Cocktail Samosa Recipe

Make the dough

In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Add 6 tbs vegetable oil and rub into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add 6 tbs ice-cold water, mixing until a firm but pliable dough forms. Knead 1–2 minutes until smooth. If dough is sticky, add up to 1 tbs more flour. Cover with a damp cloth and rest for 30 minutes.

Portion and roll

Divide the rested dough into 12 equal pieces (about ping-pong sized). Roll each piece into a ball, then flatten with your palm. Lightly dust a work surface with 1/4 cup flour for dusting/rolling. Roll each ball into an oval about 4–5 inches long and 2–3 mm thick. Keep rolled pieces covered with a lightly damp towel to prevent drying.

Shape cones

Take one oval, cut it in half lengthwise to form two semicircles. Brush the straight edge of one semicircle lightly with water. Fold into a cone by bringing the two straight edges together and overlapping slightly; press to seal along the edge. Repeat for all pieces. You should have 12 cones.

Cook filling

Heat a nonstick skillet over medium heat (no additional oil if using lean ground chicken; if sticking, add 1 tsp oil). Add 1/4 cup finely chopped onion and cook 2 minutes until translucent. Add 1 minced garlic clove and 1/2 tsp minced ginger and cook 30 seconds until fragrant. Crumble in 1 cup ground chicken and cook 4–6 minutes, stirring, until no longer pink and liquids evaporate.

Add vegetables and seasonings

Stir in 1/4 cup grated carrot and 1/4 cup thawed peas; cook 1–2 minutes. Add 1 tbs soy sauce, 1 tsp chili sauce, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes to combine and reduce moisture. Remove from heat, stir in 1 tsp lime juice and 2 tbs chopped cilantro. Taste and adjust salt or chili sauce as needed. Let filling cool 10 minutes so it firms slightly for stuffing.

Stuff cones

Hold a cone open and spoon about 1 heaping teaspoon (roughly 10–12 g) of filling into each cone — enough to fill without overstuffing. Lightly moisten the open top edges with water and pinch or fold to seal. For extra security, insert a toothpick through the seal. Repeat until all cones are filled and sealed.

Heat oil

In a medium deep skillet or saucepan, pour 2 cups vegetable oil and heat over medium-high until shimmering and registering about 350°F (175°C) or a small cube of bread browns in ~30–40 seconds. Maintain moderate heat so samosas brown evenly without burning.

Fry samosas

Fry 3–4 samosas at a time (do not overcrowd) turning gently, until evenly golden brown, about 2–3 minutes per batch depending on size and oil temperature. Use a slotted spoon to transfer cooked samosas to a paper-towel-lined plate to drain. Remove toothpicks before serving.

Serve

Serve hot or warm with the yogurt-mint dipping sauce. For cocktail service, arrange on a platter with toothpicks or cocktail skewers for easy picking.

Make sauce

In a small bowl combine 1/2 cup plain yogurt, 1 tbs finely chopped mint leaves, 1 tsp honey, 1/8 tsp salt, and 1/2 tsp lime zest. Whisk until smooth. Chill briefly if desired before serving alongside samosas.