top of page
Writer's picturesenur singhal

Coconut Pockets (Samosa)

Pockets remind me of rainy season. One of the most widely eaten street food during rainy season in India. Potato pockets most widely known as Samosa in India. Authentic samosa is made with Potato filling, I have used coconut in this recepie. The recepie is very light and perfect for monsoon craving.


8 Ingredients


Vegetarian /serves - 4 / Cooking time - 60 min


Ingredients

Shredded Coconut - 1 Cup

Chopped Red Onion - 1 Cup

Lemon medium - 1/2

Green Chilies - 1 Tbsp

Salt - According to taste

Water - 1+1/2 Cup

Oil - 3/4 Cup

All purpose flour - 150 gm

Oil - For Frying


Preparations -

Coconut - Shred fresh coconut.

Red Onion - Chop Red onion Finely.

Green Chilies - Chop into fine pieces

All purpose flour - Sieve it properly and keep it aside.


Coconut Filling -

  • Mix Shredded coconut chopped onions and green chilies, squeeze in lemon in the mixture and put salt according to taste.


Dough -

  • Take pre-sieved all purpose flour , pour in oil and mix properly with the flour.


  • Start adding water gradually and keep folding gradually till it becomes a soft dough.


  • The softness has been shown in the video .


  • Divide the dough into 8 parts


Assemble -

  • Take one part of dough and roll it into an oval chapati . It should be thin, it should be a bit see through.


  • Cut the oval chapati into two halves.


  • Now join the straight side to make a cone.


  • Fill in the mixture into the cone and seal the open side properly using water.


  • Keep the pockets inside.


Frying -

  • Take oil in a frying pan now heat on full flame.


  • Slide pockets for frying them.


  • Turn the flame to simmer.


  • Let pockets cook on low flame.


  • Keep the temperature consistent.


  • Let them cook till they are golden brown.


Your coconut pockets are ready. Serve them hot with tea.












60 views0 comments

Comments


bottom of page