Authentic Coconut Almond Samosa Recipe – Crispy & Sweet

Last Updated on 3 months by Neha Deshmukh

Authentic Coconut Almond Samosa Recipe – Crispy & Sweet

Hey everyone! If you’re anything like me, you absolutely love a good samosa. But have you ever tried a sweet one? This Coconut Almond Samosa is a delightful twist on the classic, and honestly, it’s become a bit of a family favorite. I first made these for Diwali a few years ago, and they were gone in minutes! They’re wonderfully crispy, packed with a sweet, nutty filling, and just… comforting. Let’s get into it!

Why You’ll Love This Recipe

These aren’t your everyday potato-filled samosas. We’re talking flaky pastry embracing a warmly spiced coconut and almond mixture. It’s a beautiful balance of textures and flavors – the crunch of the almonds, the sweetness of the coconut, and that hint of cardamom. Plus, they’re surprisingly easy to make, even if working with samosa leaves seems a little daunting at first. Trust me, you’ll get the hang of it!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 12 samosa leaves
• 1 cup desiccated coconut
• 2 tbsp sliced almonds
• 1 tbsp raisins
• 3 cardamom pods
• 4 tbsp sugar
• As needed flour and water paste
• As needed oil for frying

Ingredient Notes

Let’s talk ingredients for a sec, because a few things make this recipe special.

• Desiccated Coconut: This is the star! I prefer using finely desiccated coconut for a smoother filling, but you can use medium if that’s what you have. About 100g of desiccated coconut is perfect.
• Cardamom: Oh, cardamom! It adds such a lovely fragrance. I always use green cardamom pods, lightly crushed to release their aroma. Don’t skimp on this – it really makes the filling sing!
• Samosa Leaves: Now, these can be a little tricky to find depending on where you are. They’re often available at Indian grocery stores, sometimes labeled as ‘patrani ke patte’. You might find different regional variations in the leaf type – some are thicker, some are more delicate. Don’t worry too much about the exact type, just make sure they’re pliable enough to fold.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Toast the Goodness: In a pan, dry roast the desiccated coconut, almonds, and raisins over medium heat. Keep stirring! You want them lightly toasted and fragrant – about 5-7 minutes. Be careful not to burn them.
2. Spice it Up: Add the crushed cardamom pods and sugar to the pan. Now, this is where you need to pay attention. Stir continuously as the sugar melts and caramelizes. You don’t want it to burn, so low and slow is the way to go.
3. Cool Down: Once everything is nicely combined and the sugar has melted, remove the pan from the heat and let the filling cool completely. This is important – warm filling will make the samosas soggy.
4. Fill ‘Em Up: Now for the fun part! Take a samosa leaf and place a spoonful of the cooled filling inside. Fold and seal the edges with a little flour-water paste. It takes a little practice, but you’ll get the hang of it.
5. Fry to Perfection: Heat oil in a deep frying pan over medium heat. Carefully drop the filled samosas into the hot oil and fry until they’re golden brown and crispy – about 2-3 minutes per side.
6. Drain & Enjoy: Remove the samosas from the oil and drain them on paper towels. Serve warm and watch them disappear!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Make the flour-water paste the right consistency. It should be like a thin glue – not too runny, not too thick.
• If the samosa leaves are tearing, gently brush them with a little oil before filling.

Variations

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

• Vegan Adaptation: Simply use a neutral oil like sunflower or canola for frying instead of ghee.
• Gluten-Free Adaptation: Make sure your samosa leaves are gluten-free! Some brands add wheat flour.
• Spice Level: If you like a little more warmth, add a pinch of nutmeg or a tiny bit of cinnamon to the filling.
• Festival Adaptations: These are perfect for Diwali or Holi. My aunt always makes a huge batch for both!

Serving Suggestions

These Coconut Almond Samosas are delicious on their own with a cup of chai. You can also serve them with a scoop of vanilla ice cream for a truly decadent treat. They’re also lovely with a sprinkle of powdered sugar.

Storage Instructions

Leftover samosas can be stored in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, though! You can also freeze them for longer storage – just make sure they’re completely cooled before freezing.

FAQs

Let’s answer some common questions:

• What are samosa leaves and where can I find them? Samosa leaves (patrani ke patte) are used to wrap the filling. You can find them at Indian grocery stores.
• Can I use whole almonds instead of sliced? Yes, you can! Just chop them finely before adding them to the filling.
• How do I make flour-water paste for sealing the samosas? Mix 1-2 tablespoons of flour with enough water to create a smooth, glue-like paste.
• Can these be air-fried instead of deep-fried? You can try! Brush the samosas with a little oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
• How long does the filling keep before it needs to be used? The filling can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy making these delightful Coconut Almond Samosas! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!