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| Meethay Samosay |
Chef: Shireen Anwer
Ingredients
- Flour 250 gm or 2 cups heaped
- Ghee ½ cup
- Salt pinch
- Luke warm water to knead
- Ghee to deep fry
- Ingredients for Filling
- Almonds grinded ½ cup
- Pistachio grinded ½ cup
- Fresh grated coconut 2 cups
- Poppy seeds 2 tbsp
- Sugar 1 cup
- Semolina 4 tbsp
- Milk ½ cup
- Green cardamom powder ½ tsp
Method for filling
Dry roast semolina, poppy seeds, mixed with coconut, almonds, and pistachio, sugar, milk, green cardamom, leave it on dum for 10 minutes, cool and use.
Method for samosay
Sieve flour and salt, rub in ghee, mix slightly, slowly knead with Luke warm water into a smooth dough, cover and leave to rest for 30 minutes, make into small balls, roll into small puri, fill with filling, fold into a D shape, pinch the edges well, deep fry light golden.
