Roti Samoosas

CREDITS

Hajira Farook @hrns_cuisine

INGREDIENTS

Filling2 medium potatoes cubed boiled until tender 1 small onion 5cm piece leek sliced thinPinch of mustard seedsPinch of cumin (Jeeru (Cumin)) seedPinch Methi (Fenugreek) (fenugreek) seeds½ teaspoon turmeric1 teaspoon dhania (coriander) ½ teaspoon Jeeru (Cumin) Salt to taste1-2 dry red chillies 1 teaspoon red Masala 2 tablespoon coconut milk (optional)2 tablespoon oilChopped dhania (coriander) and spring onions
Roti2 cups flour 1 level teaspoon salt1 tablespoon ghee (Clarified butter)/oil (I used oil) Boiling water

METHOD

FillingFry onions, leeks, mustard seeds, fenugreek, Jeeru (Cumin) seeds and dry red chillies in oil until transparent and fragrant don’t allow to change colour. Then add the potatoes and the rest of the spices . Cook for 5-8 minutes then add the coconut milk and allow to simmer on low until potatoes are cooked . Then add the chopped greens and mix well. Allow to cool
Flour & water paste to seal rotis
Cut your roti in half and make a triangle pocket seal the side with paste. Fill with the cooled aloo fry, seal the top with some flour paste. You should have a roti samoosa. Fry on a tawa (flat non stick pan) so the paste is not raw. Baste with ghee (Clarified butter).
RotiMix flour, salt and ghee (Clarified butter) then add enough boiling water to make a soft doughRoll one big roti brush with ghee (Clarified butter) and flour fold in half and repeat. Then make a Swiss roll and make your balls. When frying add a little ghee (Clarified butter) only. They are always super soft. Enjoy

POSTED ON

11 Apr 2022

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