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for the samosa pastry: 2 cups maida, 2 tablespoons butter, water, as needed
for the coconut filling: 1/2 cup desiccated coconut, 1/2 cup white sugar, oil for frying, 2 tbsp ghee
Begin with making the pastry. In a bowl, add the butter and use your fingertips to mix the butter into the flour, until it resembles breadcrumbs.
Add water, a few tbsp at a time. Use your hands to knead the dough until it forms a firm dough. Be very careful not to add too much water, as if the dough becomes too wet it will be too difficult to work with.
Allow the dough to rest, while you make the coconut and sugar filling. Heat ghee in a kadai and add the coconut and sugar, then cook for 4–5 minutes, or until it’s completely dry. Set aside to cool.
Take small balls out of the dough and begin to roll them out into circles, much like making a small chapatti. Cut the circles into 4 quarters.
Working with each quarter, shape and fill the samosas until you have finished all the dough.
Heat oil in a deep wok or pan on medium heat. Fry the samosas on medium heat, turning throughout the fry time. Serve immediately.