Now add rava, salt, water (add water if needed) and make a smooth pliable soft dough like you do it for chapatti. Cover with wet cloth or polythene sheet for 30 to 60 minutes.
-- Making the stuffing --
Roast the coconut until the moisture is gone to light golden brown.
In a mixer or blender add the roasted coconut, roasted gram, cardamom seeds. Pulse this once or twice to make a coarse powder by not adding any water.
-- Making the Samosa --
Make small balls out of the dough and keep it aside. Flatten the balls into a slightly thick circle shape sheet like you do it for chapatti. refer image below.
For each sheet, keep 2 teaspoon (tsp.) of filling in the middle. Close one side to make a semi circle. Now seal the corners by pressing with your finger (dip in water your finger to avoid sticking if needed).
Heat oil in a kadai and deep fry on both sides till golden brown and serve.