1 cup dark chocolate, chopped
1½ cup refined flour
4 tbsp + 1 tsp castor sugar
2 tbsp ghee
1 tsp crushed black peppercorns
1 cup crumbled chocolate sponge cake
2 tbsp fried nuts (chopped cashew nuts, raisins)
1 tsp cinnamon powder
¼ cup brown sugar
Rice bran oil to deep-fry
1 cup melted dark chocolate
½ cup melted white chocolate
Put refined flour, four tablespoons castor sugar, ghee, and crushed black peppercorns into a mixing bowl. Mix well and rub till the mixture resembles breadcrumbs. Add sufficient water and knead into semi-stiff dough. Cover and refrigerate for 10 minutes.
Put fried nuts, cinnamon powder, chocolate sponge, chopped dark chocolate and brown sugar into another bowl and mix well. Add one teaspoon castor sugar and mix well.
Divide dough into eight equal portions and roll each out into medium size rotis. Cut the rotis into two equal parts.
Apply water on the edges of each half and roll into a small cone. Place a spoonful of the chocolate mixture in the cone and seal the open edge to make a samosa.
Heat sufficient oil in a kadai (wok). Slide in the samosas and deep-fry on low heat till golden and crisp. Drain on an absorbent paper.
Dip the samosa in dark chocolate and arrange on a serving plate. Pour the white chocolate over them to make a pattern and serve hot.