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Samosa Rolls

Samosa Rolls

Shweta Arora
Samosa rolls are these vegan baked or air-fired snack, appetizer recipe that satisfy all your samosa cravings in much less effort and time!!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Breakfast, Snack
Cuisine Indian
Servings 20 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!! 
 
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