These Cocktail samosa are a guaranteed crowd-pleaser. Each crispy, golden parcel is packed with a rich and aromatic filling made from perfectly spiced, grated paneer.
The filling is infused with a flavorful blend of Indian spices, herbs, and sautéed vegetables that complement the soft paneer beautifully, delivering a burst of taste in every bite.
What makes cocktail samosas an ideal party snack is not only their irresistible flavor but also their convenient size and ease of serving. Their small size makes them easy to pick up, dip, and devour — no mess, no fuss! Serve them with mint chutney, tamarind sauce, or even a yogurt dip for a delightful contrast of flavors.
Whether you’re throwing a festive celebration, hosting a game night, or simply craving a crispy snack with your evening tea, these cocktail samosas check all the boxes. Moreover, you can prepare them in advance, freeze them, and then fry or bake just before serving, making them as practical as they are delicious.
Crispy on the outside, rich and spicy on the inside — these mini paneer samosas are sure to be the highlight of your appetizer table!
You’ll Love This Cocktail Samosa Recipe
Wondering if these are mini samosas?
Absolutely! These paneer-filled delights are truly bite-sized—so small you can polish one off in just two bites. Perfectly petite, yet packed with flavor!
Ideal for parties and potlucks:
These cocktail samosas are a total hit at gatherings. Their small size makes them an easy-to-eat finger food, and your guests won’t be able to stop at just one!
Prep-ahead friendly:
Shape them in advance and store in the fridge or freezer — then simply bake right before serving. They’re ready in no time, making them an excellent stress-free party snack.
Super versatile:
Whether you prefer baking, air frying, or deep frying, these samosas turn out delicious every time — the cooking method is totally up to you! I love baking them because it allows me to prepare a big batch all at once. Plus, baking is a healthier alternative to deep frying.
Serve it right:
Offer these mini samosas with a side of tangy tamarind-date chutney and vibrant green chutney. Also, paired with cocktails or a hot cup of tea or coffee, they’re always a winner.
Ingredient Notes For Paneer Samosa
Let’s break down the ingredients required for this bite-sized appetizer, starting with the flavorful stuffing and followed by the outer layer. A well-prepared filling paired with the right wrapper ensures your samosas come out perfectly crisp and delicious every time.
For the Stuffing:
- Paneer (Indian Cottage Cheese): I’ve used store-bought frozen paneer, which I grated using a box grater. Pro Tip: Grate the paneer while it’s still cold or slightly frozen — this helps achieve a finer, more even texture without it crumbling. Avoid grating at room temperature as the paneer becomes too soft and might fall apart.
- Red Onion: I prefer red onions for their sharper flavor, which works wonderfully in Indian snacks. Finely chopped onions give a nice crunch and balance to the creamy paneer.
- Tomatoes: Opt for firm tomatoes like Roma or plum varieties. These are ideal for cooking due to their lower moisture content and fewer seeds. Juicier tomatoes, like beefsteak or salad tomatoes, can make the filling watery and soggy — something we want to avoid!
- Ginger, Garlic, and Green Chilies: I usually blend fresh ginger, garlic, and green chilies into a smooth paste using the wet jar of my spice grinder. You can also use ready-made ginger-garlic paste and just chop the green chilies separately if you’re short on time.
- Spices: To bring out the authentic Indian spices, we’ll use a mix of classic pantry spices such as turmeric, red chili powder, garam masala, cumin powder, and coriander powder. These warm spices elevate the paneer mixture and give it a bold, savory taste.
For the Outer Layer:
- Spring Roll Pastry Sheets (or Egg Roll Wrappers): These are super convenient and easy to work with. Look for them in the freezer section of any Indian or mainstream grocery store. They are perfect for achieving that crispy, flaky texture we all love in a samosa — and they’re ideal for miniature versions like these.
- Flour and Water Paste: This simple mixture acts as the “glue” for your samosas. By mixing all-purpose flour with a bit of water to create a thick paste, you can seal the edges securely, preventing any filling from escaping during cooking. It also helps maintain that signature triangular shape.
How To Make Cocktail Samosa?
Making Stuffing For Cocktail Samosa:
1) Heat oil and add cumin seeds: Start by adding 1–2 tablespoons of oil to a medium pan and place it over medium heat. Once the oil is hot, toss in the cumin seeds and let them crackle to release their aroma. Once the oil is sufficiently hot, add cumin seeds. Let them crackle and release their rich, nutty aroma — this is the first layer of flavor for the stuffing.
2) Add aromatics — onion, ginger, garlic, and green chili: To the sizzling cumin, add finely chopped red onions along with freshly crushed ginger, garlic, and green chilies. This aromatic base infuses the stuffing with bold Indian flavors and a subtle heat that builds up gently.
3)Sauté until onions turn soft and translucent: Mix the ingredients thoroughly and cook for 3 to 4 minutes, or until the onions lose their rawness and become tender with a slight golden hue. The onions should turn soft, slightly pinkish, or translucent. This indicates they’re cooked just right and ready for the next step.
4) Incorporate chopped tomatoes and cook till mushy: Now add finely chopped Roma or plum tomatoes. Continue to cook while stirring occasionally until the tomatoes break down and become soft and pulpy. You’ll know they’re done when the oil begins to separate and the mixture looks thick and cohesive.
5) Add spices and salt to build flavor: Sprinkle in salt along with turmeric powder, red chili powder, coriander powder, garam masala, and crushed kasoori methi (dried fenugreek leaves). These spices give the stuffing its warm, earthy, and slightly tangy flavor profile typical of Indian street snacks.
6) Blend in the spices and cook for a short time: Stir the spices evenly into the tomato-onion mixture and let it cook for about a minute to enhance the flavors and aroma. This helps the spices release their oils and flavors, making the stuffing more aromatic and flavorful.
7) Add green peas, grated paneer, and fresh lime juice: Next, stir in the green peas (either fresh or frozen), followed by the grated paneer. Add a splash of fresh lime juice to introduce a tangy freshness that perfectly complements the creamy paneer.
Making Flour Paste:
1) Combine all-purpose flour and water in a mixing bowl: Start by placing the required amount of all-purpose flour into a clean bowl. Gradually pour in water little by little to avoid adding too much at once.
2) Whisk thoroughly to create a smooth, thick batter: Using a spoon or whisk, stir the flour and water mixture continuously until you form a thick, smooth paste without any lumps. Make sure the consistency is just right—not too runny or too stiff—so it can be used effectively as a sealing adhesive for shaping the samosas.
Shaping & Baking Mini Samosa (Cocktail Samosa):
1 & 2) Prepare the spring roll wrappers:
Take a neat stack of spring roll wrapper sheets and place them on a clean cutting board. Use a sharp knife or pizza cutter to neatly cut the stack into three uniform, elongated strips. These strips will serve as the outer layer for your mini samosas.
3) Add the filling to the wrapper strip:
Pick up one of the strips and lay it flat on your workspace. At one end of the strip, spoon about one tablespoon of the prepared paneer samosa stuffing. Leave some space along the edges to make folding and sealing easier.
4) Begin folding into a triangular shape:
Fold the edge of the strip over the filling to form a small triangle. Continue folding the triangle over itself repeatedly, just like folding a paper fan or making a flag, working your way down the length of the strip until you reach near the end.
5) Seal the samosa:
Once you’ve folded almost the entire strip into a triangular shape, brush or dab the flour-and-water paste you prepared earlier onto the remaining edge. Press firmly to seal the samosa so that it holds its shape during cooking.
6) Repeat for all strips:
Continue this folding and sealing process for all the remaining spring roll strips until you’ve shaped all your mini samosas.
7) Preheat the oven:
When ready to cook, preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking.
8) Arrange and oil the samosas:
Arrange the shaped samosas on a baking tray lined with parchment paper, making sure to leave space between each one. Spray a light layer of oil or brush each samosa thoroughly to help them bake up golden and crispy. After a few minutes, flip each samosa over and apply oil on the other side as well.
9) Bake to perfection:
Bake the samosas in the preheated oven for about 12 minutes until they begin to turn golden and crisp. Then, carefully flip them to the other side and continue baking for an additional 8 minutes. This 20-minute baking process will ensure the samosas turn perfectly crispy and golden brown.
Expert Tips For Mini Samosa
Shaping Cocktail Samosas:
Folding mini samosas may seem complicated at first, but once you understand the basic triangular fold, it becomes quick and simple. Once you get the hang of it, folding a batch of these mini samosas becomes quick and effortless.
Air Fryer Instructions:
Set your air fryer to 400°F (200°C). Place the prepared cocktail samosas in a single layer and cook them for 5 minutes. Flip them gently and air fry for another 5 minutes until evenly golden and crispy.
Mini Samosa Filling Variations:
1) Classic Potato-Pea Stuffing: Swap the paneer filling with a traditional spiced mashed potato and green peas mixture. You can refer to my Punjabi samosa recipe for the exact masala. Just be sure to dice the potatoes finely or mash them completely to fit easily into the mini samosa wrappers.
2) Chana Dal Stuffing: Boil chana dal until soft yet still holding shape (not mushy). Then, temper it with spices similar to the paneer version—skip the onion and tomato for a drier mix ideal for stuffing.
3) Spinach & Paneer: A delicious blend of finely chopped spinach and crumbled paneer sautéed with garlic and spices can make a nutrient-rich stuffing.
4) Sweet Potato Masala: Mash cooked sweet potatoes and mix them with spices like cumin, garam masala, and a touch of lime juice for a sweet-spicy twist.
5) Mixed Veg: Finely chop and sauté a medley of vegetables like carrots, beans, peas, and corn for a colorful, crunchy filling option.