Looking for the perfect party snack that everyone will love? Try these golden, crispy cocktail samosas—tiny triangular delights stuffed with a spiced potato and pea filling. Whether it’s an evening chai break, a festive celebration, or a weekend get-together, these mini samosas are always the first to disappear from the plate.
What Are Cocktail Samosa?
Cocktail samosas are the smaller, crunchier cousins of traditional Indian samosas. Instead of thick dough, they’re made with thin, flaky sheets that fry up beautifully crisp. Their bite-sized shape makes them ideal for serving at parties or alongside drinks—hence the name “cocktail samosa.” Each one packs the same flavor punch as the classic version but in a fun, easy-to-eat form.
Why Make Cocktail Samosa At Home?
While store-bought frozen samosas can save time, homemade ones taste infinitely better. You get that just-fried aroma, the perfect crunch, and full control over ingredients—no artificial preservatives or fillers. Plus, they’re easy to customize to your spice preference and rewarding to serve hot, straight from your kitchen.
Ingredients You’ll Need
For the Crispy Samosa Sheets:
- ½ cup all-purpose flour (Maida)
- ½ cup whole wheat flour (Atta)
- Pinch of salt
- 2 tablespoons hot oil
- Water (as needed for kneading)
For the Party Samosa Filling:
- 2 medium potatoes, boiled and mashed
- ¼ cup green peas, boiled
- 1 onion finely chopped
- 2 green chilies finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp coriander seeds, crushed
- ½ tsp red chili powder
- ½ tsp dry mango powder (amchur)
- ¼ tsp garam masala powder
- Salt to taste
- Fresh coriander leaves, chopped
- Oil for deep frying
Step-by-Step Recipe to Make Cocktail Samosa
Making the Samosa Sheets
- Combine the maida, atta, salt, and sugar in a large bowl.
- Pour in hot oil and mix it quickly to form a crumbly texture.
- Add water little by little and knead into a soft dough similar to chapati dough.
- Cover the dough and let it rest for 30 minutes.
- After resting, divide the dough into small balls.
- Roll each ball into a thin rectangle on a floured surface.
- Roast each sheet lightly on a hot pan for 15-20 seconds per side. This helps the sheets hold shape and crisp nicely upon frying.
Preparing the Filling
- Heat oil in a pan and sauté crushed coriander seeds until fragrant.
- Add onions, green chilies, and ginger-garlic paste and cook until golden.
- Add boiled peas and sauté for a few minutes.
- Mix in red chili powder, dry mango powder, salt, and garam masala.
- Add the mashed potatoes and combine everything well.
- Stir in fresh coriander leaves, cook for another 2 minutes, then remove from heat and allow to cool.
Folding and Frying the Cocktail Samosa
- Cut the roasted samosa sheets into strips about 3 inches wide.
- Fold each strip into triangular cones and seal the edges using a paste of flour and water.
- Fill each cone with a spoonful of the prepared potato filling.
- Seal the top edge tightly with more flour paste.
- Heat oil in a deep frying pan on low to medium flame.
- Fry the samosas in batches until they turn golden brown and crisp.
- Drain on paper towels to remove excess oil.
Tips for Perfect Crispy Cocktail Samosa
- Use a mix of all-purpose flour and whole wheat flour for the samosa sheets to balance crispiness and strength.
- Resting the dough is crucial for elasticity and easy rolling.
- Roast the sheets lightly; over-roasting can make them brittle.
- Always fry samosas on medium flame to cook the filling evenly and prevent the outside from burning.
- You can freeze the raw samosas and deep fry them fresh whenever guests arrive.
Serving Suggestions
Cocktail samosas pair beautifully with tamarind chutney, mint chutney, or sweet yogurt dip. They also work wonderfully alongside chai or any party mocktails and cocktails. Garnish with freshly chopped coriander or a squeeze of lemon for extra zing.
Why You’ll Love This Recipe?
This recipe gives you everything you want in a samosa: a flaky, crisp shell and a flavorful, spiced filling. The mini size makes them perfect finger food for parties or festive spreads. With basic ingredients and an easy process, you’ll have a batch of perfect cocktail samosas ready in under an hour.
If you’re planning your next gathering or just want a delicious snack, try this recipe. It’s sure to become a family favourite.
FAQ’s
1. What is a cocktail samosa?
A cocktail samosa is a mini version of the traditional Indian samosa. It is a bite-sized, triangular snack filled with a spiced potato and pea mixture, perfect for parties and tea-time snacks. The thin, crispy pastry makes it especially popular as finger food.
2. Can I make cocktail samosas without deep frying?
Yes, you can bake or air-fry cocktail samosas to make them healthier. While deep frying gives the crispiest texture, baking or air frying with a light oil spray can still produce a crunchy and delicious result. For tips on healthier frying alternatives, check out our Paneer Tikka Airfryer Recipe which explains air-frying techniques for Indian snacks.
3. How long can I store cocktail samosa?
Cooked cocktail samosas are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze uncooked samosas and deep fry or bake them directly from frozen for convenience.
4. What other fillings can I try in cocktail samosas?
Apart from the classic spiced potato and peas filling, you can experiment with paneer, mixed vegetables, or even minced meat (keema) fillings. If you love paneer recipes, our detailed Tandoori Paneer Pizza Recipe provides great flavour inspiration that pairs well with Indian snacks.
5. Can I use store-bought samosa sheets?
If you’re short on time, using store-bought samosa or spring roll sheets is a convenient option. However, homemade samosa sheets, as explained in this recipe, offer better crispiness and fresher flavour.
6. How do I make the samosa pastry crispier?
To get the crispiest samosas, make sure your dough is rolled thin enough and roasted lightly before filling. Also, fry the samosas at medium flame to ensure they cook evenly without burning.
For more tips on making crispy Indian snacks, you might find our Crispy Tandoori Paneer Tips helpful.
Cocktail Samosa Recipe | Crispy Mini Party Samosas
Equipment
- 1 Rolling pin / Belan
- 1 Frying pan / kadai
- Slotted spoon
- 2-3 Mixing bowls since you’ll need at least one for dough, one for filling, and maybe one for spices.
Ingredients
For Samosa Sheets:
- 1/2 cup All-purpose flour (maida)
- 1/2 cup whole wheat flour (atta)
- Pinch of salt
- 2 tbsp hot oil
- Water (as needed)
For Filling:
- 2 pcs medium potatoes, boiled & mashed
- 1/4 cup green peas, boiled
- 1 pcs onion, finely chopped
Instructions
Dough & Sheets:
- Mix flour, salt, and hot oil.
- Knead into soft dough and rest 30 mins.
- Roll and roast thin sheets.
Filling:
- Sauté onions, chilies, and spices.
- Add mashed potato and peas.
- Mix well and cool.
Frying:
- Fold samosa sheets into cones.
- Stuff with filling, seal edges.
- Fry until golden brown.
Notes
- Feel free to swap regular potatoes with sweet potatoes or even mixed veggies for a twist in flavor. If you’re short on time, store-bought spring roll or phyllo sheets work great instead of making the dough from scratch.
- You can prepare the samosa filling a day in advance. Just cover and refrigerate – it makes assembling and frying so much faster when guests are about to arrive.
- Shaped cocktail samosas freeze beautifully. Arrange them on a tray, freeze till solid, then pop into a ziplock bag. When needed, fry straight from the freezer—no thawing required!
- Got leftovers? Refrigerate fried samosas for up to 2 days. To keep them crisp, reheat in the oven or air fryer instead of the microwave.
- These little samosas are absolute party stars! Make the filling and dough ahead, and just fry fresh batches as guests roll in.
- Spice levels are super easy to tweak. Reduce the green chilies if you’re making them for kids, or amp up the garam masala and black pepper for those who love heat.
- For a lighter bite, skip deep-frying—baked or air-fried samosas still turn out golden and crisp.
- Don’t forget: fresh cilantro and a squeeze of lemon take the flavor up a notch just before serving.
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