All time favorite savory dry samosa can be stored for the nite.
- In a mixing bowl, add desiccated coconut, chopped coriander leaves, coriander powder, cumin powder, poppy seeds, chaat masala, chili powder, fennel seed powder, roasted chana dal powder, salt, sugar, sev and mix all ingredients well.
- Take 2 cups of all-purpose flour in another bowl, add 1 cup of whole wheat flour, a little salt, and oil. Add a little water, mix and make a soft dough. Cover the dough with a wet cloth and rest it for 15-20 minutes.
- Divide the dough into smaller portions and again cover and rest it for 15 minutes. Spread some flour on the table and with help of the rolling pin, roll the dough into a very thin sheet.
- Heat a tawa and once the tawa is really hot, place the roti and just fry it on both sides for just a few seconds.
- Remove and trim the edges and cut them into long strips. Cut the long strips into two and wrap them in a wet cloth.
- Take a thin strip and fold the strip in a triangle shape and stuff the chatpata sev mixture inside. Apply some maida paste on one side of the sheet and seal the edges well.
- Deep fry these samosas in hot oil until they are crisp and golden in color.