Banana, Cardamom & Coconut Samosas with Chai Chocolate Drizzle

It was about this time of the year that you knew the weather has started to alter - the first breath of the crisp sandy cool sea breeze in the morning would confirm that our  mild desert winter was not far behind. With it, it would bring a gush of festivities, weddings, parties and many visitors - the return of old friends and family living abroad, to enjoy winter Karachi-style. I suppose with the best weather being at this time of year, it was no wonder people chose these holidays over the summer ones to plan events and trips. Suddenly, Karachi would come alive during the morning, afternoon and evening as opposed to just the evening, unlike in the sweltering days of summer.. Much excitement would be felt in every house hold getting prepared for a flurry of guests dropping in unannounced every other day - I always remember my mother having something ready to serve guests at a drop of the hat and my grandmother would be able to produce an array of treats within seconds. In Pakistan, you feed your guests before you eat yourself - you never not have less than 3 things on your tea trolley, you never let anyone leave you house without a cup of tea and a samosa. It's just sacrilegious to do otherwise. Money, status and position in life doesn't change this tradition where it might change what is served. Either way this tradition is enshrined in our way of life and hence I don't remember ever leaving anyone's house not stuffed!The one samosa that always reminds me of my grandmother (Nanny Mummy, mom's mom) were sweet banana parcels - tiny crisp flour samosa leaves wrapped up with a sweet fragrant banana mixture with coconut and dusted with icing sugar. I don't remember much else in them but what I do remember is how it felt to bite into one. The audible crunch of the pastry followed by in instant hot, sweet, aromatic burst of honey-like Pakistani banana - This reminded me of the combined pleasures of eating banana fritters and the satisfaction of devouring a McDonald's hot apple pie  and trying not to burn your tongue!  One was never enough - dipped in fresh whipped buffalo milk cream - the combination was reckless, but divine.I have here created a memory of sipping warm cardamom doothpati chai and  munching a hot banana samosa - the combination is almost as good as being back in Karachi, sitting with my Nanny Mummy on her soft fluffy bed watching her favourite show, Tanhiyan and chatting about her petunias. Serves: makes about 10 samosas (baked, but can be lightly fried in vegetable oil as well)Prep and cooking time:  About 20 minutesThis recipe is Kid friendly and eaten at anytime!2 large very ripe bananas, mashed60 g desiccated coconut2 tsp. freshly ground cardamom seeds1 1/2 tbsp. crumbled jaggery or muscovado sugar20 filo pastry sheets that are 2/5 inches wideVegetable oil to seal the samosasFor drizzle and decoration:10 pieces of dark  chocolate1 tsp. salted butter1 tsp of Chai tea, ground in a mortar and pestleIcing sugar to dust1. To make the samosa filling combine the mashed bananas with the coconut, ground cardamom, jaggery or sugar and cover.2.  Pre-heat oven to 200° C. Place two filo pastry sheets on top of each other and place 1 heaped tsp. of the banana mixture at one corner of the sheets and fold into a triangle, covering the banana mixture. Oil the filo surface as you keep folding until the end of the pastry. Stick the loose corners with a little oil. Make all the triangles and then place on a baking sheet, brush with oil and bake in oven for 3-4 minutes or until light brown.3. To make the Chai chocolate drizzle, place the chocolate in a glass bowl over a pan of boiling water (on the stove and water should not touch the glass bowl) and melt the chocolate. Add the salted butter and stir in until everything is evenly melted. Stir in the crushed Chai tea leaves.4. To serve, dust icing sugar on the samosas and lightly drizzle them with the Chai chocolate drizzle.