Coconut Chilli Samoosas Recipe

The well-known technique of preparing samoosas can be tweaked and sweetened, to provide a delectable addition to your Diwali tray of dainties this year.

Difficulty

Prep Time

30 minutes

Cooking Time

45 minutes

Serves

Makes 48

Recipe Ingredients

  • 48 thawed samoosa pastry ready-to-fill lengths
  • Sloppy paste of flour and water for “glue”
  • SPAR sunflower oil for frying

Filling

  • 2 slabs dark, chilli- chocolate (2 x 100 g)
  • 210 g desiccated coconut (750 ml)
  • 45 ml rose water
  • 24  SPAR Cardamom pods, crushed open, and their black seeds ground to a powder
  • 175 ml canned SPAR Coconut Cream

Recipe Method

  1. Open the pack of thawed pastry strips onto the kitchen worktop, and cover with a damp cloth.
  2. In a small bowl, mix a little flour and water together to a runny paste. Set aside.
  3. Snap each chocolate slab into its demarcated squares. Break each of these roughly in half or thirds, to yield a total of 48 pieces. Set aside.
  4. In a medium bowl, combine all the remaining filling ingredients.
  5. Roll and fill each pastry strip in samoosa fashion, using a teaspoon of coconut filling, a piece of chocolate pressed down the centre, and then covered by generously filling the cavity with more coconut before completing the folding process.
  6. Close off each samoosa pastry end, with a smear of flour paste “glue”, and set aside under a damp towel until ready to fry.
  7. Briefly fry 2-3 at a time, in 3 cm deep, hot oil, spooning the oil over the top of each samoosa as it fries, to ensure a lovely crisp result. Turn once, and when golden, transfer to a wire rack positioned over newspaper, to drain thoroughly but still remain crisp.
  8. Enjoy warm and freshly fried, with a scattering of poppy or sesame seeds over, or at room temperature later on.

Hints & Tips

Samoosa pastry is similar to filo pastry with regard to it drying out quickly if not kept covered by a damp cloth, before, during and after the fold-and-fill process.