Sweet Flaky Samoosas

Diwali starts on the 13th day of the dark fortnight of the month Asho (in October or November).

It lasts ± 3 days and culminates in the day of Diwali itself., followed by the New Year. About a week before Diwali, homes and business premises are spring cleaned and redecorated. In the entrance and courtyards the womenfolk trace elaborate designs using chalks and coloured flour, often using the aarti lamp as a focal point. Sthia or Rangoli in every home at the entrance, clay lamps are lit. On the 13th day of Asho, Luxmi pooja is done to honor the Goddess of Fortune and Wealth. Her image and coins are washed with milk and worshiped. Then on the 15th day, Diwali is celebrated. The past is usually tidied and a fresh start is made. It is also time to forgive as the next day heralds New Year.

Diwali and New Year are celebrated with a variety of sweetmeats and ‘’Satvic foods’. No flesh of any sort should be used.


Sweet Flaky Samoosas
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  1. 500 ml desiccated coconut
  2. 150 ml sugar
  3. 120 ml milk
  4. 125 ml semolina
  5. 10 ml cardamom, ground (elatchie)
  6. 40 ml almonds, ground
  7. 40 ml almonds and pistachios, finely slivered
  8. Dough
  9. 4 x 250ml cake flour
  10. 150 ml ghee, melted
  11. 200 ml milk
  12. ghee/oil for deep-frying
  13. Paste
  14. 120 ml ghee
  15. 120 ml cake flour
  16. cornflour for sprinkling
  1. Filling
  2. In a saucepan, heat coconut, sugar and milk, stir on a low heat, cook for 8-10 minutes. Remove from heat.
  3. In a separate saucepan add ghee and lightly sauté semolina for 2-3 minutes. Remove from heat, add spices and nuts. Add to coconut mixture and cool.
  4. Dough
  5. Place flour and ghee in a food processor and pulse. Slowly add milk and make a soft dough.
  6. Pulse for 1-2 minutes to improve the texture and to knead well.
  7. Paste
  8. Mix ghee and cake flour together and bring to the boil, stirring continuously. Remove from heat, plunge saucepan into cold water to cool rapidly.
  9. To make sweet flaky samoosas
  10. Divide dough into 8-10 even portions. On a lightly floured board roll dough as thinly as possible, ± 25-30 cm square.
  11. Apply cooled paste with a pastry brush to rolled out sheet of dough. Lightly dust with cornflour.
  12. Place second sheet of rolled pastry on top of first and also apply paste and cornflour.
  13. Continue in this way until all pastry is used.
  14. Press edges to match and lightly roll to remove any air bubbles. Cut in half. Smear one cut half with paste. Place two cut halves on top of each other. Now slice into 3-5 cm pieces.
  15. Lightly roll pieces into 4 cm squares. Refrigerate for 30 minutes.
  16. Remove from refrigerator and lightly roll again into 8-10 cm squares.
  17. Evenly distribute cool filling between squares.
  18. Bring corners over to overlap like a triangle (so filling dos not fall out when frying).
  19. Apply lightly beaten egg white to seal edges.
  20. In a deep saucepan heat ghee/oil. Place one to two flaky samoosas on a slotted spoon and lower into heated oil. Fry on a low heat, gently pouring oil over samoosas for the layer to flake separate. Fry until crisp and a pale cream colour.
  21. Drain on a wire rack.
  22. Once samoosas are fried, line a large tray with thick newspaper, place a tea-towel or absorbent paper over newspaper, place cooled samoosas on this, cover and leave for a day or two for excess oil to drain. Store in an airtight container.
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Vanilla and Chocolate Barfi

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Chick peas with barbecued tomato and brinjal Recipe


Also known as garbanzo beans, chick Peas are an excellent source of protein.  Chickpeas are also high in dietary fiber, that reduces cholesterol.

This is one of my favourite chickpea recipes.

Chick peas with barbecued tomato and brinjal Recipe
Prep time:
Cook time:
Total time:
Serves: 4
  • 20 small baby tomatoes -halved
  • 8 small brinjals/aubergines – cut into pieces
  • 1 tin chick peas drained
  • 5 ml red chilli
  • 10 ml green chilli
  • 5 ml garlic
  • 5 ml ginger
  • 5 ml tumeric
  • 7 m Salt
  • 2 large tomatoes liquidised.
  • 125 ml warm water
  • Cumin and coriander seeds Freshly roasted and ground.
  • Fresh coriander chopped
  • 20 ml oil
  • 1 dry red chilli
  • 5ml cumin, mustard seeds
  • 8 to 10 curry leaves
  1. Heat a frying pan
  2. Add a dash of oil, heat add tomatoes cut side down and allow to “burn”
  3. Remove the tomato from the pan
  4. In the same pan “score” brinjals
  5. Remove and keep aside
  6. In same pan add a dash oil heat, add tempering spices. As soon as they sizzle add chick peas and the spices. Stir and cover the pan
  7. Cook for 2 minutes.
  8. Cook until chick peas are soft
  9. Turn off heat add tomatoes and brinjals
  10. Garnish with freshly ground coriander and cumin seeds
  11. And freshly chopped coriander


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