Grab this Samosa for a snack or serve it as an elegant end to a meal.
1 cup flour
1½ tsp semolina
1½ tbsp ghee or oil
¼ cup scant water for making dough
Oil for brushing the samosa
Confectioners sugar for dusting
1 jar Nutella
4 tbsp desiccated Coconut
4 tbsp Hazelnuts (roughly chopped)
4 tsp Almonds (roughly chopped)
4 tsp Pistachio (roughly chopped)
Mix the flours and add ghee. Mix together the flour with ghee till it becomes somewhat crumbly. Add water and make a stiff dough. Cover the dough with a cloth and keep aside for 20-30 minutes.
Heat the oven at 220 degrees C. Divide the dough in 12 equal parts and make balls. Roll out each ball to four inches diameter and scoop a generous teaspoon of nutella in the center, sprinkle over some nuts & desiccated coconut. Bring the edges together and seal them in what ever shape you fancy. You can bring together the edges and pinch them to make a triangular shape or a squarish shape (like I did) or shape them into a d-shape like gujiya.
Brush the samosas with a little oil and arrange them on a baking tray. Bake till the pastry turns golden brown. Remove from oven and cool them on a wire rack. Dust with confectioners sugar and drizzle with some more nutella. Enjoy!!
Note: Serve them hot or at room temperature.
Note: The samosa can be served with some whipped cream or ice cream.
Yield: a dozen
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