Samosa rolls are these vegan, baked or air-fired snack, appetizers that satisfy all your samosa cravings in much less effort!!
What is Samosa
Samosa is a triangular crispy flaky deep fried or baked pastry usually stuffed with a savory spicy filling of potatoes and green peas (most popular) and/or meat and lentils. Its an extremely popular Indian appetizers available in most Indian restaurants/eateries world wide.
Making this delicious snack is multistep process so it does takes some effort and time. If you are like me and need something quick yet satisfy that samosa craving then try these samosa rolls!!
What are Samosa Rolls
Samosa rolls is a fusion recipe made with the exact same filling as you would make for your samosa recipe but stuffed inside a tortilla instead of the traditional dough/crust. These are then baked or air-fried till nice and crispy!!
The filling can be made a day or two in advance and refrigerated. On the day of the party, simply stuff, roll, bake and serve!!
I find using street taco tortilla are the perfect size to make these as finger food. If you can't find them, use the regular size tortilla and cut in half.
Enjoy these delicious appetizers for your next party or simply with your chai for breakfast or snack. My kiddo loves them in her lunch box too!!
Serving suggestions
Serve these samosa rolls straight out of the oven or airfryer hot and crispy sprinkled with some chaat masala, pomegranate and sev (crunchy chickpea flour noodles) with side of spicy green chutney and sweet date tamarind chutney to dip!!
Can I freeze Samosa Rolls
Yes absolutely!! Simply roll these with the filing inside, seal them and set seam side down on the baking tray. Place the baking tray in the freezer until the rolls are frozen and then transfer them to a ziplock bag or container.
These should be good for up to 3 months or more. When you crave some, simply pop as many you need into a preheated oven or airfryer and bake until completely hot and crispy. It may take slightly longer to crisp up than room temp.
How to make Samosa Rolls
The main steps for making Samosa rolls are making the filling, assembling the rolls and then baking or air frying them. Lets see in detail now each of these steps.
Making the samosa filling:
The filling can be made in advance a day or two and refrigerated.
Start first by boiling the potatoes either in regular pressure cooker (4-5 whistles) or instant pot (manual high pressure for 10 mins). Followed by quick release. Let them cool down enough to handle, peel them and mash roughly (it need not be smooth).
In a fry pan, dry roast the cumin, fennel and coriander seeds until toasted and slightly golden (not brown or burnt). Remove into a mortar pestle (or food processor) and coarsely crush/grind. Highly recommend doing this additional step as it really brings out the flavor. If you are pressed for time, you can also add the seeds as is (without crushing) to the oil (step below). I prefer to crush them as that way you are biting a whole seed.
In the same fry pan, heat oil and once hot add the crushed seeds mix along with the ginger, green chillies and peas. Cover and cook until peas are done on medium low approximately 5 mins stirring intermittently. To fasten this process use boiled green peas. Add the all the spices and salt, mix for few seconds and add the mashed potatoes; mix well until well combined. Add some cilantro leaves and allow to cool completely before stuffing.
Assembling samosa rolls:
Line a baking tray with aluminium foil and spray with oil. Divide filling into 20 equal portions. Place the tortilla (using street taco flour tortilla) and add filling to it along the length as shown. Apply water to the ends of the tortilla and roll it tight. Place it seam-side down on the baking sheet. Repeat these steps for the remaining tortillas.
Baking the samosa rolls:
You can either bake these or air fry them
Oven : Preheat oven to 400F. Place the baking tray with samosa rolls in the oven and bake for 25-30 mins flipping half way through until nice and crispy.
Airfryer: arrange in single layer and bake at 400F for 10-12 mins until crisp and golden, turn after 5 mins to help them brown evenly.
Please note: The filling does pop out a bit from the open ends as seen in the last pic of above collage via both methods. That is ok. You can either press it back in using a spoon or leave as is.
That's it!! our crispy delicious Samosa rolls are ready, serve hot and crispy with some dipping sauce of choice!!
More such delicious baked/airfried appetizer recipes for you to try:
Hope you enjoy these easy Samosa Rolls as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Samosa Rolls
Equipment
Ingredients
- 20 street taco flour tortillas
- Oil for coating/spraying as needed
For filling:
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 3 large potatoes boiled and roughly mashed - 3 cups approximately
- ½ cup green peas
- 1 teaspoon ginger minced
- 1-2 green chillies finely chopped optional and to taste
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon amchur powder (dry mango powder) or lemon juice
- ½ teaspoon red chilli powder or to taste
- ½ teaspoon garam masala
- ½ teaspoon salt
- ¼ cup cilantro leaves finely chopped
For serving:
- sweet date and tamarind chutney as needed
- spicy green chutney as needed
- some pomegrante seeds optional
- Sev optional, crunchy chickpea flour noodles
- 1-2 teaspoon chaat masala or as needed
Instructions
FOR MAKING SAMOSA FILLING:
- Start first by boiling the potatoes either in regular pressure cooker (4-5 whistles) or instant pot (manual high pressure for 10 mins, followed by quick release). Let them cool down enough to handle, peel them and mash/crumble roughly (it need not be smooth).
- In a fry pan, dry roast the cumin, fennel and coriander seeds until toasted and slightly golden (not brown or burnt). Remove into a mortar pestle (or food processor) and coarsely crush/grind.
- In the same fry pan, heat oil and once hot add the crushed seeds mix along with the ginger, green chillies and peas. Cover and cook until peas are done on medium low approximately 5 mins stirring intermittently. To fasten this process use boiled green peas.
- Add the all the spices - coriander powder, turmeric, amchur powder, red chilli powder, garam masala and salt, mix for few seconds and add the mashed potatoes; mix well until combined.
- Finish off with some fresh cilantro leaves. Allow to cool completely before stuffing.
ASSEMBLING SAMOSA ROLLS:
- Line a baking tray with aluminium foil and spray with oil.
- Divide the samosa filling into 20 equal portions.
- Place the tortilla (using street taco tortilla) and add filling to it along the length as shown.
- Apply water to the ends of the tortilla and roll it tight.
- Place it seam-side down on the baking sheet. Repeat these steps for the remaining tortillas.
BAKING THE SAMOSA ROLLS:
- Oven : Preheat oven to 400F. Place the baking tray with samosa rolls in the oven and bake for 25-30 mins flipping half way through until nice and crispy.
- Airfryer: arrange in single layer and bake at 400F for 10-12 mins until crisp and golden. Flip after 5 mins to brown evenly.
Notes
- Use gluten-free tortillas to make this recipe gluten free.
- The filling might pop put a bit from the open ends after baking or air frying. That is normal. You can either press it back in using a spoon or leave as is.
- These taste best when served hot and crispy!!
Happy Cooking!!
Shweta
Love the recipe!! Can't wait to try this one..maybe dipping the ends in sev would seal the ends... but your recipe is awesome!! Thanks!
Thank you Anupama, so glad you loved the recipe!! dipping in sev sounds wonderful!! Will give a nice crunch and look so good! Please share your feedback once you try it!! Thanks 🙂