until the dough is firm. It is very important that the dough is neither too soft nor too firm. You can check by pressing the dough with your finger. It should be soft enough that your finger reaches the bottom of the dough, but your finger should come out easily from the dough without getting stuck
- Once done, keep the dough aside covered with a muslin cloth after adding 1 teaspoon of oil
- Take the grated coconut in a bowl, add chopped coriander leaves, curry leaves, ginger, green chillies and salt. Mix them properly with a spoon
- Heat 2 teaspoons oil in a pan and pour mustard seeds in hot oil and let it pop
- Pour the hot oil with mustard seeds in the coconut mixture and mix again
- Those who are baking, put the oven to pre-heat at 180 °Celsius for 20 minutes
- Now take the dough, apply some oil on your palms and knead the dough for 1 minute
- Divide the dough into small balls
- Take one ball at a time, flatten it with your hand and then with rolling pin giving it a round shape
- Cut the flattened dough into half, take one part to make it a cup by sealing the edges
- Now pour the coconut mixture in the dough cup and finally seal the edges, giving it a form of a samosa
- Repeat the same for the rest of the dough
- For those who are not baking and want to have the authentic feeling of fried samosas, you can deep fry the samosas now. Adjust the flame so that you don’t overcook it. The samosas should be golden brown
- For bakers take out the tray from the pre-heated oven, grease the tray with 1 tablespoon of oil
- Now place the samosas on the tray and brush the samosas with little oil on both sides and put the tray in the oven
- Bake it for 40-45 mins at 180°C , till the samosas turn golden brown
Knead the dough till it is firm
Cover the dough with a clean muslin cloth and keep it aside
Mix grated coconut with coriander leaves, curry leaves, ginger and green chilies and then add hot oil with mustard seeds
Cut the round flattened dough into half, take one part to make it a cup by sealing the edges
Pour the coconut mixture in the dough cup and finally seal the edges, giving it a form of samosas
Samosas baked at 180°C ready to be served
Tips:
- Use lukewarm water for kneading. This will result in soft dough
- If you are OK to ignore health for a while and enjoy the taste of soft samosas, make the entire dough only with refined flour
- If you are a masala lover, please add some ajwain/carom seed or kalonji/nigella seeds in the dough mixture before kneading
- Pouring in water at once will make kneading difficult. Hence add water in the dough little by little
- To get exactly round flattened dough rotate the board little by little as you flatten the dough with rolling pin
- Add salt in the filling as per your taste.
- Set temperature and time for baking as per the oven. Big ovens take less time, whereas small ovens take more time. Mine is a small oven of 19 litres
