Flattened rice and coconut samosa with pineapple mint chutney
|Soaked poha||1 Cup (16 tbs), soaked for 20-25 min (Thick Poha, Flattened Rice)|
|Red onion||1⁄2 , chopped|
|Unsweetened shredded coconut||1⁄2 Cup (8 tbs) (You Can Use Sweetened Coconut Too, But In That Case No Need To Add Extra Sugar)|
|Diced cashews||1⁄4 Cup (4 tbs)|
|Finely chopped green chilies||3|
|Finely chopped cilantro||1 Tablespoon|
|Maida||2 Cup (32 tbs)|
|Warm oil||2 Teaspoon|
|Warm water||1 Cup (16 tbs) (If Required To Knead)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Crushed pineapple||1 Can (10 oz)|
|Fresh mint leaves||8 , chopped|
|Red chili flakes||1 Pinch|
Mix well all the ingredients for the stuffing and keep aside.
For dough preparation:
Mix the flour, salt, oil and water. Mix well and prepare like chapatti dough.
Knead the dough for 10 minutes or until it is smooth. Cover it and set aside for 45 minutes.
Take the dough and divide into equal size balls.
Take one by one and roll it into flat round shape with 5 inch diameter.
Cut it into half. Make one half into a cone shape by sticking together with a little water.
Fill the cone with 3 tbsp of above coconut and puffed rice stuffing. Stick the top of the cone together with little water.
Repeat the same.
Take a kadai and heat with oil. Carefully put samosas one by one in kadai. Fry on medium flame until they change into golden brown color.
Then turn the other side and repeat the same. Drain excess oil and serve with Pineapple mint chutney. Samosas tastes very good with this chutney.
Pineapple mint chutney: Mix all the ingredients and enjoy samosas.