1 cup grated dark chocolate
1½ cups refined flour
4 tbsps + 1 tsp castor sugar
2 tbsps ghee
1 tbsp pistachio slivers
1 cup sugar
Oil for deep-frying
Combine refined flour, four tbsps castor sugar and ghee in a bowl. Mix well and rub till it resembles a breadcrumb texture.
Add sufficient water and knead into a semi-stiff dough. Refrigerate for 10 minutes.
Combine chocolate and pistachio in a bowl. Mix well and add one tsp castor sugar and mix well.
Divide the dough into eight equal portions and roll out into medium size rotis. Cut the rotis into halves.
Apply water on one edge half and roll into a small cone. Reserve some chocolate mixture for garnishing and place a spoonful of the chocolate mixture from the remaining into the cone and seal to make a samosa. Similarly prepare the remaining.
Prepare a thick sugar syrup by cooking sugar in one cup water.
Heat sufficient oil in a kadai. Deep-fry the samosas on a low heat till golden and crisp. Drain on absorbent paper.
Dip the samosas in sugar syrup and soak them well.
Garnish with reserved chocolate mixture and serve immediately.