How to make Choco Mosa Recipe - Flaky puff samosas coated with chocolate. Simply yummy!

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) ( मैदा ) , Dark chocolate ( डार्क चॉकलेट )

Cuisine : Fusion

Course : Desserts

Choco Mosa

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Choco Mosa Recipe Card

Choco Mosa
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Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Choco Mosa

  • Refined flour (maida) sifted 1 3/4 cups

  • Dark chocolate 500 grams

  • Salt 1 teaspoon

  • Butter 2 cups

  • Cold water 1 cup

  • Prunes 10-12

  • Pistachios 2 tablespoons

  • Almonds 10

  • Glazed cherries 10

  • Orange peel 1

Method

Step 1

Melt two and half tablespoons of butter. Mix flour and salt. Add melted butter and cold water and knead into a dough. Soften the remaining butter slightly and shape into a one inch thick square.

Step 2

Flatten dough on a lightly floured chilled surface, place the butter in the centre and enclose it with the dough. Roll, fold and turn the dough six times, chilling it in the refrigerator for thirty minutes after every second turn. Meanwhile prepare the filling. Chop all the ingredients fine and mix well.

Step 3

Divide into thirty two equal portions. Preheat oven to 220°C. Divide the dough into sixteen equal portions. Roll out into elongated diskettes of four inch diameter each. Cut each diskette into half.

Step 4

Shape each half into a cone and stuff a portion of the filling into it. Apply a little water at the edges and seal them to form a samosa. Place the samosas on a baking sheet and bake in the preheated oven at 220°C for about ten minutes.

Step 5

Lower the temperature to 180°C and bake for a further twenty minutes or till the samosas turn golden brown and crisp. Take them out and let them cool completely. Melt chocolate in a double boiler.

Step 6

Dip the samosas in the melted chocolate and set them on a plate keeping sufficient distances between each of them. Serve when the chocolate has set.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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