Yield: Sweet Coconut Nutella Samosa
Ingredients
For coconutstuffing
- 1/2 cup fresh grated coconut
- 1/2 tsp poppy seeds
- 1/4 cup powdered jaggery
- 1/4 tsp freshly ground cardamom
- 1/2 tsp ghee
For samosa sheets
- 5-6 Spring Roll Sheets or Samosa Pastry Sheets
- 1 tsp maida (all purpose flour)
- 4 tsp water
Directions
For stuffing
- Heat ghee in a pan and add the poppy seeds. After 10-15 seconds add the grated coconut with jaggery
- The jaggery will begin to melt; keep stirring and cook for few minutes till the moisture from jaggery evaporates; don’t overcook as the mixture will become hard
- Turn off the gas and allow to cool
For coconut samosa
- Divide the spring roll sheets into two parts and get two thin strips (or use samosa sheets)
- Place the stuffing on the top right corner and fold it
- Seal the end with the slurry mixture made using the maida and water
- Bake the samosas at a pre-heated oven at 180 degree for 7-8 minutes; check it and flip it on the other side; repeat for 6-7 minutes
- Check if the colour is golden brown or else keep it for 1-2 minutes more if required
- Allow to cool a bit.
For serving
- Drizzle over it the Nutella in good quantity and serve