Скачать или смотреть How to make the best CHOCOLATE SAMOSA of your life

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Here’s how to make The Best Chocolate Samosa with a gooey, melting double chocolate ganache centre. I like to toss each golden, flaky samosa in cinnamon sugar for the most beautiful finish, reminiscent of the Spanish dessert, Churros with hot chocolate.

They are the perfect Indian dessert for chocolate lovers, with their gooey, lava-like dark and white chocolate filling. The crispy, cinnamon sugar-coated pastry is the perfect finish and a great way to add spice and dimension to the sweet chocolate.

I make both dark chocolate ganache and white chocolate ganache for this chocolate samosa filling. This produces a lovely marble centre. However, stick to one or the other if you prefer. Milk chocolate also works well.

The dough is a simple mixture of plain flour, oil, salt and water. I think these produce the crispiest and most evenly cooked samosas.

It’s important to roll the chocolate samosa pastry quite thinly. For this reason, a technique whereby discs of dough are rolled on top of each other, cooked and peeled apart after cooking is employed. This is the best way to make thin samosa sheets at home.

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⏱️Timestamps⏱️
0:00 - Introduction
0:54 - Make the chocolate filling
1:47 - Make the samosa dough
2:40- Making samosa pastry sheets
5:14 - How to fold chocolate samosas
6:46 - Cook the samosas
7:36 - Cinnamon sugar for chocolate samosas
7:55 - Cutting chocolate samosas
8:09 - Chocolate Samosa Sundae Dessert!

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