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{Ramadan Special} - Guest Post: Mitto Samosa from Shazia Wahid of Cutchi Kitchen

Tuesday, July 8, 2014 10:21

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Our today’s guest is a new mom….though being busy handling her new bundle of joy….Shazia took out time to send across these delectable samosa’s….Samosa’s play very vital role in Iftaar menu during Ramadan….but these samosa’s from Shazia are quite interesting and unique….Shazia belongs to Cutchi Memon community…her blog Cutchi Kitchen is loaded with delectable traditional and contemporary cuisine from her community…..Thank you Shazia for coming up with these sweet samosa’s…..

Ramadan Mubarak!!! And the blessed month is upon us yet again – a month full of fasting and feasting…with family and friends… A big thank you to Lubna for organising Joy From Fasting To Feasting – Global Ramadan Event…and inviting me to be part of it.

Fasting though not obligatory for children who haven’t hit adolescence - it is recommended to encourage children to begin fasting at a young age. Children learn by example so more often than not themselves take the initiative to want to fast. I was about six when I insisted I want to fast too and on my first fast or ‘roza’ it was a celebration at home my dad buying me a present and my Ummi making all of my favourite foods for Iftaar..the sweet childhood memories.

Samosas are a permanent fixture on our Iftaar tables and I don’t remember a day when we don’t have them to break our fast..The samosa my sister and I would always ask for were these Sweet Samosa – perfect crunchy samosas filled with a sweet coconut filling – this one still remains a family favourite…even after growing up. For this event I bring a childhood favourite – Sweet Samosas or Mitto Samosas as we call them in Cutchi…

Sweet Samosas or Mitto Samosa

Preparation Time: 5 minutes + Cooking Time: 20 minutes

Makes 12

INGREDIENTS:

12 Samosa Leaves
Flour and water paste for sticking the samosas
1 cup desiccated Coconut
2 tbsp. sliced Almonds
1 tbsp. Raisins
3 Cardamoms
4 tbsp. Sugar
Oil for deep frying

PREPARATION:

In a frying pan, dry roast the desiccated coconut with the sliced almonds and raisins till lightly toasted. Add the pounded cardamom pods and sugar. Be careful while roasting now – as the sugar will begin to caramelize which cause the mixture to burn.
Cool the mixture completely before filling them in samosa leaves. Seal them with the flour and water mixture.
Fry in hot oil till golden brown.

TIPS & TRICKS:

Be careful to continue roasting the filling especially after adding sugar as it caramelizes easily and can burn.
Make sure there are no holes in the samosa or it will absorb a lot of oil.

You can find Shazia @ Blog|Facebook|Twitter.

NOTE: You can find updated list of entries till date @ Joy From Fasting To Feasting – VII.

Source: http://www.kitchenflavours.net/2014/07/ramadan-special-guest-post-mitto-samosa_8.html

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