Potato Roll Samosa I Make 12 Samosas at 1 Go I एक साथ बनाएं 12 समोसे | Pankaj Bhadouria

Potato Roll Samosa I Make 12 Samosas at 1 Go I एक साथ बनाएं 12 समोसे | Pankaj Bhadouria
Potato Roll Samosa I Make 12 Samosas at 1 Go I एक साथ बनाएं 12 समोसे | Pankaj Bhadouria
Making Samosas just got a little easier! Now you can make 12 samosas at 1 go with these potato samosa rolls!
These potato samosa rolls are as easy as they can be to make. You roll out the dough once and make 12 potato samosa rolls all together.
The dough for the potato samosa rolls is same as your regular samosa, the filling too is the same except for the addition of corn flour that prevents the potato mixture from bursting out in the oil. With every bite of the potato samosa rolls, you geta taste of the crust and the filling too! Now whenever you have guests coming over, impress them with your potato samosa rolls!
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Recipe:
Potato Samosa Rolls
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 5-6
Ingredients:
2 cups flours
4-5 tbsp ghee
1/2 tsp salt
1½ tsp carom seeds
For filling:
5 large boiled potatoes
6 tbsp corn flour
Salt to taste
1 tsp red chili powder
6 tbsp corn flour
Salt to taste
1 tsp red chili powder
1 tsp cumin powder
1 tsp black pepper powder
1 tsp chat masala
Chopped green chilies
Chopped coriander leaves
For Chutney:
1 cup tamarind pulp
1 cup jaggery
1 tbsp oil
1½ tsp onion seeds
1½ tsp fennel seeds
Salt to taste
3-4 whole red chilies
Oil to fry
Method:
Add the ghee, salt to the flour and rub well till it resembles bread crumbs. Add the carom seeds and mix well. Add little water at a time and bind to a tiff dough. Cover and rest the dough for 10minutes.
Meanwhile mash the potatoes and mix in all the spices and the corn flour. Knead to a smooth dough.
Now knead the dough again for a minute. Divide the dough into 3 parts and roll each part to a disk of 12". Keep a bowl in the centre of the dough.
Spread the potato mixture all around it in a thin layer.
Remove the bowl and cut the disc into 12 wedges with the help of a pizza cutter.
Apply flour slurry on the centre of the dough.
Pick up the dough from the outer side and roll the dough croissant like, pressing the pointed well to hold the shape.
Fry the prepared samosa rolls in low to medium heat oil till golden and crisp.
Serve with the chutney.
To make the chutney, heat the oil in a pan, add the fennel seeds, red chilies, nigella seeds and allow to splutter.
Add the tamarind paste, jaggery, salt to taste and
and cook till the chutney is glossy.
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