By Garima Johar
August 29, 2026
Weekends are all about making evening tea-time special. Samosa, being one of the monsoon favourites, deserves to be on your weekend menu. Skipping the aloo filling, try this dry fruit samosa recipe.
2 tbsp oil 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp ginger-green chilli paste Salt to taste ½ cup roasted chana dal or moong dal ½ cup poha ¼ cup burada coconut 2 tbsp cashews 2 tbsp raisins Samosa dough as required Oil for deep frying
Heat some oil and sauté fennel and coriander seeds. Stir in ginger-green chilli paste and salt.
Roast dal, poha, and shredded coconut. Add to the mixture and cook for a few minutes.
Turn small portions of the samosa dough into cones, and stuff the filling.
Seal the edges, repeat, and deep-fry till crispy.
Drain the excess oil and serve with imli or hari chutney.