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Hors d'oeuvre / Appetizers Snacks & Finger Foods

Cocktail Samosa Recipe

Cocktail Samosa as the name indicates are those tiny samosas which are served as a starter with a tamarind and date chutney or a mint and coriander chutney. They stay good for three days if stored in an air tight container.

Ingredients :

  • 500 gms Maida/all purpose flour
  • 2 tbsps Rava/Semolina
  • 5 tbsps ghee/clarified butter
  • Salt
  • Water
  • Oil to fry the Samosa

For the Samosa Filling:

  • 250 gms Frozen Peas
  • 1 tbsp Coriander powder
  • 2 tsps sugar
  • 1 tsp Garam masala
  • 4 green chillies
  • Salt
  • Juice of one Lemon
  • A few sprigs of coriander leaves.
  • 2 tbsps oil

Method :
Take the all purpose flour in a bowl. Drop in the semolina, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile make the filling for the Samosa. Boil the peas till three fourth done. Mash them coarsely with a masher. Grind the green chillies, Coriander leaves and sugar coarsely and tip it into the peas. Add salt, Coriander powder, Garam masala and the Lemon juice. Mix thoroughly. Heat oil in a pan. Drop in the mixture and stir for about four to five minutes on a gentle flame till it is dry. Keep aside. Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of four inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the pea mixture. Apply a little water to the edges of the cone to seal it. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint and coriander chutney chutney, tomato ketchup or with a date and tamarind chutney, recipes for which you can find under the catagory of ‘Chutneys’ of this website.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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