Ingredients with Measurements:
- 1 cup shredded coconut
- 1/2 cup sugar
- 1/4 cup chopped cashews
- 1/4 cup raisins
- 1/2 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup water
- 12 samosa wrappers
- 1/4 cup melted butter
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded coconut, sugar, chopped cashews, raisins, ground cardamom, ground cinnamon, ground nutmeg, and salt.
3. Add the water to the mixture and stir until well combined.
4. Take a samosa wrapper and place it on a clean surface. Brush the edges of the wrapper with melted butter.
5. Spoon a tablespoon of the coconut mixture onto the center of the wrapper.
6. Fold the wrapper in half to form a triangle, pressing the edges together to seal.
7. Place the samosa on a baking sheet and repeat the process with the remaining wrappers and filling.
8. Brush the tops of the samosas with melted butter.
9. Bake the samosas in the preheated oven for 15-20 minutes, or until golden brown.
10. Remove the samosas from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 samosas
Nutritional information:
Calories: 170
Fat: 9g
Carbohydrates: 22g
Protein: 2g
Sodium: 95mg
Sugar: 12g
Substitutions for ingredients:
- Instead of cashews, you can use almonds or pistachios.
- Instead of raisins, you can use chopped dates or dried cranberries.
- If you don't have samosa wrappers, you can use phyllo dough or puff pastry.
Variations:
- You can add a teaspoon of ground ginger to the filling for a spicy kick.
- You can use brown sugar instead of white sugar for a richer flavor.
- You can add a tablespoon of rose water to the filling for a floral aroma.
Tips and tricks:
- Make sure to seal the edges of the samosas well, so the filling doesn't leak out during baking.
- Brushing the samosas with melted butter before baking will give them a crispy texture.
- You can serve the samosas with a side of chutney or yogurt sauce.
Storage instructions:
- You can store the samosas in an airtight container in the refrigerator for up to 3 days.
- To freeze the samosas, place them on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container and store for up to 2 months.
Reheating instructions:
- To reheat the samosas, preheat the oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the samosas on a platter and garnish with chopped cilantro or mint leaves.
- Serve the samosas in individual paper cones for a fun presentation.
Garnishes:
- Chopped cilantro or mint leaves
- Yogurt sauce
- Chutney
Pairings:
- Masala chai
- Mango lassi
- Indian spiced tea
Suggested side dishes:
- Cucumber raita
- Vegetable biryani
- Aloo gobi
Troubleshooting advice:
- If the samosas are not crispy enough, brush them with more melted butter before baking.
- If the filling is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the samosas are leaking during baking, make sure to seal the edges well and don't overfill them.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the samosas in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Samosas are a popular snack in India, Pakistan, and other parts of South Asia.
- They are believed to have originated in the Middle East and were brought to India by traders.
- Samosas can be filled with a variety of savory or sweet fillings, depending on the region.
Flavor profiles:
- The coconut samosas have a sweet and nutty flavor, with hints of cardamom and cinnamon.
Serving suggestions:
- Serve the coconut samosas as a snack or dessert.
- They are perfect for parties or as a tea-time treat.
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Region: Indian