I have so many memories of Chocolate Samosa growing up! A crispy, sweet treat that always made me feel special, whether I was eating it during Diwali or a random Saturday afternoon.
Today, I’m going to go over some of the most important questions you might have about these sweet (or savory) confections, including what is Samosa, Samosa origin, how to make Samosa, how to wrap Samosa, tips for crunchy, flakey samosa, different types of samosa, and delving deeper into Chocolate Samosa.
What Is Samosa?
The Indian Samosa is arguably the most recognizable and widely-available Indian food there is. From street vendors to grocery stores to the menu in restaurants small and large, this delectable morsel is practically synonymous with Indian cuisine.
However, much like India itself, the Samosa has a surprisingly rich, diverse, and storied history, having traveled far and wide through Central Asia and across the Himalayan Steppe to reach the place that in modern times is thought of as its home.
Some of the earliest mentions of what we know of today as the samosa can be found in Persian writings dating back to the 9th century. Scripts from throughout the Arab world between the 10th and 13th centuries also make mention of it, though the recipe is always similar: oil, butter, salt, dough, and warm water. A simple dish known by many names in many regions.
It was in the 1300s that our samosa first makes a historical appearance on Indian soil. Traded through Central Asian peddlers and vendors across the Muslim world, it eventually found its way to the subcontinent under the name Samsa, named for its pyramidal shape after the pyramids of Central Asia. These would likely have been recognizable as samosas even today, containing meat, ghee, and onion.
From India, the samosa diffused itself across many cultures and made its way to North and East Africa, as well as wandering to the Mediterranean and into Southeast Asia and even Polynesia. As the centuries passed, the recipe changed, and every region added its own flair to the traditionally simple pastry. In turn, these variants also made their way back to India, where the samosa had already been transformed from region to region.
All this influx, outflux, internal transformation, and reinvention is what has led to the incredibly diverse but ever-popular samosa we all know and love today.
How To Make Samosa
Today, the Indian samosa is a dish as diverse as India itself. The shape and the pastry are among the only constants, to be fair though, even the pastry changes a little bit depending on the area and region. This is why in modern-day, the word samosa refers more to an entire family of pastries rather than one singular food item. In Central Asia, for instance, where they are still called Samsa, crusts are thicker and crumblier, and fillings are traditionally meatier, with mince and onion, as in the early days.
It’s in India, though, where the deep-fried triangles became spicy and had potato added to the filling. The coriander, pepper, caraway seeds, and other staples we taste today were all introduced throughout the Indian subcontinent over hundreds of years of culinary exploration. So, while it may be the pastry that first indicates a Samosa, it’s the filling that truly defines what type of samosa you are eating.
The Western Samosa often uses green chilies for both heat and flavor, but these weren’t even available for the dish until the discovery of the New World when Portuguese traders began to bring the spicy peppers back with them. And of course, in the Punjab region, a Samosa simply wouldn’t be a Samosa without paneer. Peas were popularly introduced to the filling by Moroccans, while chickpeas replaced potatoes in Israel and surrounding areas.
This incredible diversity is representative of the lasting simplicity and deliciousness of the samosa. The dish has truly stood the test of time and managed not only to traverse the world but also to reinvent itself time after time right at home.
How To Wrap Samosa
Wrapping a Samosa may seem difficult, but it’s actually quite easy! There are a couple of different ways to fold a Samosa, but here’s one of my favorite — and easiest — ways:
- Roll pie dough to ⅛ th inch thickness. Shave the sides off to make a square out of the rolled crust. Discard the leftover dough. Cut the square into 6 equal squares.
- Add 2 tablespoons of filling to the center of the square. Lift one edge and fold it over joining to the adjacent edge making a triangle. Pinch the edges with the back of a fork to seal the open ends.
- Line on a baking sheet. Lightly brush the surface with egg wash.
- Making sure there are no holes in the Samosa, place it sealed side down on a plate. Repeat.
Tips For Crunchy Flaky Samosa
When making Samosa, it’s important to follow instructions so that your end product is a beautifully crunchy, flakey Samosa. Here are a few things I like to keep in mind when preparing Samosa:
- When wrapping your Samosa, be careful to make sure you’re not missing any holes! You don’t want your filling leaking out into the oil while it’s cooking — you want to keep all of that goodness inside.
- Make sure the oil you’re using gets nice and hot before plopping your first Samosa in, or you risk it cooking unevenly. Usually, 375 degrees is what you should aim for.
- Don’t skip the colander step! Draining the oil from the Samosa is key to making sure they dry out and flake properly.
Types Of Samosa
One of my favorite things about Samosa is how versatile they are! They can be made savory or sweet and enjoyed for breakfast, lunch on-the-go, or a quick snack in a pinch. I have such fond memories of my mother making Samosa for me as a child and now I enjoy making Samosa for my family. Here are some of the different types of Samosa you and your family can make together.
Traditional Chocolate Samosa is a staple Indian treat and one of my absolute favorites! Before you get to cooking your Chocolate Samosa, you’ll need canola oil, four large tortillas, semisweet melted chocolate chips, sliced almonds, golden raisins, milk, sugar, cardamom pods, flour, water, a wok or deep fryer, and a strainer.
To make Chocolate Samosa, you start out by heating your wok or deep fryer to about 375 degrees. Cut your tortillas as outlined above and set aside. Whisk together flour and water and set aside. Then, make your filling, mixing together Koya, sugar, almonds, raisins, cardamom pods, and milk until smooth.
Add filling to your tortillas as outlined above and then place your filled Samosa into the hot oil and fry until they’re a beautiful, deep golden brown. Remove the Samosa and place it in a colander to drain and cool. While this is happening, melt the chocolate chips in the microwave. You can then enjoy your Chocolate Samosa by dipping into the melted chocolate! You can eat them warm or serve it over some ice cream. If you want the chocolate to set on the Samosa, place them in the fridge for about five minutes.
Of course, if you don’t have time for homemade Samosa, you can try one of my crispy, ready-made treats!
- Chicken Samosas with Cilantro Chutney
- Chicken Tikka Masala Samosas with Cilantro Chutney
- Chickpea Samosas with Cilantro Chutney
- Potato Samosas
- Samosa Trio
Chocolate SamosasServings 12 samosas
- 3 tbsp canola oil
- 4 large tortillas
- 1/2 pound chocolate chips semi-sweet
- 1/4 cup sliced almonds
- 1/4 cup golden raisins
- 1/2 cup whole milk
- 1 cup granulated sugar
- 1/8 cup cardamom pods
- 4 cups flour
- 1 cup water
Heat wok or deep fryer to 375° F.
Cut tortillas as outlined above and set aside
Whisk together flour and water.
Mix together koya, sugar, almonds, raisins, cardamom pods, and milk until smooth.
Add filling to tortillas and place filled samosas in hot oil.
Fry until the samosas are a radiant, golden-brown.
Remove samosas and place in a colander to drain and cool.
While the samosas are cooling, melt chocolate chips in the microwave.
Dip your samosas in the melted chocolate or cool ice cream and enjoy!