Everyone knows potatoes are one of the most basic yet delicious ingredients for making a snack. With potatoes, you don’t need a lot of other ingredients, yet the recipe can still stand out. Potato samosa rolls are one of those excellent and quick recipes.
The shape and taste of potato samosa rolls are delightful. It will only take a few moments to prepare a fulfilling boiled potato mixture and good dough. If you can make these two well, frying the rolled samosas will only take minutes.
So, let’s get started with our mouthwatering Potato Samosa Roll recipe that’s both unique and simple!
What is Potato Roll Samosa?
The potato roll samosa is originally a Dutch dish made with flour, wheat, and potatoes. Many might confuse it with traditional samosas, but the shape says something else.
However, there are a few versions of the recipe. If you find it difficult to extract flour from potatoes, as it can take a lot of time, simply use potato dough mixed with spices. Both versions are quite different from one another but are equally mouthwatering.
How to Make Potato Roll Samosa?
Potato roll samosa is a simple yet fulfilling dish made with flavourful mashed potato filling covered with soft dough that is deep fried. The potato filling requires basic ingredients like chopped coriander leaves, chili flakes, chat masala, cumin powder, and salt.
The dough is seasoned with nigella seeds which makes it much healthier and tastier. Once you wrap the filling with dough, it gets this unique shape. After deep frying, it comes out with a really nice crispy texture outside and smooth inside.
You can serve these potato roll samosas with a variety of dippings or traditional chutneys. It gets complimented with a lot of things easily.
Potato Roll Samosa Recipe
Ingredient
- 1 cup boiled mashed potato
- ⅓ cup of chopped coriander leave
- 1 teaspoon chilli takes
- ⅓ teaspoon chat masala
- Salt to taste (both for potato dough and flour dough)
- ½ teaspoon cumin powder
- ¼ cup of cornflour
- 1 cup of flour
- ½ teaspoon nigella seed
- 1 tbsp oil
- ⅓ cup of normal water
- Oil for deep frying
Direction
- First of all, you should prepare the samosa filling. Potato dough would be the most important part and will provide the ultimate taste to your recipe. So, make it carefully. Take 1 cup of boiled mashed potato in a bowl.
- Now, mix ⅓ cup of chopped coriander leaves, 1 teaspoon of chili flakes, ⅓ teaspoon of chat masala, salt to taste, and ½ teaspoon of cumin powder. Combine all the ingredients well in the bowl.
- It is time to give the final texture to the dough. Pour ¼ cup of cornflour and keep mixing the corn flour with mashed potatoes for a few minutes and it will be ready.
- Take a portion of potato dough and roll it into a cylinder. Repeat this for each portion with the remaining potato mix.
- It’s time to prepare the flour dough. Take a bowl and add one cup of flour. Mix in a pinch of salt to taste, ½ teaspoon of nigella seeds, and one tablespoon of oil. Be sure to mix everything thoroughly.
- While mixing, you should slowly keep pouring ⅓ cup of normal water to give it the required moisture. Do not overwater as it might ruin the dough.
- Spread a bit of oil over the dough to coat it evenly. Cover with a lid to keep it from drying out and let it rest for 10 minutes. The oil will stop it from sticking, and resting will make it better in texture.
- Once the dough is set properly, make three equal balls from the mixture.
- It is time to make thin rotis. Take a bread roller and make three thin big rotis.
- Now, cut the roti into three pieces and place the previously prepared cylinder-shaped potato dough on them. You can use a knife for this as well.
- Now, roll the roti with the cylinder, like the picture below.
- It’s time for frying. Carefully place the rolled samosas into the hot oil, making sure they don’t stick together. Use a spoon or tongs to flip them. Fry until both sides are golden brown
- Once done, remove the samosas from the oil and place them on a plate. Serve them hot and enjoy their crispy, golden perfection!
What To Serve With Potato Roll Samosa?
Potato Roll Samosas pair wonderfully with a variety of dips. As it has a tough Asian tradition, chutneys are a great combination to try here.
Mint-coriander chutney offers a tangy and refreshing contrast, while tamarind chutney adds a sweet and tangy flavor. For a creamy touch, serve them with garlic mayo or yogurt dip, and spicy tomato ketchup works as a simple yet classic option.
Hot beverages like masala chai are perfect companions, balancing the richness of the samosas. Alternatively, you can serve them with refreshing drinks like sweet or salty lassi, or even a chilled glass of cola for a modern twist.
Che’s Tips
- Fry the rolls in medium-hot oil; if the oil is too hot, the wrappers may brown too quickly while the insides remain undercooked.
- Seal the edges with a paste made from flour and water to keep the filling intact.
- You can also air-fry/ bake them for a crispy texture with less oil.
- After deep frying, remove the samosas on a paper towel to soak extra oil and bring crispiness.
- Garnish the rolls with chopped coriander or sprinkle chaat mas41ala for an extra flavor boost.