Cocktail Samosa Recipe | Crispy Mini Party Samosas
Cocktail samosa are bite-sized, crispy, golden snacks filled with a spiced potato-pea mixture. Perfect for parties, tea-time, or festive gatherings, these homemade samosas taste fresher and crunchier than store-bought ones.
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.