• 2 large very ripe bananas, mashed
• 60 g desiccated coconut
• 2 tsp. freshly ground cardamom seeds
• 1 1/2 tbsp. crumbled jaggery or muscovado sugar
• 20 filo pastry sheets that are 2/5 inches wide
• Vegetable oil to seal the samosas
• For drizzle and decoration:
• 10 pieces of dark chocolate
• 1 tsp. salted butter
• 1 tsp of Chai tea, ground in a mortar and pestle
• Icing sugar to dust

To make the samosa filling combine the mashed bananas with the coconut, ground cardamom, jaggery or sugar and cover.

Pre-heat oven to 200° C. Place two filo pastry sheets on top of each other and place 1 heaped tsp. of the banana mixture at one corner of the sheets and fold into a triangle, covering the banana mixture.

Oil the filo surface as you keep folding until the end of the pastry.

Stick the loose corners with a little oil. Make all the triangles and then place on a baking sheet, brush with oil and bake in oven for 3-4 minutes or until light brown.

To make the Chai chocolate drizzle, place the chocolate in a glass bowl over a pan of boiling water (on the stove and water should not touch the glass bowl) and melt the chocolate.

Add the salted butter and stir in until everything is evenly melted. Stir in the crushed Chai tea leaves.

To serve, dust icing sugar on the samosas and lightly drizzle them with the Chai chocolate drizzle.

by Pak101.com (few years ago!) / 1124 views