Print Recipe

Mini Cream Cheese Samosa: Festive Indian Recipe #2


  • Ingredients for the stuffing:
  • Cherries in heavy syrup chopped: 200 g (reserve 1 tbsp of the syrup and discard the rest)
  • Cream cheese I used American Bagel Factory brand: 100 g
  • Cocoa powder: 30 g
  • Icing sugar: 3 tbsp
  • Finely chopped soft candies I used Parle 2-in-1 rose-flavoured candy: 2 tbsp
  • Cherry syrup: 1 tsp
  • Instant oats: 4 tbsp
  • Sweet-n-sour biscuits powdered (I used Parle Krackjack): 5 tbsp
  • Ingredients for the dough:
  • Oil: ½ cup
  • Water: Just
  • Refined flour: 3 cups enough to bind
  • Oil for deep-frying
  • Honey or maple syrup for drizzling


  • Combine all the ingredients for the stuffing, ensuring that the candies and the cherries don’t get smashed completely. Keep this refrigerated, until the samosa wrappers are ready.
  • For the dough, combine the flour and the oil and crumble with your fingers. Add water, little at a time, and knead into a smooth and non-sticky dough. Cover the dough and let it rest at room temperature for about 15 min.
  • After 15 min, divide the dough into equally sized balls (of the size of ping pong balls). Roll each of these balls, sprinkling a little flour to prevent sticking to the surface. Cut each of these rolled circles into half. Make cones out of these half circles, as shown in the picture.
  • Fill each cone with little stuffing and seal the opened end by pressing with the fingers.
  • Make six or seven mini samosas at a time.
  • Heat sufficient oil in a kadai or a deep-bottomed pan to deep-fry the sweet samosas. When the oil is smoking, reduce the flame and introduce the samosas slowly and carefully into the hot oil. Deep-fry both the sides of the samosas, until these turn light brown.
  • Remove the samosas with a perforated spoon, into a big plate lined with absorbent paper.
  • Drizzle some honey or maple syrup on the mini cream cheese samosas just before serving. Serve at room temperature or slightly chilled.