Coconut samosas

Surprise your party guests with these coconut flavoured Indian pastries – ideal served as canapés or as a starter.


For the pastry
For the filling

Preparation method

  1. 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.

  2. 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.

  3. For the filling, chop the coconut flesh using a food processor into small pieces.

  4. 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.

  5. 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.

  6. 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).

  7. 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.

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