Ingredients
For the pastry
375g/13oz plain flour
150g/5oz self-raising flour
125g/4½oz butter
For the filling
1 fresh coconut, flesh only
1 tbsp ghee or butter
3 tbsp brown sugar
1 bay leaf
1 cinnamon stick
vegetable oil, for deep-fat frying
Preparation method
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.
For the pastry
375g/13oz plain flour
150g/5oz self-raising flour
125g/4½oz butter
For the filling
1 fresh coconut, flesh only
1 tbsp ghee or butter
3 tbsp brown sugar
1 bay leaf
1 cinnamon stick
vegetable oil, for deep-fat frying
Preparation method
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.
