Chocolate Samosas
Top Rated Recipe
Key Details:
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prep time: 35 minutes
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Cook time: 30 minutes
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Difficulty Level: Moderate
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Course: Snack
Cuisine: French
Key Ingredients:
Chocolate
Refined flour
Fennel seeds
Baking powder
Ghee
Sugar
Saffron
About Chocolate Samosas
Table of Contents
Samosas stuffed with
chocolate
- Chocolate, chopped 1 cup
- Refined flour 1 cup
- Fennel seeds (saunf) 2 tsps
- Baking powder 1 tsp
Step 1. Take flour in a mixing bowl, add fennel seeds, baking powder and ghee and mix well and knead into a dough. Cover the dough with damp muslin cloth and rest for 15 minutes.
Step 2. Preheat oven to 180º C. Grease a baking tray with some ghee.
Read MoreIngredients
- Chocolate, chopped 1 cup
- Refined flour 1 cup
- Fennel seeds (saunf) 2 tsps
- Baking powder 1 tsp
- Ghee ½ cup + to grease
- Sugar 1 cup
- Saffron a pinch
How to Make Chocolate Samosas (Stepwise Photos)
Method
- Take flour in a mixing bowl, add fennel seeds, baking powder and ghee and mix well and knead into a dough. Cover the dough with damp muslin cloth and rest for 15 minutes.
- Preheat oven to 180º C. Grease a baking tray with some ghee.
- Take sugar in a deep non-stick pan, add 2 cups water and cook, stirring, till the sugar dissolves. Add saffron and mix well. Keep the syrup warm.
- Divide the dough into small equal portions and roll them into oval shaped discs. Halve each disc and shape each half into a cone.
- Fill the cones with chocolate pieces and seal the open end. Keep these samosas on the baking tray, keep the tray in the preheated oven and bake for 15-20 minutes or till golden brown.
- Dip these baked samosas in sugar syrup, arrange them on a serving platter and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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