Coconut samosas

1. 1

   Put the flour, 200ml/7fl oz water and a pinch of salt in a large bowl and mix together to form a dough. Knead it for 1-2 minutes. Flour a work surface and roll out the dough until it is very thin. Cut out circles using a 6cm/2½in round cutter.

2. 2

   Put the coconut, clarified butter, fennel and a pinch of salt in a large pan. Bring to a simmer, then cook for 4-5 minutes, or until it’s completely dry. Set aside to cool.

3. 3

   Divide the filling between the dough circles. Fold the dough over the filling to enclose it, pinching the edges to seal. Roll and fold the edges.

4. 4

   Heat the oil in a heavy-bottomed frying pan or deep-fat fryer until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

5. 5

   Fry the samosas in batches for 4-5 minutes, or until they turn golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve.

1 serving ≈ 43 g

Nutrition values are estimates. - means data is unavailable.