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.