Samosa Roll

Samosa Roll is a delightful fusion of the classic Indian samosa and a convenient roll. This makes a perfect Indian Snack for any time.

Recipe Source Link:https://www.mygingergarlickitchen.com/samosa-roll/

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RECIPE INGREDIENTS

» For Samosa Roll

• 4-5 small-sized potatoes, peeled and boiled
• 3-4 tablespoons oil
• 1 teaspoon crushed coriander seeds
• 1 tablespoon crushed fennel seeds
• 1/4 teaspoon crushed cloves
• 1 teaspoon cumin seeds
• 2 tablespoons chopped cashews
• 1 tablespoon raisins
• 1 teaspoon chopped ginger
• 2 small green chilies, chopped
• 1/2 cup green peas, boiled or frozen
• 1/2 teaspoon asafetida (hing)
• 1 teaspoon red chili powder (adjust to taste)
• 2 teaspoons coriander powder
• 1 teaspoon dried mango powder (amchur)
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon fresh coriander leaves, chopped
• 6 sheets of puff pastry, thawed or as required
• Flour paste (1/2 tablespoon water + 1 tablespoon flour)
• Mint-coriander chutney or tamarind chutney (for serving)

RECIPE INSTRUCTIONS

» How to make Samosa Roll

1. Mash the boiled potatoes using a potato masher or fork. Set them aside for later use. Preheat your oven to 400°F/200°C and line a baking sheet with parchment paper. In a thick-bottomed pan, heat oil over medium heat. Once hot, add coriander seeds, fennel seeds, cloves, cumin seeds, chopped cashews, and raisins. Sauté for 30-40 seconds until the seeds turn aromatic.
2. Add chopped ginger and green chilies. Sauté for a few more seconds or until the raw smell disappears. Next, add the mashed potatoes, boiled green peas, asafetida, red chili powder, coriander powder, garam masala powder, amchur powder, turmeric powder, and salt to the pan.
3. Stir everything together and cook for another 2-3 minutes. Add salt and cook for another 2-3 minutes. Add fresh coriander leaves and mix well. Remove from heat and let the filling cool.
4. Place one puff pastry sheet on a rolling surface. Sprinkle some dry flour and roll it slightly. Cut it into 4-5 long ribbon-like pieces. Repeat with all the puff pastry sheets, ensuring the pieces are of a suitable width.
5. Take about 2 tablespoons of the cooled filling and shape it into a thick cigar by squeezing and rolling it in your palms. Shape all the cigars until all the samosa filling is used up.Now, take one cigar and roll a piece of puff pastry ribbon tightly around it. Repeat with the other ribbons, sealing the ends with the flour paste. Repeat the process with the cigars and pastry ribbons. Samosa rolls are ready to bake.
6. Brush them with melted butter for a golden and shiny crust. Place the samosa rolls on the prepared baking sheet. Bake in the preheated oven for about 15-20 minutes or until the rolls are puffed up and golden brown.
7. Once done, remove from the oven and let them cool slightly. Serve them hot with mint chutney or tomato ketchup. Enjoy your tasty and flaky baked samosa rolls!

RECIPE NOTES

1. To make the most flavourful filling, make sure to cook the potatoes well with the spices.
2. Adding cashews and raisins add royal touch and delightful texture to the fillings. But adding them both to the filling is entirely optional. So, you can omit them or replace them with other nuts or dried fruits of your choice.
3. When using frozen pastry sheets, make sure to follow the instructions on the packaging to thaw them properly before use. You can thaw them at room temperature or in the refrigerator will make them easier to work with.
4. When shaping samosa rolls, ensure that you seal the edges tightly to prevent the filling from spilling out during baking. To the edges securely, use the flour paste as mentioned in the recipe to seal.