Chocolate and Banana Samosas with Chai Spiced Crème Anglaise

1 hr


Chocolate and Banana Samosas with Chai Spiced Crème Anglaise Recipe
Club Noor

by Saba Wahid

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For Samosas:

2 ripe bananas

1 tsp sugar

1 pinch of chai spice

1 pkt  frozen samosa wrappers

1 milk chocolate bar, broken into small square/rectangle pieces

1 egg (whisked)

Noor Oil(for frying)

For Chai spiced Crème Anglaise:

2 cups  heavy cream

½ tsp vanilla extract

4 egg yolks

¼ cup sugar

½ tsp  *chai spice mix

*For Chai Spice: Combine ingredients below

1 tsp cinnamon

tsp cloves

tsp ginger

tsp all spice

1 tsp cardamom



Desserts are a weakness for most people, especially after eating a spicy wholesome meal. There’s no better way to cleanse the palate than with a bite of a little sweet something. When entertaining guests, it’s always best to plan ahead, which means taking the right steps to save time during the party. These easy samosas are quick to make and store easily in the fridge or freezer for a crowd pleasing dessert everyone would love.

The key to making these delicious little desserts is using the right ingredients. Over ripe bananas (when the skin is almost black) are the best to use, because they will mash easily and they are super sweet. The chocolate will also make a difference in this, so I go a step above and use Lindt milk chocolate, but it’s really personal preference. I came up with this dish when I wanted something fun for the whole family to enjoy. It takes the best of the east and west and puts it all together into the perfect little bite.

Steps Involved:  

This recipe involves the preparation of the samosas followed by the delicate topping.

Samosa preparation:

Remove the spring roll/samosa wrappers from the packet and place under a damp paper towel.
In a medium size bowl mash banana into a paste, add a dash of *chai spice (a mix of cinnamon, cloves, cardamom, ginger and all spice powders) along with one teaspoon of sugar.
Take samosa wrapper, one at a time and scoop on with 1 teaspoon of banana filling and a small piece of chocolate towards one end of the strip. Fold over one corner to form a triangle and continue to fold the wrapper all the way through. Seal ends with whisked egg.
Repeat until all the filling has been used. Ideally one could make 8 samosa fillings per banana.
Make samosas ahead of time and keep chilled.
Keep chilled in a refrigerator until ready to use or freeze for future use.

Crème anglais preparation:

First, place a medium sized ceramic/metal bowl into the freezer.
Take a sauce pan combine cream, 1/8 cups of sugar, and the vanilla extract, bring almost to a boil.
In another heat proof, non reactive bowl whisk the egg yolks; along with *chai spice and the remaining sugar until the mixture is smooth.
Next, temper the eggs with a tablespoon at a time of the hot cream prepared earlier. Pour the remaining egg mixture back into the pan with the cream and stir continuously on a medium heat until the mixture has a thick consistency.
Pass the cream mixture through a strainer on to the chilled bowl to stop further cooking and allowing it to cool down quickly.
When samosas are ready to be served, deep fry the samosas in medium hot fire with Noor Oil, drain excess Noor Oil with a perforated ladle and serve them hot with chai spiced crème anglaise.


Samosas taste great when served hot with chai spiced crème anglaise and a dash of chilli tomato ketchup for some tanginess with a tinge of spice.

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