Coconut Roti, Coconut filling samosa/thengai poorana samosa

Tags

baked coconut samosa, Coconut, Coconut Dessert, coconut filled samosa, Coconut filling samosa, coconut gujia, Coconut jaggery dessert, coconut roti, Jaggery, samosa, sweet flat bread, sweet roti, thengai poorana samosa

My madness with coconut and jaggery continues 😀 I wanted to make boli/bopatulu/holige with coconut filling and finally ended up with this, yes but the taste was too good. Being a sweet tooth I have to manage my sugar cravings and I am trying it with Jaggery 🙂 Mostly these boli/bopatulu/holige are made with lentil filling, but in Tamil Nadu we also prepare with coconut. I am not sure about other states. This used to be a favorite snack in my childhood days. They also make poorana samosa with this, which is another best snack. But at my home we had never prepared this.  I thought I should give it a try for boli. Bad luck I couldn’t roll the flour with stuffing as I made the stuffing a little watery 😦 After sometime I lost patience and mixed the stuffing with flour 😉 and finally got a good roti…. In the mean time I just tried 3 coconut stuffing samosa and baked it. This came out awesome 😀

Ingredients:

Coconut : Freshly grated 1 cup

Jaggery : 1/4 cup grated or powdered

Poppy Seeds/khus khus : 1 tablespoon

Whole Wheat Flour : 1 1/2 cups

Turmeric powder : 1/4 teaspoon

Salt : 1/2 teaspoon

Water : as required for dough

Oil : to drizzle over the roti

Method for poorana samosa:

Combine wheat flour, salt, turmeric powder, water and make a fine dough. Rest for 15 mins.

Combine fresh grated coconut, poppy seeds and jaggery. The mistake I did was added more Jaggery and it became very watery. Just make sure that they stick well and do not become too soggy.

Divide the dough to a small ball. With roller pin make round breads/roti. It should be a bit thick.

Once done put a small portion of coconut, poppy seeds and jaggery mix in the center of the roti. fold it to make a samosa rather this is something like Gujia and wrap it.

Preheat oven to 400F. Bake it for 20 mins. This turned out to be crispy and tasty. This has to be served the same day or next day, otherwise it turns a little hard.

Method for Coconut Roti:

In the above mentioned dough, I mixed the coconut, jaggery and poppy seed mix. It looked a bit watery, so added a bit more flour and mixed well.

Just like how we usually roll for roti/pizza,prepared the roti’s.

In a griddle, place the roti and just drizzle a bit of oil over it. Change sides and drizzle some more oil. Cook it for 4 to 5 mins.

Make sure the wheat flour gets cooked well. I stored this in refrigerator and it stayed very good for 10 days. If you feel very dry when you take out from refrigerator, just heat it in a griddle or microwave for 30 secs.

The poorana samosa was a perfect tea time snack and roti I had it for breakfast hehehe

 

 

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