Udupi samosa
Coconut and onion samosas
Cocktail samosas with a South Indian coconut and onion filling. Makes 20–30
Small samosas with a South Indian twist: the filling is sautéed onion with fresh coconut, coriander and green chilli, tempered with mustard seeds, urad dal and curry leaves. Serve hot with red, green and tamarind chutneys.
- Total time
- 75 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the samosa pastry
- 3 ½ oz plain flour¾ cup; ½ recipe samosa chapati
- ½ tbsp lemon juice
- ¾ tsp salt
- ¼ cup ice-cold waterabout
- 1 tbsp oilfor layering
- 2 tbsp plain flourfor dusting
For tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 12 curry leaves10–15
For the filling
- 9 oz onionsfinely chopped
- 2 ⅞ oz fresh coconut1 cup, grated
- ⅔ oz fresh coriander1 cup, chopped
- 4 green chillies4–5, finely chopped
- ¾ tsp saltor to taste
- 2 tsp lemon juiceor to taste
- 2 tbsp plain flourmixed with 2 tbsp water, to seal
- oilfor deep frying
- red, green and tamarind chutneys (optional)to serve
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/12 doneStep 1: Heat 1 tbsp oil, add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp husked black gram lentils (urad dal) and 12 curry leaves and fry until the seeds splutter and the dal turns golden.
Step 2: Add 9 oz onions and sauté for 5–6 minutes, until tender.
6 minStep 3: Add 2 ⅞ oz fresh coconut, ⅔ oz fresh coriander, 4 green chillies, ¾ tsp salt and 2 tsp lemon juice, mix well and leave to cool.
Step 4: Mix 3 ½ oz plain flour, ½ tbsp lemon juice and ¾ tsp salt, then bind into a firm dough with ¼ cup ice-cold water, adding it a little at a time. Divide into 8 equal portions (an even number: they are rolled in pairs).
Step 5: Roll two portions into small rounds. Brush the top of each with a little 1 tbsp oil, dust with 2 tbsp plain flour, and place one on the other, oiled sides facing.
Step 6: Gently roll the pair out into a thin round about 15 cm across. Repeat with the rest of the dough.
Step 7: Roast each double round on a griddle over a very low heat for about 30 seconds a side, just until it firms up without browning. Peel the two layers apart while warm and keep them wrapped in a cloth so they stay soft.
6 minStep 8: Cut each round into 4 strips or triangles.
Step 9: Take one piece of pastry and fold it into a cone, overlapping the edges and sealing them with a dab of 2 tbsp plain flour.
Step 10: Fill the cone tightly with filling, then brush the open edge with paste and fold it over to seal it completely, so no oil gets in while frying.
Step 11: Heat oil over a medium heat (350°F) and deep fry the samosas in batches for 4–5 minutes, until golden and crisp. Drain on kitchen paper.
15 minStep 12: Serve hot with red, green and tamarind chutneys.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does udupi samosa take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of lemon juice?
- Lime juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Perfect for:Tea-time