Coconut and Nutella Baked Samosaby Taruna DeepakCreated on May 30th

  • Coconut and Nutella Baked Samosa, How to make Coconut and Nutella Baked Samosa
Coconut and Nutella Baked Samosaby Taruna Deepak
  • Coconut and Nutella Baked Samosa (36 likes)

  • By Taruna Deepak|
    Created on May 30th
  • Prep Time40mins
  • Cook Time15mins
  • Serves6People

Video for key ingredients

  • How to make Ghee

  • Homemade Short Crust Pastry

Coconut and Nutella Baked Samosa


  • For pastry
  • 1 cup Flour
  • 1 tsp semolina
  • 1 1/2 tbsp ghee or oil
  • 1 1/2 cup scant water for making dough
  • Oil for brushing the samosa
  • Confectioners sugar for dusting
  • For Filling
  • 1 jar Nutella
  • 4 tbsp desiccated Coconut
  • 4 tbsp Hazelnuts (roughly chopped)
  • 4 tsp Almonds (roughly chopped)
  • 4 tsp Pistachio (roughly chopped)


  1. Mix the flours and add ghee. Mix together the flour with ghee till it becomes somewhat crumbly. Add water and make a stiff dough. Cover the dough with a cloth and keep aside for 20-30 minutes.
  2. Heat the oven at 220 degrees C. Divide the dough in 12 equal parts and make balls. Roll out each ball to four inches diameter and scoop a generous teaspoon of nutella in the center, sprinkle over some nuts and desiccated coconut.
  3. Bring the edges together and seal them in what ever shape you fancy. You can bring together the edges and pinch them to make a triangular shape or a squarish shape (like I did) or shape them into a d-shape like gujiya.
  4. Brush the samosas with a little oil and arrange them on a baking tray. Bake till the pastry turns golden brown. Remove from oven and cool them on a wire rack. Dust with confectioners sugar and drizzle with some more nutella. Enjoy!!
My Tip: For some indulgence, serve the samosa with some whipped cream or ice cream. YUM! Yields: a dozen

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