Crispy samosa

Name: Crispy samosa
Yield: 2 people
Cuisine: Indian
Ingredients: 4 Left over roti; 3 Potato boiled (cut into small pieces); 1/2 cup Boiled peas; 1 pinch Hing/asafoetida; 1/2 Tsp Cumin seeds; 1/2 Tsp Red chilli powder; 1/2 Tsp Coriander powder; to taste Salt; 1 Green chilli finely chopped; 1 tsp Amchoor (dry mango) Powder; 1/2 Tsp Garam masala; 1 tsp Coriander leaves; as needed Oil for frying

Kalpana Rai @cook_26263526

Ghaziabad

Samosa made from left over roti ?Isn't it surprising? Yes,samosa from roti tastes amazing. Spicy samosas and ginger tea ,a perfect evening treat.Best part is that we will not waste food.#left

Kalpana Rai @cook_26263526

Ghaziabad

Samosa made from left over roti ?Isn't it surprising? Yes,samosa from roti tastes amazing. Spicy samosas and ginger tea ,a perfect evening treat.Best part is that we will not waste food.#left

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Ingredients

1/2 an hour

2 people

4Left over roti
3Potato boiled (cut into small pieces)
1/2 cupBoiled peas
1 pinchHing/asafoetida
1/2 TspCumin seeds
1/2 TspRed chilli powder
1/2 TspCoriander powder
to tasteSalt
1Green chilli finely chopped
1 tspAmchoor (dry mango) Powder
1/2 TspGaram masala
1 tspCoriander leaves
as neededOil for frying

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Steps

1/2 an hour

1

Heat oil in a pan,add hing, cumin seeds, green chilli,red chilli powder, coriander powder and salt.Saute.Add potato and peas,mix it well.
2

Sprinkle amchoor and garam masala,mix,cook for 3-4 min.Let it cool.
3

Sprinkle chopped coriander leaves over it.
4

Take a roti,fold it from the centre, again fold it,you will get a cone,fill it with potato mixture.Tie it with the thread so that the potato mixture will not come out.
5

Make all the samosas.
6

Heat oil in a karahi, fry the samosa on a medium heat from both the sides.
7

Remove samosas from the karahi.Keep them on the kitchen towel.
8

Serve hot samosas with green chutney or tomato ketchup.

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Cooksnaps

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Kalpana Rai @cook_26263526

on November 29, 2020 11:43

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.