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
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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.
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Divide the filling in 2 parts and keep aside
For Making rolls
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Mix the maida and ¼ cup water to make a thin batter. And keep aside.
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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.
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Spread one part of the filling mixture evenly over the rolled dough, slightly pressing.
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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.
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With a sharp knife slice about ½ inch thick slice, this should make about 14 -16 pieces. Press each piece lightly.
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Make second roll as same method.
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Heat oil in a wok over medium high heat.
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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.