Sweet Coconut Samosa (Nariyal Samosa)
Flaky butter-shortened wheat pastry shaped into cones, filled with sweet desiccated coconut and sugar (optional dates, nuts, and raisins), then fried until crisp. Eggless-friendly binder; best served hot with masala chai.
Equipment
- Rolling pin
- Heavy kadai or deep pan for frying
- Slotted spoon
- Tray for shaped samosas before frying
Ingredients
For the dough
- 2 cups plain flour 270 g; maida; plus extra for dusting
- 3 tablespoons cold unsalted butter 45 g; cubed
- pinch of fine salt (optional)
- 6 to 9 tablespoons cool water as needed
For the coconut filling
- 1/2 cup unsweetened desiccated coconut about 45 g
- 1/2 cup granulated white sugar 100 g
- 1 to 2 tablespoons whole milk or 1 tablespoon melted ghee, as needed to bind
- 1/4 teaspoon ground green cardamom optional
- tiny pinch of fine salt (optional)
Optional festive add-ins (mix and match)
- 2 tablespoons chopped pitted dates
- 2 tablespoons chopped raw cashews
- 2 tablespoons chopped raw almonds
- 2 tablespoons golden raisins
For frying
- neutral oil with a high smoke point, as needed for deep frying
Instructions
Make the dough
- In a wide bowl, rub cold butter into flour (and salt if using) with fingertips until the mix looks like coarse breadcrumbs.
- Add water two tablespoons at a time, tossing with fingers, until the dough just comes together. Knead briefly into a firm, smooth ball. It should not feel sticky.
- Wrap or cover and rest at least 30 minutes at room temperature.
Make the filling
- In a bowl, combine coconut, sugar, cardamom, salt if using, and any optional add-ins.
- Stir in milk or ghee one teaspoon at a time until the mixture holds shape when squeezed.
Shape
- Divide rested dough into equal pieces (about 16 to 20, depending on preferred size). Keep pieces covered.
- Roll one piece on a lightly floured surface into a thin circle roughly 4 inches / 10 cm wide.
- Cut the circle into four quarters. Shape each quarter into a cone, fill without overpacking, seal all seams, and place seam side down on a tray. Repeat. Inspect each piece for holes before frying.
Fry
- Heat oil in a deep pan on medium heat. Test with a tiny piece of dough: it should rise with steady bubbles.
- Fry samosas in batches, turning as needed, until deep golden. Drain on paper or a rack.
- Serve warm.
Notes
Filling ratio: for less sweetness, use up to 2/3 cup coconut to 1/2 cup sugar.
Dates, nuts, and raisins bulk up the filling: chop small, do not overfill cones, and reduce sugar slightly if you use the full optional set.
Egg option: some traditional recipes add one beaten egg to the coconut mixture for binding. If you use egg, reduce or omit milk.
Best within an hour of frying; sugar in the dough and filling makes them firm as they cool. Store same day at room temperature in a loose container; re-crisp in an oven or air fryer if needed.
Puff pastry shortcut: small squares of store-bought puff can be filled and baked or air-fried; flavor and texture differ from wheat dough.
Freeze shaped uncooked samosas on a tray, then bag; fry from frozen on medium heat until deeply golden (expect slightly more oil absorption).
Dates, nuts, and raisins bulk up the filling: chop small, do not overfill cones, and reduce sugar slightly if you use the full optional set.
Egg option: some traditional recipes add one beaten egg to the coconut mixture for binding. If you use egg, reduce or omit milk.
Best within an hour of frying; sugar in the dough and filling makes them firm as they cool. Store same day at room temperature in a loose container; re-crisp in an oven or air fryer if needed.
Puff pastry shortcut: small squares of store-bought puff can be filled and baked or air-fried; flavor and texture differ from wheat dough.
Freeze shaped uncooked samosas on a tray, then bag; fry from frozen on medium heat until deeply golden (expect slightly more oil absorption).
Tried this recipe?Let us know how it was!