Here’s a delicious recipe for Roll Samosas, also known as Samosa Rolls, which are crispy and filled with flavorful potato filling.
Roll Samosa Recipe
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 4 tablespoons oil or ghee
- 1/2 teaspoon salt
- Water (as needed)
For the Filling:
- 3 large potatoes (boiled and mashed)
- 1 teaspoon cumin seeds
- 1 medium onion (finely chopped)
- 1-2 green chilies (finely chopped, adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander (chopped, optional)
- Oil (for frying)
Instructions:
1. Prepare the Dough:
- In a mixing bowl, combine the flour, salt, and oil or ghee. Mix until crumbly.
- Gradually add water to form a smooth and firm dough. Cover with a damp cloth and let it rest for about 30 minutes.
2. Prepare the Filling:
- Heat a tablespoon of oil in a pan. Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste, green chilies, turmeric powder, red chili powder, and garam masala. Cook for a couple of minutes.
- Add the mashed potatoes and salt. Mix well, and cook for another 2-3 minutes. If desired, add chopped coriander for extra flavor. Let the filling cool.
3. Roll Out the Dough:
- Divide the rested dough into small balls (about the size of a golf ball).
- Roll each ball into a thin oval or rectangle shape.
4. Fill and Roll:
- Place a spoonful of the potato filling on one edge of the rolled-out dough.
- Roll it tightly from one end to the other, sealing the edges. You can use a little water to help seal the edges if needed.
5. Fry the Samosa Rolls:
- Heat oil in a frying pan over medium heat.
- Fry the rolls in batches until they are golden brown and crispy on all sides. Remove and drain on paper towels.
6. Serve:
- Serve hot with mint chutney or tamarind sauce for dipping.
Enjoy your crispy and flavorful Roll Samosas! If you have any questions or want variations, feel free to ask!
