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Chocolate samosa, fried golden brown with filling inside
Warm dessert samosas filled with melting chocolate ganache

Chocolate samosa

Author: Flavelo
Recipes
Although we know samosa as a savoury dish, the crispy pastry shell fits sweet fillings perfectly too. This version is a 'dessert samosa', where smooth chocolate ganache goes into the dough instead of spiced meat. The heat melts the chocolate flow under the crunchy layer, creating a play of textures. Imagine it as an exotic, deep-fried chocolate pillow.
🕒 Prep Time 50 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Middle Eastern / Fusion

Ingredients

Equipment Needed

  • Small saucepan for chocolate
  • Deep frying pan for frying
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Prepare the filling first: heat the cream to boiling point (don't boil), then pour over the chopped chocolate. Let stand for 1 minute, then mix smooth with icing sugar and vanilla. Refrigerate until set.

Tip: This is a 'ganache'. If you tried filling while warm, it would run out. It needs to be solid but mouldable when filling.
2 ✓

For the dough, activate the yeast in the lukewarm sugary water. Knead with the flour, salt and oil. Let rise for 40 minutes covered.

Tip: The dough should be soft, like the feel of your earlobe.
3 ✓

Divide risen dough into 10-12 balls, roll into thin circles. Place a small spoon of set chocolate cream in the centre.

Tip: Less is more: if overfilled, the filling expanding with heat will burst the dough.
4 ✓

Fold in half, press edges down with a fork (wet your finger if it doesn't stick).

Tip: Seal airtight so oil can't get to the chocolate.
5 ✓

Fry in hot oil until golden brown (approx. 2-3 mins per side). Let cool slightly before serving as the filling is piping hot!

Tip: Sprinkle with icing sugar when serving for extra visual appeal.

Recipe FAQ

The chocolate leaked out while frying. Why?
The filling was too runny, or you didn't seal the dough well. The ganache (creamy chocolate) needs to be completely chilled to be solid when filling.
Can I use milk chocolate?
Yes, but it's sweeter and runnier. Dark chocolate better counterbalances the taste of fried dough.

Ingredients

  • 250 g Plain flour
  • 120 ml Lukewarm water
  • 2 tbsp Vegetable oil
  • 5 g Dried yeast
  • 1 tsp Sugar (for dough)
  • 1 pinch Salt
  • 100 g Dark chocolate (min. 50%)
  • 50 ml Double cream
  • 2 tbsp Icing sugar (for filling)
  • 1 tsp Vanilla extract
  • 500 ml Oil for frying