Festival time calls for sweets and goodies to feed friends and family. When we make them at home, they are pure, delicious, and economical. I attempted these innovative chocolate samosas for Diwali. They were an instant hit! Verka milk powder lends them a velvety creaminess and completes these crispy delights.
- 250 gm chocolate (dark or milk variety)
- 2-3 tbsp Verka milk powder
- 2 tbsp powdered sugar
- 3-4 tbsp chopped pistachios
- 3 tbsp maida
- 10 sheets of ‘samosa patti’ (or wonton wraps)
- Oil for frying
- Chocolate sauce for decorating
- Thickly grate the chocolate slab into a deep bowl.
- Stir in the Verka milk powder, sugar, and chopped pistachios.
- Make a thick paste with the maida and little water. This will be your ‘glue’ to seal the samosas.
- Thaw the sheets of ‘samosa patti’ and cut them in suitable sizes.
- Shape the samosas and stuff with the filling, sealing off all the edges with the maida paste.
- Set up oil for frying. It should be medium hot.
- Deep fry the samosas and drain them on kitchen paper.
- Serve hot with the lashings of chocolate sauce or a dusting of icing sugar.
Note: How you shape the samosas depends on the size of your wraps. If you have square wraps, cut them diagonally into two triangles for shaping two samosas. If you have a longish stretch of ‘patti’, then simply fold it several times around the filling to make neat triangles. Seal them well with the maida paste so that oil does not seep into them. You can also serve these with a scoop of sumptuous Verka Vanilla Ice-cream!