Samosas have been around for centuries, in many forms, and probably travelled to India along ancient trade routes from Central Asia, making it as far west as Egypt and Zanzibar, and eastwards to China. While we usually think of them as savoury snacks, in India sweet samosas are common enough too, especially for celebrating festivals such as Holi and Diwali.
These delightful samosas are baked, but they can also be lightly fried in vegetable oil.
To make the samosa filling, mash the bananas in a bowl, add the coconut, cardamom and palm sugar and mix together well.
Place two filo pastry sheets on top of each other, covering the remaining filo sheets with a tea towel to stop them drying out. Place 1 heaped teaspoon of the banana mixture at one corner and fold the pastry into a triangle, covering the filling. Brush the melted butter on the pastry surface as you keep folding, until you reach the end of the pastry. Stick the loose corners together with a little more melted butter.
Repeat with the remaining filling and pastry, to make 10 triangles, placing them on a baking tray lined with baking paper. Brush the samosas with more melted butter and
To make the chai chocolate drizzle, melt the chocolate in a heatproof glass bowl over a saucepan of simmering water, ensuring the base of the bowl isn’t sitting in the water. Stir in the butter until everything is evenly melted, then stir in the ground tea leaves.
To serve, dust the samosas with icing sugar and lightly drizzle with the chai chocolate drizzle. The samosas are best served warm.
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