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Meethay samosay By Cooking Expert Shireen Anwer Recipe

Flour 250 gm or 2 cups heaped
Ghee ½ cup
Salt pinch
Luke warm water to knead
Ghee to deep fry
Ingredients for Filling
Almonds grinded ½ cup
Pistachio grinded ½ cup
Fresh grated coconut 2 cups
Poppy seeds 2 tbsp
Sugar 1 cup
Semolina 4 tbsp
Milk ½ cup
Green cardamom powder ½ tsp
Method for filling
Dry roast semolina, poppy seeds, mixed with coconut, almonds and pistachio, sugar, milk, green cardamom, leave it on dum for 10 minutes, cool and use.
Method for samosay
Sieve flour and salt, rub in ghee, mix slightly, slowly knead with Luke warm water into a smooth dough, cover and leave to rest for 30 minutes, make into small balls, roll into small puri, fill with filling, fold into a D shape, pinch the edges well, deep fry light golden.

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