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Banana Coconut Samosas

A family recipe since September 2007

Crispy fried pastry pockets filled with sweet mashed banana, jaggery and coconut. They make a comforting dessert or snack that's easy to pull together with pantry staples.

40 min total4 servings

Ingredients

  • All-purpose flour - 200 g
  • Butter - 2 tbsp
  • Salt, to taste
  • Water
  • Oil
  • Ripe banana - 2 whole
  • Crushed jaggery (sharkara or gur) - 1/4 cup
  • Grated coconut - 1/2 cup

Instructions

  1. 1Cut the ripe bananas into 2-3 pieces and steam until soft; peel each piece, split it through the center and remove the soft black seeds, then mash the flesh with a spoon until smooth.
  2. 2Mix the mashed banana with the grated coconut and crushed jaggery until the filling is evenly combined and slightly sticky.
  3. 3In a bowl, combine the all-purpose flour, butter and salt, then add water little by little while mixing to form a smooth dough; knead briefly until it comes together.
  4. 4Divide the dough into small round balls, roll each ball into a thin circle, and cut each circle in half to make semicircles.
  5. 5Shape each semicircle into a cone by folding the straight edge and sealing it with a little water, pressing the seam firmly so it holds its shape.
  6. 6Spoon the banana-coconut filling into each cone, pressing gently so the filling is compact, then seal the open edge with water to close the samosa.
  7. 7Heat oil in a pan (kadai) and deep fry the samosas until they become brown in color, turning as needed so they brown evenly; transfer to paper towels to drain.
  8. 8Serve the samosas hot for the best contrast between crisp pastry and warm filling. Optional: serve with a dusting of powdered sugar or a small scoop of vanilla ice cream.

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