Sweet Samosas

May 9, 2011

(a.k.a samosa-esque bundles of yumminess)

On telling people that we were planning on making sweet samosas, we were met with dubious ‘hmmm really?!’s, and slightly bemused faces. But, ‘what’s not to love?’, we thought – little parcels of light pastry stuffed with a variety of sweet fillings, and then shallow-fried. Delicious. Plus it was a spin on an old Indian classic.

We decided upon two fillings – chocolate and apple. Shamefully, we took the easy route with the former, choosing to use Cadbury Dairy Milk (the fruit and nut kind), but for those who want to do it properly, a chocolate filling of some kind could easily be created with cocoa, sugar/honey, double cream, raisins and nuts. For the latter, we decided to go with a sort-of apple compote, throwing together what we could source from the local shops. The making of the pastry was surprisingly simple (see recipe below). With all the ingredients good-to-go, we set to task with the ‘folding’ of our samosa triangles, which, um, as the photos show, didn’t quite come out as aesthetically pleasing as we hoped they would….

BUT – it’s all in the taste, no? This means you have to take our word for it that they were utterly SCRUMPTIOUS. Sadly we have no proof of how quickly they disappeared off the plate, but we assure you, they went down a treat (and no, it’s not simply due to the fact that we’re living in dessert-deprived rural India). We shall definitely be making them again.

Samosa Pastry (makes 24)

3.5 Cups/450g plain flour
4 tsp salt
4 Tbs/60ml vegetable oil
11 Tbs/160ml warm water

Mix flour and salt in a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes. While the dough is resting, prepare the fillings.


Chocolate Filling:

100g bar of Cadbury Dairy Milk or chocolate of choice – chopped up into the square sections

Apple Filling:

5 Apples (we used red delicious)
4 Tbs/60g butter
2 Tbs/25g caster sugar
2 Tbs/25g jaggery (or 1 Tbs granulated demerara sugar and 2 Tbs honey)
1 Cup/128g dates (chopped)
Dash of salt
1 Cup of water
Optional – slosh of maple syrup, cinnamon, vanilla essence

Chop apples into small chunks. Melt butter in the pan and stir in apples. Add both caster sugar and jaggery (or granulated sugar/honey) and keep stirring until apples brown and become slightly soft. Add salt and dates then turn down heat, placing a little water into the pan for apples to soften up. Cover and cook for 10 minutes or so

Assembling the Samosas:


Divide the pastry into 12 equal pieces. Roll each piece into a ball in your hands then roll out with a rolling pin on a lightly floured surface, to about 1/8 inch thick. Cut each circle in half.

Make up some samosa ‘glue’ – plain flour and some water to seal the edges of the samosas.

Place a chocolate section or about 2 tsp of apple filling in the middle of the dough. Wrap edges of dough over the filling like a parcel and seal the edges. (Lots of trial and error involved!)

Once you’ve assembled all the samosas, heat vegetable oil (about 1cm deep) in a shallow frying pan until the corner of a samosa sizzles when placed in the pan. Place the samosas in the pan and fry (apron/standing back recommended…the oil will spurt)

Once slightly crisp and browned, place on a plate (and dab with kitchen towel if you want to remove any excess oil)

Now, DEVOUR hot


5 Responses to “Sweet Samosas”

  1. Uncle Glen said

    This looks wonderful. I will try to make. I just got home for lunch and I am starving. Wish I had some made up already.
    Aunt Diane

  2. Jin said

    Oooohhhh… They look so delish!!!

  3. Cindy Peugh said

    I just got up and would love to have right now. Look delicious.

  4. hi,india is known for salty samosa.it is pal-in-drome in words.also in shape.sri sri ravishankar of art of living says that indians world-wide craves for samosa.i have never tasted sweet samosa.i would like to eat it atleast once.i guess it will cater to my taste buds.

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