Fully Licensed BYO Wine Port Melbourne Only | Order Online and Get 05% off*
Chocolate Samosa

Chocolate samosa is a perfect dessert for Christmas eve or new year’s eve party. With this recipe of a few ingredients, delight your guests with something unique. It has a crispy golden covering on the outside and a gooey, melting double chocolate ganache centre.

Serves: 2


For Dough:

  • 3 ½ cup All-purpose flour
  • 1 cup Oil

For Filling:

  • 2 ½ Dark chocolate
  • 8 teaspoon Castor Sugar (optional if you like more sweet)
  • 2 ½ tablespoon pistachios (pecans also taste great)


  • For the dough, add flour, oil, and sugar, then give a rest for 20 minutes. Again, knead the dough and make balls from it.
  • Take a ball, roll it into your hand, and then roll it using a rolling pin with medium thickness and create a 5-6 inch diameter sized roti.
  • Cut it into half using a knife, divide it into exactly half parts.
  • With a brush or finger, apply the water to the straight edges of it. Fold it in such a way that it takes a cone-like shape. First, bring one edge to the centre, and bring another edge and place it by overlapping the first one.
  • For stuffing, take dark chocolate and make small pieces. Take them into a bowl, add sugar and pistachios.
  • Fill the cone with stuffing. You may require 1 tbsp stuffing per cone.
  • Now again, brush some water to the opened edge and stick it well so that it will not open while you fry it. Prepare all other samosas in the same manner.
  • Here, ensure that there are no gaps or holes in the cone. Otherwise, it will leave room for the melted chocolate to leak, and you will end up with very chocolatey frying oil.
  • Heat the oil in a large, deep pan or wok. Fry the samosa at medium heat. (you can fry 2-3 samosas at one go)

Tip: Serve them warm with ice cream, diced mango, fresh raspberries, chocolate sauce, nuts or sprinkles.

Visit us for a fine dining experience