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Naryal samosas/puries

Recipe by rabz of Dhaka, BD

When I go back home for holidays my relatives know this is one thing they will feed me for sure.

Ingredients vegetarian 6 servings

    For the dough: Plz refer to my basic dough.
    For filling:
    • 2 tbsp ghee
    • 1 1/2 c fresh or dry coconut (fresh for better result)
    • 1 cup ghor
    • few chopped almond or pista (opt)
    • Oil for frying


    1. In a non stick pan heat ghee & fry the coconut over medium heat until  it starts to change colour.
    2. Add ghor & fry even more stirring every now & the, the ghor will bring out water.
    3. Dry the naryal (coconut) but make sure you get a sticky texture (like halwa) at the end & it is brown in colour.
    4. Remove from heat & allow to cool. Mix in the Almond or pista if desired.
    5. Divide the dough into small balls & roll out each ball into a circle.
    6. Fill with 1 tsp naryal halwa, fold into half circle. stick the sides with some water & fold the sides to make a design.
    7. Put them on a tray & cover with a damp cloth.
    8. Do this until you finish with the complete amount.
    9. Heat the oil & fry 6-7 at a time until golden.
    10. Serve hot or cold with Nawabi zafrani kheer if desired.   



    This recipe was excellent. Thank you for making my in-laws happy.