Potato Roll Samosa
ID: 9a23285a...
A delicious and crispy tea-time snack made with a spiced potato filling rolled inside thin pastry strips and deep-fried to golden perfection. It is a creative twist on the traditional samosa.
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🍳 Cooking Flow
Prepare a firm dough with flour, oil, salt, water, and black seeds, then rest for 10 minutes. → Grate boiled potatoes and mix with spices, herbs, and corn flour, then shape into small cylinders. → Roll the dough thin, cut into strips, wrap around the potato cylinders, and seal with a flour-water paste. → Deep fry in medium-heated oil until golden brown and crispy.
Cooking Steps
Brief Cooking Order
Prepare a firm dough with flour, oil, salt, water, and black seeds, then rest for 10 minutes. → Grate boiled potatoes and mix with spices, herbs, and corn flour, then shape into small cylinders. → Roll the dough thin, cut into strips, wrap around the potato cylinders, and seal with a flour-water paste. → Deep fry in medium-heated oil until golden brown and crispy.
Introduction
A delicious and crispy tea-time snack made with a spiced potato filling rolled inside thin pastry strips and deep-fried to golden perfection. It is a creative twist on the traditional samosa.
Step 1
In a mixing bowl, combine 1 cup of flour, 1 tbsp of oil, and 1/2 tsp of salt. Mix well with your hands.
Step 2
Gradually pour 1/3 cup of water into the flour mixture and knead well to form a firm dough.
Step 3
Add 1/2 tsp of black seeds to the dough, mix well, cover, and let it rest for 10 minutes.
Step 4
In another bowl, grate the 2-3 boiled potatoes using a hand grater.
Step 5
Add 1/2 tsp of chilli flakes, 1/2 tsp of garlic powder, 1/2 tsp of ginger powder, 1/2 tsp of cumin powder, 1/2 tsp of salt, 1 tsp of chopped green chilli, 2 tbsp of chopped coriander leaves, and 2 tbsp of corn flour to the grated potatoes. Mix thoroughly.
Ingredients List
Important Notes
Adding corn flour to the potato mixture acts as a binder, helping the filling stay intact during deep-frying.
Make sure the flour paste is applied properly and the edges are sealed tightly to prevent the oil from seeping in or the roll from opening.
This recipe is based on visual analysis from the video, please refer to the original video for precise visual cues on rolling and cutting.
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