Potato Samosa Roll

Potato samosa rolls are a delicious variation of traditional samosas. They typically consist of a spicy potato filling wrapped in a thin pastry sheet and then deep-fried or baked until golden and crispy. These rolls are a popular snack or appetizer in many parts of the world, known for their flavorful filling and crispy exterior.

Table of Contents

• Potato Samosa Roll

• Image

• About Potato Samosa Roll

• Ingredients

• Instructions

• Tips

• Video

Ingredients:

• 3 nos. - large potatoes, boiled and mashed

• 1 nos. - onion, finely chopped

• 2 nos. - green chilies, finely chopped

• 1 teaspoon - ginger-garlic paste

• 1/2 teaspoon - turmeric powder

• 1 teaspoon - cumin seeds

• 1 teaspoon - coriander powder

• 1/2 teaspoon - garam masala

• Salt to taste

• 1 tablespoon - oil

• Oil for frying

Instructions:

Prepare The Filling:

• Add cumin seeds and let them splutter.

• Add chopped onions and green chilies. Saute until onions are translucent.

• Add ginger-garlic paste and saute for another minute.

• Add turmeric powder, coriander powder, garam masala, and salt. Mix well.

• Add the mashed potatoes and mix until well combined.

• Cook for 2-3 minutes. Remove from heat and let the filling cool down.

Assemble the Rolls:

• Take one pastry sheet and place a spoonful of the potato filling at one end.

• Roll the pastry sheet tightly over the filling, folding in the sides as you go, to form a tight roll.

• Seal the edge with a little water to ensure it sticks together.

• Repeat with the remaining pastry sheets and filling.

Fry the Rolls:

• Heat oil in a deep frying pan or pot.

• Once the oil is hot, carefully add the samosa rolls in batches.

• Fry until they are golden and crispy, turning occasionally to ensure even cooking.

• Remove from oil and drain on paper towels to remove excess oil.

Serve:

• Serve hot with your favorite dipping sauce or chutney.

Enjoy your delicious potato samosa rolls!

Tips

• Dough Preparation: Use a mixture of all-purpose flour, salt, and a little oil to make a firm yet pliable dough. Rest the dough for at least 30 minutes before rolling.

• Potato Filling: Boil and mash the potatoes well. Add spices like cumin seeds, coriander powder, turmeric, red chili powder, and salt. You can also add green peas, chopped onions, and green chilies for added flavor.

• Rolling: Roll the dough into thin circles or squares. Cut them into halves to make the samosa sheets.

• Sealing: Seal the edges of the samosa sheets using a paste made of flour and water. This will prevent the filling from spilling out during frying.

• Frying: Heat oil in a deep pan over medium heat. Fry the samosa rolls until they turn golden brown and crispy.

• Serve Hot: Serve the potato samosa rolls hot with green chutney or tamarind chutney.

• Variations: You can also experiment with different fillings like minced meat, paneer, or mixed vegetables.

Video