Ingredients
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1 tsp Oil
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1 tsp Cumin Seeds (Jeera)
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1/2 tsp Fennel Seeds (Saunf)
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1 Finely Chopped Small Ginger Knob
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2 Finely chopped Green Chillies
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3 medium Boiled Potatoes
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1/4 cup Boiled Green Peas
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1 tsp Coriander-Cumin Powder
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1/2 tsp Turmeric Powder
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as per taste Red Chilli Powder
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1 tsp Garam Masala and roast well
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Salt as per taste
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1 tsp Dry Mango Powder
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Few Rotis
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1 tbsp Maida Slurry
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Little Water
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Oil (for frying)
About
Leftover Roti Samosa is a creative way to repurpose leftover rotis by transforming them into delicious samosas. The roti serves as the samosa wrapper, filled with a spiced potato mixture or any preferred filling. This can be made both baked and fried for a versatile treat. They make a perfect snack or appetizer and are an excellent way to minimize food waste. Serve them hot with chutney or ketchup for a delightful treat.
Steps
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1
Done
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Heat 1 tsp of oil in a pan. Add 1 tsp cumin seeds (jeera) and 1/2 tsp fennel seeds (saunf). Let them sizzle. Add a pinch of asafoetida powder (hing), a finely chopped small ginger knob, and 2 finely chopped green chillies. Sauté for a minute. |
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2
Done
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Add 1 tsp coriander & cumin seeds powder, 1/2 tsp turmeric powder (haldi), red chilli powder to taste, 1 tsp garam masala, and 1 tsp amchur powder. Add salt to taste and mix everything well. Sprinkle some fresh coriander leaves and turn off the heat. Your stuffing is ready. |
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3
Done
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In a small bowl, make a slurry with maida and water. Keep it aside. Take a roti and cut it into halves. Apply the slurry on the edges of one half and shape it into a cone. Fill the cone with the prepared stuffing and seal the edges with more slurry. Repeat the process to make more samosas. |
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4
Done
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Preheat the oven to 190°C. Grease a baking tray and place parchment paper on it. Place the samosas on the tray and gently brush some oil on them. Bake in the oven until they turn a nice golden brown. |
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5
Done
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Heat oil in a deep pan for frying. Deep fry the remaining samosas until they are crisp and golden brown. |
