Potato Roll Samosa

Ingredients

• 1 cup All-purpose flour (Maida)
• 0.25 tsp Carom seeds (Ajwain)
• 0.5 tsp Salt (Adjust to taste)
• 2 tbsp Oil (For the dough)
• 0.25 cup Water (Add gradually as needed to form a stiff dough)
• 2 Boiled potatoes (Medium sized, mashed)
• 2 Green chilies (Finely chopped)
• 2 tbsp Coriander leaves (Freshly chopped)
• 0.5 tsp Red chili powder
• 0.5 tsp Cumin powder
• 0.5 tsp Chaat masala
• 2 tbsp Cornstarch (Helps bind the potato filling)
• Oil (For deep frying)

Steps

1. 1

   In a large mixing bowl, combine 1 cup of all-purpose flour, 1/4 teaspoon carom seeds (ajwain), and 1/2 teaspoon salt.

2. 2

   Add 2 tablespoons of oil to the flour mixture and rub it in with your fingers until the texture resembles breadcrumbs.

3. 3

   Gradually add water (about 1/4 cup) and knead into a firm, smooth dough. Cover and let it rest for 15-20 minutes.

4. 4

   In a separate bowl, combine the mashed boiled potatoes, chopped green chilies, coriander leaves, red chili powder, cumin powder, chaat masala, and salt to taste.

5. 5

   Add 2 tablespoons of cornstarch to the potato mixture and mix thoroughly until well combined and the mixture holds its shape.

6. 6

   Divide the rested dough into two equal portions. Roll one portion out into a large, thin circle on a lightly floured surface.

7. 7

   Place a small bowl or cap in the center of the rolled dough to keep the middle empty. Spread the potato mixture evenly over the rest of the dough surface.

8. 8

   Remove the bowl from the center. Use a pizza cutter or knife to cut the dough into 16 equal triangular wedges (like a pizza).

9. 9

   Apply a little water to the empty center area of the dough to help the rolls seal.

10. 10

    Starting from the wide outer edge, roll each wedge tightly toward the center to create the roll shape. Repeat for all wedges.

11. 11

    Heat oil in a deep pan over medium-low heat.

12. 12

    Carefully drop the rolls into the oil and fry on low to medium heat, turning occasionally, until they are golden brown and crispy on all sides (about 6-8 minutes).

13. 13

    Drain on paper towels and serve hot with chutney or ketchup.

Notes

Ensure the potato mash is very smooth with no large lumps to make rolling easier. Frying on low-medium heat is crucial for a crispy exterior that doesn't burn.

Nutrition per serving

• appetizer
• snack
• vegetarian
• Indian
• fried
• potato
• street food