Coconut Patti Samosas

Recipe by
Total Time:
35 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 250 g - flour
  • Flour to dust the chapattis
  • 1 tsp - salt
  • For the Paste:
  • 5 tbsp - flour
  • 250 ml - oil for deep frying
  • For the Filling:
  • 250 g - French beans
  • 250 g - carrots
  • 1 cup - coconut, grated
  • 1 - big onion
  • 10 - green chillies
  • 1 tsp - mustard seeds
  • 1/4 tsp - asafoetida powder
  • 2 tbsp - oil
  • Salt to taste

How to Make Coconut Patti Samosas

  • Make dough with 250 g flour, a tsp of salt and sufficient amount of water, as for chapattis.
  • Now make a paste with 5 tbsp flour and 6 tbsp oil.
  • Divide the dough into small portions
  • Take 1 portion and roll to the size of a puri.
  • Apply the flour paste well on the entire rolled out portion.
  • Take another portion of the dough and roll out once more like a puri.
  • Stick this rolled out portion on top of the first puri over which the paste has been applied.
  • Now roll out these cut portions together into a big chapatti.
  • Heat the tava slightly. Put the chapatti on it.
  • After a couple of seconds, flip the side.
  • Leave on the tava for a couple of seconds more and then remove.
  • Separate the 2 chapattis immediately so as to get 2 chappathis out of one
  • Cut the rounded sides so as to get a rectangular patti.
  • Cut each chapatti into halves or more depending on the size of the samosas you want.
  • Repeat the same with the remaining portions of dough.
  • Take each patti (strip).
  • Make a cone shape, fill it with 2 tbsp of the vegetable stuffing and seal the edge with a flour paste (made with little flour and some water).
  • Deep fry and serve.
  • For the Filling:
  • Chop the French beans, carrots, onions and green chillies very finely.
  • Heat oil in a heavy bottomed vessel and add the mustard seeds.
  • When the mustard seeds start to splutter, add asafoetida powder and green chillies.
  • Fry for a couple of sec and add the onion.
  • When the onion turns a little pink in colour, put in the vegetables.
  • Stir frequently till the vegetables are a little tender.
  • Add salt to taste.
  • Finally add the grated coconut and cook for a while.
  • Cool the mixture.