Coconut samosas Recipe
- 300g/10½oz plain flour, plus extra for dusting
- 200g/7oz shredded or grated coconut
- 15g/½oz clarified butter (ghee)
- 1½ tsp fennel seeds
- vegetable oil, for deep frying
- salt
- Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1–2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter.
- Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool.
- Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges.
- Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Fry the samosas in batches for 4–5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve.
