Saturday, May 25, 2013

Dry Fruit Samosa

As I said we can use any kind of filling for Samosa's, today I have made  dry fruit filling for the samosa. This filling is exactly same which we use to make Kajjikayalu an Andhra snack dish. Here goes the recipe....

We need:


 Maida / all purpose flour 1 cup
Salt to taste
Melted butter 2sps
Oil for deep frying
Cashew nuts chopped 2 sps
Almonds chopped 2 sps
Raisins 2sps
Dry coconut 2sps
Poppy seeds 2sp
Tooty fruity 2sps
Sugar 3 sps


Method:


Dry roast coconut and poppy seeds separately.
Remove and let it cool.
Add chopped almonds, cashew, raisins, tooty fruity and sugar to coconut mix.
Add salt and melted butter to maida and mix well.
Add little water at a time and mix well.
Make a stiff dough and rest it aside for 15 minutes.
Divide the dough into 8 equal portions.
Roll each ball as small poori and cut into half.


Fold it as triangle and fill with the dry fruit mix.
Cover all the sides tightly so that the mix does not come out while frying.
Prepare all the samosas and keep aside.
Heat oil in deep frying pan and fry these samosas few at a time till golden brown.
Let the samosas cool to room temperature.
Serve.

Check to see what my fellow bloggers are cooking for BM 28

10 comments:

Chef Mireille said...

what an interesting sweet samosa

Priya Suresh said...

Omg, wat an interesting and super nutty filling for samosas., cant wait to make some soon.

Aruna Manikandan said...

samosa with dry fruits sounds interesting and new to me...
looks yummy :)

Priya Srinivasan said...

you should name it Royal Samosa's!!!! Love the filling!! :)

Harini-Jaya Rupanagudi said...

Love the filling! Couple weeks back when I was doing this theme, I also had this filling in mind!

The Pumpkin Farm said...

this one is good for festive season, good one

Pavani N said...

What a rich and delicious filling for samosa.. Yumm!!

Srivalli said...

I can imagine how rich this would have been so nice sushma..

Manju said...

Interesting and healthy filling.

Foodiliciousnan said...

This will be a great sweet to make during festivals