A yummy twist to the Indian Samosa, these rolls have the same filling Samosa lovers crave. Potatoes, peas, chili and a blend of Indian spices rolled in flour covering and deep fried, this is one fried snack you won’t be able to resist.
- Potatoes, boiled and peeled 3 large
- Peas, fresh or frozen, boiled 1/2 cup
- Ginger, grated 1 tablespoon
- Green chilli, finely chopped 1 – 2
- Fresh Coriander (cilantro), chopped 3 tablespoons
- All-purpose flour (Maida) 3 cups
- Garam masala 1 teaspoon
- Cumin Powder 1 teaspoon
- Coriander Powder 1 teaspoon
- Salt To Taste
- Cooking Oil 1 tablespoon + For frying
- Mash the boiled potatoes in a large bowl and add all dry spices to it.
- Also add the chopped green chili and coriander and grated ginger. Mix everything well.
Tip: You can also add some grated carrot to the filling.
- Add the boiled peas at the last and mix gently again. Keep the filling aside.
Tip: Add the boiled peas at the last and mix gently otherwise the peas will get smashed.
- Sift the all-purpose flour (maida) in a bowl and add a few drops of cooking oil and pinch of salt to it.
- Using clean hands and a little water, knead it into soft dough. Cover with cloth and keep aside for 15 minutes.
- Pour oil in a deep frying pan and place it on medium heat.
- Remove the cloth from the maida dough and break out a small portion of it. Roll it into a ball within greased palms and then place it on a greased rolling board.
- Using a rolling pin roll it out into a circular sheet about 1/3 inch in thickness and 3 inches in diameter.
- Place a generous portion of the potato filling in a line at the center of the sheet.
- Dip your finger in water and gently run it along half semi-circle of the sheet. Roll the samosa from the other semi-circle end and seal it at the water lined end.
Tip: Sealing the roll at a water lined end makes sure the samosa roll doesn’t open up at that end while deep frying.
- Deep fry the rolls in the hot oil until they are browned on all sides. Then transfer them to a plate lined with paper towels to drain the excess oil.
- Serve hot with tomato ketchup or any other chutney.
Tip: You can also cut the rolls into half and serve them as bite-sized portions.
Preparation Time: 45 minutes
Serves: 3 – 4