I grew up having my grandmother’s samosas.
They were never sweet, always savoury, and like any proud grandmother she would make her own pastry. You can think of this recipe as a sweet samosa stuffed with chocolate and layered with pistachios. There is nothing wrong with using
shop-bought pastry; this recipe calls for filo, and the paper-thin sheets turn beautifully crispy in the oven. Making the parcels is a little tricky at first, but once you get the hang of it, it’s a breeze.
Makes 12 parcels
Prep time: 15 minutes
Cook time: 12–15 minutes
Ingredients
Sweet tahini dip
Method
PS: My Secret Tahini is sesame seed paste and can be found in most supermarkets. If it’s not available, or for a change, you can use peanut butter instead. Just add less golden syrup and enough milk to make it thick and creamy.
Secrets From My Indian Family Kitchen by Anjali Pathak is published by Hachette Australia. Hardback RRP $39.99, Ebook $19.99