Samosa Roll

Samosa Roll

Ingredients (for 5-6 servings)

For filling

4 medium potatoes boiled

1/2 cup green peas boiled

1 tsp cumin seeds powder

½ tsp crushed fennel seeds

1 tbsp green chili chopped

2 tsp coriander powder

1/2 tsp red chili pepper

1/2 tsp garam masala

1 tsp dry mango powder

Salt as per taste

2 tsp green coriander  chopped

For outer covering

1 cup all purpose flour (maida)

2 tbsp semolina (fine sooji)

1/2 tsp  salt

3 tbsp oil

1/3 cup water

Other ingredients

3-4 tbsp all purpose four (maida)

¼ cup water

Oil for deep frying

Method (How to make samosa roll)

Outer  part

Mix maida, sooji, salt, and oil. Add water as required and  make soft dough. Cover the dough with a wet cotton cloth. Let it rest at least 15 -20 minutes.

For Filling

Peel the boiled potato and mash, mix boiled,  mix all the ingredients for filling cumin seeds powder, coriander powder, fennel seeds, green chilli, mango powder, salt, and green coriander leaves.

Divide the filling in 2 parts and keep aside

For Making rolls

Mix the maida and ¼ cup water to make a thin batter. And keep aside.

Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 15 inch diameter circle.

Spread one part of the filling mixture evenly over the rolled dough, slightly pressing.

Roll the sheet gently, use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.

With a sharp knife slice about ½  inch thick  slice, this should make about 14 -16 pieces. Press each piece  lightly.

Make second roll as same method.

Heat oil in a wok over medium high heat.

Dip one piece in the batter one at a time and drop them slowly into the hot oil. Fry the pieces in small batches. Fry the rolls until both sides are golden-brown, turning occasionally. Repeat this process until all the pieces are cooked.

Serve hot with green chutney or tomato sauce.