2 cups chapatti flour
1 cup all-purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp sunflower oil
For the halwa filling:
1 cup semolina
3 cups milk
3 tbsp milk powder
A pinch of saffron
¼ tsp cardamom powder
You will also need:
¼ cup all-purpose flour mixed with enough water to make a ‘glue’ paste
Sunflower oil for frying
1. Place both flours, sugar, salt and sunflower oil in a bowl. Combine with enough warm water to make a soft dough.
2. Coat the dough ball with a little sunflower oil and cover the bowl with clingfilm. Set aside for at least 20 minutes.
3. In the meantime, make the filling. It’s best to have everything you need to hand as the process is pretty quick once you get going. Combine the milk with the milk powder, saffron and cardamom powder in a bowl and set aside.
4. Melt the butter in a pan set over a medium-high heat.
5. Add the semolina, and stir continuously for about 30 seconds until it has absorbed the butter.
6. Add the sugar and stir again until thoroughly combined.
7. Add the milk mixture and stir again until combined.
8. Cover the pan and reduce the heat to low. Cook for about 15 minutes until all the liquid is absorbed, stirring every five minutes to prevent the mixture sticking at the bottom. Remove from the heat and set aside.
9. Split the dough into 18 small balls. Roll each ball into a small circle, about 2mm thick.
10. Set a frying pan or traditional Indian tawa over a high heat.
11. Place a dough circle on the hot pan and cook briefly on each side, just until the flour is visible on the surface. Remove and repeat with the remaining circles.
12. Cut the dough circles in half so you have 36 semi circles.
13. Take the straight edge of each semi-circle and spread with a line of flour glue, using your finger. Fold the straight edges in half to create a triangle shape and press to seal. Leave the curved side open for the filling. Repeat with the remaining semi circles.
14. Fill each of the triangles with a tablespoon of the halwa mixture.
15. Using the flour glue, spread the curved edge with your finger and press to seal and encase the filling. Repeat until you have 36 samosas.
16. Heat the sunflower oil in a large frying pan. Fry the samosas until golden. Drain on paper towels and allow to cool before serving.