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Cocktail Samosa assembled on a plate with coriander chutney.
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5 from 32 votes

Cocktail Samosas

Enjoy Cocktail Samosas, bite-sized wonders, that are a divine fusion of flavors and textures. Imagine crisp, golden pastry enveloping a delightful medley of spiced potatoes, peas, and aromatic herbs. These petite parcels are perfect for dipping into tangy chutneys and sauces for a burst of savory bliss.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: Indian, Vegan
Servings: 16 cocktail samosas
Calories: 103kcal
Author: Jacqui Wormington
Cost: $0.81 per Samosa

Equipment

Ingredients

For the filling

  • 500 grams potatoes
  • 50 grams green peas
  • 1 tablespoons olive oil or vegan ghee
  • 1 tablespoons tomato paste

Spices for the filling

  • ½ teaspoon fennel seeds
  • ½ tablespoons ginger powder
  • 1 tablespoons garlic powder or fresh garlic
  • 1 tablespoons diced green chili (use deseeded pickled chili, serrano or jalapeno for mild; use thai green chili for spicy)
  • 1 tablespoons ground cilantro
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper to taste

For the samosas

  • 1 package phyllo dough sheets
  • vegetable oil for frying
  • more oil for brushing the phyllo dough or use melted vegan butter
US Customary - Metric

Instructions

Prepare filling

  • Boil the potatoes until they are just tender. Peel the skin and lightly mash them. Set aside.
    500 grams potatoes
  • Heat oil in a frying pan or skillet. Add fennel seeds and let them splutter. Then add ginger, garlic, and green chili. Sauté for 20-30 seconds. Add the mashed potatoes and green peas.
    500 grams potatoes, 50 grams green peas, ½ teaspoon fennel seeds, ½ tablespoons ginger powder, 1 tablespoons garlic powder, 1 tablespoons diced green chili, 1 tablespoons olive oil
  • Add ground cilantro, garam masala, ground turmeric, cumin, paprika, tomato paste, salt, and pepper. Mix well and make sure to taste test. Adjust the seasoning to your taste as needed. Turn off the heat and let the mixture cool down.
    1 tablespoons tomato paste, 1 tablespoons ground cilantro, 1 teaspoon garam masala, 1 teaspoon ground turmeric, 1 teaspoon cumin, 1 teaspoon paprika, salt and pepper to taste

Shape samosas

  • Place a phyllo pastry sheet on a large, lightly floured surface. Brush it lightly with oil or melted vegan butter, and stack three more sheets on top of each other.
    1 package phyllo dough sheets, more oil for brushing the phyllo dough
  • Use kitchen scissors or a pastry wheel to divide them into long strips, about 3 inches in width. Take one pastry strip and set the others aside, covering them with a damp dishcloth to prevent drying. Scoop around 1 tablespoon of the potato filling and place it in the bottom right corner of the pastry strip.
  • Fold over the left corner to form a triangle. Press gently onto the sheet to spread the filling a little.
  • Repeat the same motion at least two more times, alternating directions. If you need more visuals on how to fold the samosas watch this video.
  • Apply water to the edges and seal them. Repeat with the remaining dough and filling, keeping the samosas under a damp kitchen towel or plastic wrap to prevent drying. Do not stack the samosas, or use parchment paper in between to prevent them from sticking to one another.

Cook samosas

  • To cook the samosas, preheat frying-safe oil in a skillet to around 350°F (around 180°C). Fry the samosas for around 2 minutes on each side or until they turn crisp and golden brown.
    vegetable oil for frying

Video

Notes

Storage: To store leftover cocktail samosas, allow them to cool completely, then transfer them to an airtight container and refrigerate for up to 2-3 days. To crisp them back up, preheat the oven to 350°F (180°C), place the samosas on a baking sheet, and bake for about 10-15 minutes or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat with a little oil, flipping occasionally, until they become crispy again.
Freezing: To freeze them, arrange the cooled samosas in a single layer on a baking sheet and place them in the freezer until firm. Once frozen, transfer them to a freezer-safe container or bag, removing any excess air, and seal tightly. They can be stored in the freezer for up to 3 months.
To reheat frozen samosas, preheat the oven to 350°F (180°C), place them on a baking sheet, and bake for about 15-20 minutes or until heated through and crispy. Alternatively, you can thaw them in the refrigerator overnight and then follow the reheating instructions for leftover samosas.

Nutrition

Serving: 1 samosa | Calories: 103kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 117mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 1mg