Name: Mewala ( Traditional Sindhi Bhatia DRY Fruit Samosa) recipe by Nita Bhatia at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Maida 11/2 cup; Ghee 2 tablespoon; Water for binding the dough; Ghee for frying; For stuffing; Badam 1 small cup; Pistachios 1 small cup; Dried Coconut 1 small piece; Kharek 2; Khus khus 2 teaspoon; Munnaka 1 tablespoon; Kismis 1 tablespoon; Cardamon powder 1 teaspoon; Powdered sugar 1 small cup; Poori made from dough 1 small poori; Approximately 2 teaspoon milk

Ingredients Serving: 4

Maida 11/2 cup
Ghee 2 tablespoon
Water for binding the dough
Ghee for frying
For stuffing
Badam 1 small cup
Pistachios 1 small cup
Dried Coconut 1 small piece
Kharek 2
Khus khus 2 teaspoon
Munnaka 1 tablespoon
Kismis 1 tablespoon
Cardamon powder 1 teaspoon
Powdered sugar 1 small cup
Poori made from dough 1 small poori
Approximately 2 teaspoon milk

Instructions

For the dough:
In a bowl mix maida and ghee.Add water to make a semi soft dough.
For Stuffing:
In a mixer jar mix Badam, Pistachios, dried coconut, kharek.Grind the mixture to crumbly paste.Dont over grind it but take care the nuts are grinded properly.
Transfer this mixture in a bowl.
Add khus khus, munnaka, kishmish, powdered sugar in it.
Fry small puri from ready dough.cool it n crush it with hand and add in the mixture for binding the stuffing.
Add little milk for binding.
Add powdered cardamon
Mix well and keep aside.
Now make equal small balls from the dough and roll round discs like poori from the balls.
Cut into two ( semi circle)with a knife. Seal the two ends and turn in conical shape.Fill the dry fruits stuffing in the cone 1or 2 teaspoon in the cone and seal the edges.
Fry the Mewalas till crisp and golden brown in colour.
When done transfer in a serving plate and enjoy with savoury item on festivals or lunch or dinner.

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