Authentic Indian Samosa Recipe- Gram Dal & Coconut Filling

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Samosa Recipe – Gram Dal & Coconut Filling

Introduction

Oh, samosas! Is there anything more comforting than a crispy, golden samosa with a flavorful filling? Seriously, these little triangles of goodness are a staple in Indian homes and street food stalls alike. I remember the first time I tried to make these – it was a bit of a disaster, honestly! But with a little practice (and a lot of taste-testing!), I’ve perfected my recipe. Today, I’m so excited to share my family’s version with you – a delicious samosa filled with a sweet and subtly spiced gram dal and coconut mixture. It’s a little different from the more common potato filling, but trust me, you’ll be hooked!

Why You’ll Love This Recipe

This samosa recipe isn’t just about a tasty snack; it’s about experiencing a little piece of Indian culinary tradition. Here’s why you’ll adore it:

• Unique Filling: The gram dal and coconut filling offers a delightful change from the usual potato-based samosas.
• Crispy Perfection: We’ll get those samosas beautifully golden and flaky every time.
• Homemade Goodness: There’s just something special about making things from scratch, isn’t there?
• Perfect for Any Occasion: From a cozy evening snack to festive celebrations, samosas are always a hit.

Ingredients

Here’s what you’ll need to create these delightful samosas:

• 0.5 cup All-purpose flour (120g)
• 1 tbsp Semolina / rava (10g)
• 2 tsp Ghee (10ml)
• 1 big pinch Cooking soda
• 0.5 tsp Sugar (2g)
• 1 pinch Salt
• 0.33 cup Water (80ml)
• 0.5 cup Sugar (100g)
• 0.5 cup Grated coconut (50g)
• 0.5 cup Gram dal / pottukadalai (100g)
• 3 nos Cardamom seeds

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Semolina/Rava: Adding a tablespoon of semolina (rava) to the dough gives the samosas a lovely, slightly grainy texture and extra crispness. Don’t skip it!
• Ghee is Key: Ghee, clarified butter, is traditional in Indian pastry making. It adds a richness and flakiness that oil just can’t replicate. It really elevates the dough.
• Gram Dal & Coconut Filling: This filling is a regional favorite, particularly in South India. It’s a lovely alternative to the more common potato filling, offering a sweet and nutty flavor.
• Fresh Cardamom: Please, please use fresh cardamom seeds! Grind them yourself for the most fragrant and flavorful filling. The difference is huge.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, sieve together the all-purpose flour and cooking soda. This ensures everything is nicely combined and light.
2. Add the semolina, sugar, salt, and ghee to the flour mixture. Use your fingertips to rub the ghee into the flour until it resembles breadcrumbs.
3. Gradually add water, a little at a time, and mix well to form a smooth dough.
4. Knead the dough thoroughly for about 5-7 minutes. It should be soft and pliable. Cover it with plastic wrap and let it rest for 30-60 minutes. This resting period is crucial for a flaky crust!
5. While the dough rests, let’s make the filling. Dry roast the grated coconut in a pan for about a minute, until it’s fragrant. Be careful not to burn it! Let it cool completely.
6. In a dry pan, lightly roast the gram dal until it’s golden brown and fragrant. Let it cool.
7. Grind the roasted gram dal, roasted coconut, and cardamom seeds into a coarse mixture. You don’t want a paste, just a slightly textured crumble.
8. Mix in the sugar to the gram dal and coconut mixture.
9. Now, divide the dough into small, equal-sized balls.
10. Roll each ball into a thick circle, about 4-5 inches in diameter (like a small puri).
11. Place about 2 teaspoons of the filling in the center of each circle.
12. Fold the circle in half to form a semi-circle, and seal the edges tightly with a little water.
13. Use a samosa cutter or the back of a fork to crimp the edges decoratively. This not only looks pretty but also helps seal the samosa.
14. Heat oil in a kadai or deep frying pan over medium heat.
15. Carefully deep fry the samosas in batches until they are golden brown and puffed up.
16. Drain the fried samosas on paper towels to remove excess oil.
17. Let them cool completely before storing.

Expert Tips

• Don’t Overcrowd the Pan: Frying too many samosas at once will lower the oil temperature and result in soggy samosas.
• Oil Temperature: Maintaining the right oil temperature is key. If it’s too hot, the samosas will burn on the outside before cooking through. If it’s too cold, they’ll absorb too much oil.
• Seal Tightly: Make sure the edges are sealed properly to prevent the filling from leaking out during frying.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with an equal amount of vegetable oil. It won’t have quite the same flavor, but it will still be delicious!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for pastry. You might need to adjust the amount of water slightly.
• Spice Level: My friend, Priya, loves to add a finely chopped green chili to the filling for a little kick. Feel free to experiment!
• Festival Adaptations: Samosas are a must-have during Diwali and Holi celebrations in my family. We often make a huge batch to share with friends and neighbors.

Serving Suggestions

Samosas are fantastic on their own, but they’re even better with a side of:

• Mint-Coriander Chutney
• Tamarind Chutney
• Sweet Yogurt Dip

Storage Instructions

Store cooled samosas in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to a month. Reheat in a preheated oven or air fryer to restore their crispness.

FAQs

• What is the best way to get the perfect crispy texture for samosas? Resting the dough is crucial! Also, make sure the oil is at the right temperature and don’t overcrowd the pan.
• Can I make the filling and dough ahead of time? If so, how should I store them? Absolutely! You can make the filling up to 2 days in advance and store it in an airtight container in the refrigerator. The dough can be made a day ahead and stored, covered, in the fridge as well.
• What type of oil is best for deep frying samosas? Vegetable oil, canola oil, or sunflower oil are all good choices. They have a high smoke point and neutral flavor.
• What is the difference between a samosa and a pakora? Samosas are typically filled pastries that are deep-fried, while pakoras are vegetable fritters coated in a spiced batter and deep-fried.
• Can I bake these samosas instead of frying them? You can! Brush the samosas with oil and bake at 180°C (350°F) for about 20-25 minutes, or until golden brown. They won’t be quite as crispy as fried samosas, but still delicious.