Cocktail Samosa made with Moongdal Namkeen and Oats

Try this bite-sized cocktail samosa made with moong dal namkeen and oats. Everything about this recipe is simple though the preparation seems a bit long.

The best thing about this samosa is that it has a good shelf life and remains fresh for long and so can be prepared in advance during the festival season. But do make a large quantity, else it will be eaten up before the festival comes round! It is an excellent tea-time snack.

Ingredients: (for 40-45 samosas)


  • Moong dal namkeen         – 1 teacup (175 ml)
  • Oats                                  – 1 teacup
  • Saunf (anise)                   – 1 tbsp
  • Ajwain (carom seeds)        – ½ tsp
  • Haldi (turmeric powder)        – ½ tsp
  • Hing (asafetida)                   – 2 pinch
  • Red chilli powder                 – 1 tsp
  • Dhania (coriander) powder – 1 tbsp
  • Amchoor (dry mango powder) -1 tsp
  • Garam masala powder      – ¼ tsp
  • Kasoori methi                    – 2 tbsp
  • Kaju (cashew nut)           – 8-10
  • Kismish (raisins)             – 20-25
  • Refined oil                       – 2 tbsp
  • Salt to taste


Cocktail Samosa Ingredients
Cocktail Samosa Ingredients for Stuffing


  • Dry roast saunf and ajwain for a few seconds and remove to a plate.
  • Dry roast oats on slow flame for two minutes. Remove and let it cool.
  • Finely chop kaju.
  • Take moong dal namkeen. oats, saunf and ajwain in a blender and pulse into coarse powder.
  • Heat 2 tbsp oil in a kadhai, put the ground powder, haldi, hing, red chilli powder, dhania powder, amchoor powder, garam masala, kasoori meethi, kaju, kishmish and salt.
  • Mix till everything combines well together. The stuffing is ready.

Ingredients for the outer covering:

  • Aata (wheat flour) – 1 teacup
  • Maida (all-purpose flour)      – ½ teacup
  • Sooji (semolina)                   – 1 tbsp
  • Ajwain (carom seeds)       – ¼ tsp
  • Refined oil                         – 2 tbsp
  • Warm water                         – ½ teacup
  • Salt according to taste.
  • Refined oil for frying the samosa – 2 teacups
Cocktail Samosa Ingredients for Outer Covering
Cocktail Samosa Ingredients for Outer Covering

Method to prepare the dough:

  • Sieve aata, maida and sooji. Add salt, ajwain and 2 tbsp oil, rub it together well.
  • Add warm water little by little and knead the flour into a stiff smooth dough.
  • Apply a little oil, cover the dough and keep aside for 15-20 minutes.

Method to make samosa:

  • Knead the dough again with greased palms.
  • Divide into equal portions and shape into small lemon size balls.
  • Roll the ball into a thin puri of 3″ diameter.
  • Cut this puri into 2 equal parts.
  • Take one half, fold the straight edge at the centre and join it to other edge by overlapping to form cone.
  • Now fill the cone with the stuffing, brush some water on the edges and press the edges together to seal properly.

    Divide flour into equal portions, put stuffing, roll and shape.
    Divide flour into equal portions, put stuffing, roll and shape.
  • Heat oil on medium flame,
  • Put 5-6 samosas in one batch and lower the flame.
  • Cook till samosas turn golden brown in colour.
  • Drain on absorbent paper.
  • After the samosa cools, store in an airtight container.
Cocktail Samosa is ready to serve!
Cocktail Samosa is ready to serve!

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