Cocktail Samosa Recipe: is a deep-fried snack with vegetable stuffing in triangle or cone-shaped samosa sheets. Essentially, cocktail samosa is an ideal party snack that can be served as a starter or even as an appetiser and is loved by all gender groups, especially children.
Fried samosas, which are flaky and crunchy, are a popular street food snack. They have a pastry-like crust but are filled with savoury potatoes and peas for a filling, tasty snack. This step-by-step tutorial will show you how to make the flakiest, tastiest, and most delicious Punjabi samosa recipe from scratch!
Traditionally, samosas are made by stuffing aloo and peas into a plain flour or maida-based roti and deep-frying it until crisp. However, this recipe is a little different in that it is made with sheets or rolls that are folded into cone or triangular shaped pockets that are then deep fried.
I’ve previously posted two samosa recipes, and this is essentially a combination of the two. The stuffing is based on a punjabi samosa recipe, and the topping is based on an onion samosa recipe. Furthermore, this cocktail samosa is very similar to those found in the frozen section of a shopping mall. In other words, these samosas are a quick twist on traditional samosa recipes and can even be deep frozen for later preparation. I typically deep freeze them in a zip lock bag and deep fry them as needed to serve to my guests.
While this is a very simple party samosa recipe, there are a few tips and suggestions for making a crispy and perfect samosa. To begin, I prepared the dough with equal parts wheat and plain flour. However, by omitting wheat flour, only maida can be used to make the dough. Second, after being rolled and fired for 30 – 45 seconds each, the sheets can be deep frozen. Finally, deep fry the samosas on a low to medium heat. Deep frying them on high heat can cause the outer cover to turn dark brown and the stuffing to become raw.
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Cocktail Samosa Recipe Card:
Cocktail samosa Recipe
To Make Samosa Patti Sheets:
- 1/2 cup maida / plain flour / all-purpose flour
- 1/2 cup wheat flour / atta
- salt to taste
- 1/2 tsp sugar
- 2 tbsp oil (hot)
- water (as required to knead)
Stuffing For Samosas:
- 2 tsp oil
- 1/2 tsp coriander seeds / dhaniya seeds (crushed)
- 1 onion (roughly chopped)
- 1/2 tsp ginger-garlic paste
- 1 green chilli (finely chopped)
- 1/4 cup peas / matar
- 1/2 tsp kashmiri chilli powder / lal mirch powder
- 1/2 tsp aamchur powder / dry mango powder
- salt to taste
- 2 medium sized potatoes (boiled & peeled)
- 1/4 tsp garam masala
- 2 tbsp coriander leaves (finely chopped)
- oil for deep frying
- 2 tbsp maida / plain flour / all-purpose flour
- 4 tbsp water
Recipe For Samosa Patties | Pastry Sheets:
- First, combine equal parts maida and wheat flour in a large mixing bowl.
- Add sugar to taste. When frying, sugar aids in the formation of a golden brown colour.
- Season with salt to taste.
- Using a spoon, mix everything together.
- Lastly, drizzle 2 tbsp hot oil over the flour. This contributes to the crunchy and crispy texture of the samosa.
- Using your hands, crumble the dough. Ensure that the oil and flour are well combined.
- Moreover, add water as needed and begin kneading.
- Knead the dough until it is smooth and soft, similar to chapathi dough.
- Cover with a damp cloth and set aside for at least 30 minutes.
- Moreover, make a small ball and dust it with wheat flour.
- Begin rolling as thinly as possible with a rolling pin. roll into a rectangle
- Moreover, cut the sides to create a perfect rectangle shape sheets.
- Place the sheet on a hot tawa and cook for 10 seconds. More roasting will cause the sheets to become crisp and break while folding.
- Moreover, flip over and roast for no more than 10 seconds on both sides.
Recipe For Party Samosa Stuffing:
- First, heat oil in a large kadai and sauté crushed coriander seeds until aromatic.
- Add onions, ginger garlic paste, and chilli to taste. well-sauté
- Also, add green peas and sauté until they begin to soften.
- 1/2 tsp chilli powder, 1/2 tsp aamchur powder, and salt are also recommended.
- Sauté on low heat until the spices become aromatic.
- additionally, add boiled and mashed potatoes and mix well
- Garam masala and coriander leaves can also be added.
- Finally, give it a good stir and set aside.
Recipe For Making Samosas:
- Begin by folding the samosa sheet into a triangle.
- Fold three more times in total.
- additionally, a cone is formed
- Stuff as much of the prepared stuffing as possible.
- Moreover, using maida paste, apply over the ends of the samosa sheet. To make maida paste, combine 2 tbsp maida and 4 tbsp water.
- Also, fold the sheet into a triangle.
- To prevent oil from seeping inside the stuffing, apply maida paste to the tips of the cone. To make maida paste, combine 2 tbsp maida and 4 tbsp water.
- Moreover, deep fry in medium hot oil.
- Additionally, fry on both sides until golden brown. Make sure the oil is medium hot.
- Drain on a kitchen towel as well.
- Finally, pair the cocktail samosas with tomato sauce or tamarind chutney.
- To make crunchy samosas, first roll the dough into a thin pastry sheet.
- In addition, instead of deep frying them, bake them at 180oC / 350of for 30-40 minutes.
- Stuffings of your choice can also be added to make it easier and more tasty.
- Instead of preparing it, use pastry sheets / patti samosa sheets.
- Finally, double fry cocktail samosas to make them crispier and more golden in colour.
What exactly is a cocktail samosa?
A deep-fried snack with vegetable stuffing in triangle or cone-shaped samosa sheets Essentially, cocktail samosa is an ideal party snack that can be served as a starter or even as an appetiser and is loved by all gender groups, especially children.
Is it possible to make cocktail samosas with whole wheat flour?
You certainly have the ability to do so. In fact, many Indian recipes that call for all-purpose flour can be easily adapted to use whole wheat flour. Just keep in mind that whole wheat flour absorbs more water than white flour. However, when using whole wheat flour, the samosa crust may become dense and not be as flaky as when using all-purpose flour.
What if I don’t have amchur? Is there a suitable substitute?
1 teaspoon lemon juice should be added to the potato stuffing. Add 2 teaspoons dried pomegranate powder if you have it.
Is it possible to freeze samosa?
The samosa can be frozen. Shape them and then freeze them, or fry them until the crust becomes opaque and then freeze them. This way, the samosa will keep for a longer period of time. Allow the samosas to come to room temperature before frying. If they are fried while still cold, they absorb more oil.
Why are there air pockets on my cocktail samosa?
A few air pockets are fine, but the samosa should not be covered in them. When the samosa dough is soft, air pockets form on the crust. Too much moisture in the dough softens the crust and creates a lot of air pockets. If the oil is too hot while frying, air pockets appear on the crust.
Why has my fried cocktail samosa become soft and soggy?
Samosa can soften for two reasons. Either the dough is too soft or the oil is frying at too low a temperature. When kneading the dough, make sure it’s tight and stiff. It should not be as soft as bread dough or roti dough.
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