A yummy twist to the Indian Samosa, these rolls have the same filling Samosa lovers crave. Potatoes, peas, chili and a blend of Indian spices rolled in flour covering and deep fried, this is one fried snack you won’t be able to resist.

Ingredients

• Potatoes, boiled and peeled                             3 large
• Peas, fresh or frozen, boiled                            1/2 cup
• Ginger, grated                                                1 tablespoon
• Green chilli, finely chopped                            1 – 2
• Fresh Coriander (cilantro), chopped                 3 tablespoons
• All-purpose flour (Maida)                                3 cups
• Garam masala                                                1 teaspoon
• Cumin Powder                                                1 teaspoon
• Coriander Powder                                           1 teaspoon
• Salt                                                                To Taste
• Cooking Oil                                                     1 tablespoon + For frying

Procedure

1. Mash the boiled potatoes in a large bowl and add all dry spices to it.
2. Also add the chopped green chili and coriander and grated ginger. Mix everything well.

Tip: You can also add some grated carrot to the filling.

3. Add the boiled peas at the last and mix gently again. Keep the filling aside.

Tip: Add the boiled peas at the last and mix gently otherwise the peas will get smashed.

4. Sift the all-purpose flour (maida) in a bowl and add a few drops of cooking oil and pinch of salt to it.
5. Using clean hands and a little water, knead it into soft dough. Cover with cloth and keep aside for 15 minutes.
6. Pour oil in a deep frying pan and place it on medium heat.
7. Remove the cloth from the maida dough and break out a small portion of it. Roll it into a ball within greased palms and then place it on a greased rolling board.
8. Using a rolling pin roll it out into a circular sheet about 1/3 inch in thickness and 3 inches in diameter.
9. Place a generous portion of the potato filling in a line at the center of the sheet.
10. Dip your finger in water and gently run it along half semi-circle of the sheet. Roll the samosa from the other semi-circle end and seal it at the water lined end.

Tip: Sealing the roll at a water lined end makes sure the samosa roll doesn’t open up at that end while deep frying.

11. Deep fry the rolls in the hot oil until they are browned on all sides. Then transfer them to a plate lined with paper towels to drain the excess oil.
12. Serve hot with tomato ketchup or any other chutney.

Tip: You can also cut the rolls into half and serve them as bite-sized portions.

Preparation Time: 45 minutes

Serves: 3 – 4