Sweet Coconut Nutella Samosa

Yield: Sweet Coconut Nutella Samosa


For coconutstuffing

  • 1/2 cup  fresh grated coconut
  • 1/2 tsp poppy seeds
  • 1/4 cup powdered jaggery
  • 1/4 tsp freshly ground cardamom  
  • 1/2 tsp ghee

For samosa sheets

  • 5-6 Spring Roll Sheets or Samosa Pastry Sheets
  • 1 tsp maida (all purpose flour)
  • 4 tsp water


For stuffing

  • Heat ghee in a pan and add the poppy seeds. After 10-15 seconds add the grated coconut with jaggery
  • The jaggery will begin to melt; keep stirring and cook for few minutes till the moisture from jaggery evaporates; don’t overcook as the mixture will become hard
  • Turn off the gas and allow to cool

For coconut samosa

  • Divide the spring roll sheets into two parts and get two thin strips (or use samosa sheets)
  • Place the stuffing on the top right corner and fold it
  • Seal the end with the slurry mixture made using the maida and water
  • Bake the samosas at a pre-heated oven at 180 degree for 7-8 minutes; check it and flip it on the other side; repeat for 6-7 minutes
  • Check if the colour is golden brown or else keep it for 1-2 minutes more if required
  • Allow to cool a bit.

For serving

  • Drizzle over it the Nutella in good quantity and serve

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