Surprise your party guests with these coconut flavoured Indian pastries – ideal served as canapés or as a starter.
For the pastry, mix the plain flour, self-raising flour and butter together in a bowl. Add a splash of warm water and knead well until it makes an elastic dough.
Form the dough into small balls and roll each out into a circle. Cut each into two half-circles. You should have 24 in total. Cover with a clean tea towel and set aside.
For the filling, chop the coconut flesh using a food processor into small pieces.
Heat the ghee or butter in a frying pan. Add the chopped coconut, brown sugar, bay leaf and cinnamon stick and cook on a low heat for 5-7 minutes. Remove the bay leaf and cinnamon stick.
Add a teaspoon of the filling to the middle of each semi-circle and fold into a triangle. Use up all the dough and filling in this way.
Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended).
Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve at once.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.