Mummy Samosa Popsicles

Mummy Samosa Popsicles

I didn’t grow up observing or celebrating Halloween. But like many other festivities India slowly adapted celebrating Halloween in the past few years. The different spooky food, the ideas, the creations around everything edible is the most intriguing part of Halloween to me. I love watching how my daughter’s expression changes, when she unexpectedly discovers or I surprise her with whatever little different I make for Halloween. Sudden reactions followed by a total laugh riot then eating some good food, Life is all about cherishing the happy moments and making memories with them. I’ve planned to make an Oreo Dirt Cake for this year’s Halloween, then the idea of making Mummy Samosa Popsicles caught my mind from nowhere, and I ended up making them. These unusual Samosas are pizza flavoured and have gooey, cheesy centers in them which are why they can be a party hit especially among kids. But only kids! Please admit that you love cheese too, don’t you? These are baked, so, not greasy okay. My family loved eating mummy samosas, and I hope you’ll enjoy having them too. Now follow the exact steps, and make a tasty batch for your family and friends. I’ve added pointers (read note) on how to make a non-vegetarian version of the samosas also. Let me know about your experience if you’re making this recipe. 🙂

Mummy Samosa Popsicles
Mummy Samosa Popsicles

Mummy Samosa Popsicles

Yield: 7

Ingredients

For Samosa filling

  • Boiled potatoes- 6 (medium sized)
  • Capsicum- 1 (chopped)
  • Onion- 1 large (chopped)
  • Garlic- 2 tbsp (chopped)
  • Green onion- 2 (chopped)
  • Green chillies- 2-3 (chopped)
  • Tomato- 2 medium sized (chopped)
  • Italian seasoning- 1½ tsp
  • Pizza/Pasta sauce- 3 tbsp
  • Fresh breadcrumb- ½ cup
  • Vegetable oil- 3 tbsp
  • Salt to taste
  • Cheese- 1 cup grated (read note)

For samosa dough

  • All-purpose flour/Maida- 1¾ cups
  • Vegetable oil- 4 tbsp + more
  • Salt- ¼ tsp
  • Water as required

For decoration

  • Popsicles sticks (read note)
  • Whole black peppercorns or Cloves

Method

Making the filling

Mash the boiled potatoes, keep aside.

Ingredients and Making the filling
Ingredients and Making the filling

Heat oil in frying pan (non-stick preferably). Add chopped onion, sauté over medium heat until light brown in colour. Next to add green chillies and garlic, sauté for a few seconds. Add in all the other veggies except mashed potato, stir-fry over medium heat for less than a minute. Now add mashed potato, salt, pasta sauce, breadcrumb, and Italian seasoning. Mix well and cook over medium heat for 3-4 minutes. Remove this vegetable mixture from the heat and keep aside. Let the mixture cooled a bit before shaping them up.

Making of the patties
Making of the patties

Grease both of your palms with oil, start making oblong shaped patties from the vegetable mixture. Make a groove in each patty and stuff with grated cheese, seal the cheese filled center by tucking in the vegetable mixture from the sides to the middle and make a smooth patty. Place the patties in a plate and keep it refrigerated while you’re making the samosa dough.

Making the samosa dough and mummy samosa popsicles

Take water in a bowl, and soak the Popsicle sticks in the water.

Soak the Popsicle sticks in water
Soak the Popsicle sticks in water

In a bowl add maida, 4 tbsp vegetable oil, and salt. Mix well using your fingers. The flour mixture will become crumbly in texture. Now add water slowly, and knead until smooth, lump-free firm dough forms.

Samosa dough and dough ball
Samosa dough and dough ball

Make balls from the dough. At the time of rolling apply a few drops of oil on each ball. Do this for one ball at a time, when you begin to roll. And grease the rolling surface with little oil too; you need to do this every time before rolling each ball.

Making of the Samosa pastry strips
Making of the Samosa pastry strips

Start rolling evenly in an oblong shape, keep in mind that the thickness of the samosa pastry should be like roti. With a knife or pizza cutter cut the samosa pastry in vertical ¼ “thick strips.

Make the eyes
Make the eyes

Take out the patties from the refrigerator. To make the Mummy eyes place little dough balls on the patties as shown in the picture. After that press whole black peppercorns on top the eyeballs. Press the black peppercorns gently inside the eyeball, only the top surface of the black peppercorn should be visible, otherwise, the black peppercorns would come out loose after baking, so, do it accordingly. Alternately for the eyes, you can use cloves also. Even I’ve found cloves are better because they sealed properly with the eyeball and didn’t come out after baking.

Wrap with pastry strips
Wrap with pastry strips

Wrap the patties with pastry strips by keeping a little place at the lower part of each patty where the Popsicle sticks need to be inserted. After wrapping all the patties with pastry strips, make little cut marks with a knife at the lower parts and insert the Popsicle sticks. Pat dry the soaked Popsicle sticks before inserting into the patties.

Oven method

Now the mummy samosa popsicles are ready to bake. Preheat the oven to 180 degrees C. Brush the popsicles with oil and place them onto an aluminium foil-lined baking tray. Grease the facing side of the foil with oil before placing the samosa popsicles. Bake for 15 minutes or until pale brown in colour, and they should feel crisp on the outside when touched.

Air fryer method

If you’re using an air fryer brush all the mummy samosa popsicles with oil before putting them into the basket. Brush the base of the air fryer basket with oil.

Brush the bottom of air fryer basket with oil
Brush the base of the air fryer basket with oil

Preheat air fryer to 180 degrees C for 5 minutes. Arrange the samosas into the basket. Bake for 15 minutes or until pale brown in colour, and they should feel crisp on the outside when touched.

Don’t place the popsicles overlaying each other, arrange them in a layer inside the basket and bake in batches. I’ve baked three at a time in the air fryer.

Serve hot Mummy Samosa Popsicles immediately with some chutney or ketchup and amaze your guests. Enjoy!

Note:

  • Use any cheese (mozzarella/cheddar or a mix of both) of your choice.
  • You can add chopped mushroom while cooking the samosa filling. For a non-vegetarian version you can add chicken or mutton keema into the filling.
  • If you don’t have the Popsicle sticks, Mummy Samosas can be made without them as well.

Mummy Samosa Popsicles

These Mummy Samosa Popsicles are a new, innovative way to make samosas for Halloween Party. The cheesy, pizza flavoured filling made them delicious to have it's difficult to stop only at one.

Cuisine Indian
Servings 7
Author Chandrima

Ingredients

For Samosa filling

  • 6 (medium sized)- Boiled potatoes
  • 1 (chopped)- Capsicum
  • 1 large (chopped)- Onion
  • 2 tbsp (chopped)- Garlic
  • 2 (chopped)- Green onions
  • 2-3 (chopped)- Green chillies
  • 2 medium sized (chopped)- Tomatoes
  • tsp- Italian seasoning
  • 3 tbsp- Pizza/Pasta sauce
  • ½ cup- Fresh breadcrumb
  • 3 tbsp- Vegetable oil
  • Salt to taste
  • 1 cup grated (read note)- Cheese

For samosa dough

  • 1¾ cups- All-purpose flour/Maida
  • 4 tbsp + more- Vegetable oil
  • ½ tsp- Salt
  • Water as required

For decoration

  • Popsicles sticks (read note)
  • Whole black peppercorns or Cloves

Instructions

Making the filling

  1. Mash the boiled potatoes, keep aside. 

  2. Heat oil in frying pan (non-stick preferably). Add chopped onion, sauté over medium heat until light brown in colour. Next to add green chillies and garlic, sauté for a few seconds. Add in all the other veggies except mashed potato, stir-fry over medium heat for less than a minute. Now add mashed potato, salt, pasta sauce, breadcrumb, and Italian seasoning. Mix well and cook over medium heat for 3-4 minutes. Remove this vegetable mixture from the heat and keep aside. Let the mixture cooled a bit before shaping them up.

  3. Grease both of your palms with oil, start making oblong shaped patties from the vegetable mixture. Make a groove in each patty and stuff with grated cheese, seal the cheese filled center by tucking in the vegetable mixture from the sides to the middle and make a smooth patty. Place the patties in a plate and keep it refrigerated while you’re making the samosa dough.

Making the samosa dough and mummy samosa popsicles

  1. Take water in a bowl, and soak the Popsicle sticks in the water.

  2. In a bowl add maida, 4 tbsp vegetable oil, and salt. Mix well using your fingers. The flour mixture will become crumbly in texture. Now add water slowly, and knead until smooth, lump-free firm dough forms.

  3. Make balls from the dough. At the time of rolling apply a few drops of oil on each ball. Do this for one ball at a time, when you begin to roll. And grease the rolling surface with little oil too; you need to do this every time before rolling each ball. Start rolling evenly in an oblong shape, keep in mind that the thickness of the samosa pastry should be like roti. With a knife or pizza cutter cut the samosa pastry in vertical ¼ “thick strips. 

  4. Take out the patties from the refrigerator. To make the Mummy eyes place little dough balls on the patties as shown in the picture. After that press whole black peppercorns on top the eyeballs. Press the black peppercorns gently inside the eyeball, only the top surface of the black peppercorn should be visible, otherwise, the black peppercorns would come out loose after baking, so, do it accordingly. Alternately for the eyes, you can use cloves also. Even I’ve found cloves are better because they sealed properly with the eyeball and didn’t come out after baking. 

  5. Wrap the patties with pastry strips by keeping a little place at the lower part of each patty where the Popsicle sticks need to be inserted. After wrapping all the patties with pastry strips, make little cut marks with a knife at the lower parts and insert the Popsicle sticks. Pat dry the soaked Popsicle sticks before inserting into the patties.

Oven method

  1. Now the mummy samosa popsicles are ready to bake. Preheat the oven to 180 degrees C. Brush the popsicles with oil and place them onto an aluminium foil-lined baking tray. Grease the facing side of the foil with oil before placing the samosa popsicles. Bake for 15 minutes or until pale brown in colour, and they should feel crisp on the outside when touched.

Air fryer method

  1. If you’re using an air fryer brush all the mummy samosa popsicles with oil before putting them into the basket. Brush the base of the air fryer basket with oil. Preheat air fryer to 180 degrees C for 5 minutes. Arrange the samosas into the basket. Bake for 15 minutes or until pale brown in colour, and they should feel crisp on the outside when touched.

  2. Don’t place the popsicles overlaying each other, arrange them in a layer inside the basket and bake in batches. I've baked three at a time in the air fryer.

  3. Serve hot Mummy Samosa Popsicles immediately with some chutney or ketchup and amaze your guests. Enjoy!

Recipe Notes

  • Use any cheese (mozzarella/cheddar or a mix of both) of your choice.
  • You can add chopped mushroom while cooking the samosa filling. For a non-vegetarian version you can add chicken or mutton keema into the filling.
  • If you don’t have the Popsicle sticks, Mummy Samosas can be made without them as well.  
Cheese Inside
Cheese Inside
Before baking
Before baking
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