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Maida – ¼ kilo
Soaked avil – ½ cup
Grated coconut – ½ cup
Cardamom powder – ½ tea spoon
Jaggery syrup – as required

Method of preparation

Make the jaggery into syrup by keeping it in stove. Add the soaked avil ( soaked for one or two minute), coconut, cardamom and mix it for three minutes and keep it aside.

Knead the maida in luke warm water to make a dough and keep it aside. Make balls from the dough depending on the size of samosas needed. Take the portion of the dough and make the balls suitable to make chappathi. Now take the ball of dough and roll it out in round shape. Then cut it into 4 pieces . fold it such a way that you get a cone. First bring one edge to the center then bring the other edge and place it overlapping the first. Fill the cone with the avil mixture you prepared. Then stick together and fold it. and make each piece into cone shape and put the avil mixture into it. And then fold it to form a triangle. Press both the sides . then deep fry the samosas in the oil. Fry till it becomes golden brown colour.

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