Sunday, 14 December 2014

Veg Crispy Roll

Samosa in different shape.

  • Potato, boiled- 1 med
  • Cauliflower, finely chopped- ¼ cup
  • Cabbage, finely chopped- ¼ cup
  • Carrot, grated- ½ cup
  • Green peas- ¼ cup
  • Soy chunks, boiled and crumbled- ¼ cup
  • Ginger- ½ inch
  • Garlic- 6 cloves
  • Green chilii- 3
  • Cumin seeds- 1 tsp
  • Garam masala- ½ tsp
  • Chat masala- ½ tsp or to taste
  • Turmeric powder- ½ tsp
  • Hing- ¼ tsp (optional)
  • Salt and pepper- to taste
  • Oil- as required
  • Readymade samosa patti- as required

For Sticking Paste:-
All Purpose Flour / Maida - 2 tbsp
Water - 2 to 3 tbsp

  • Peel and mash potato.
  • Crush or grind ginger, garlic, green chilies and cumin seeds coarsely without water.
  • Heat 1 tbsp oil in a nonstick pan. Add crushed chilii-cumin seeds-ginger-garlic paste, hing, turmeric powder and sauté for few seconds. 
  • Add carrot, cauliflower, cabbage, green peas.
  • Add salt and mix well. Put the heat on medium. Sauté for a minute. Cover the pan with lid. Sauté in between. Cook till done soft.
  • Then add potato, garam masala, chat masala, pepper. Mix well
  • Slightly mash and mix with spoon. Let it cool.
  • Mix flour and water to make a thick paste, this is your sticking paste. Set aside till use.
  • Lay samosa patti/sheet on board.
  • Place filling and roll. You have to spread little sticking paste in between. When you come to the end, spread some sticking paste and seal.
  • Do all rolls  as same way. 
  • During all process, you have to cover patti/sheets and rolls with damp cloth.
  • Heat oil in a kadhai/wok. 
  • Deep both ends in sticking paste. (Then you may spread some sesame seeds on both ends.)
  • Deep fry till golden brown. Serve hot with tomato ketchup or tamarind-dates chutney 
Or Brush little oil on rolls. Bake at 200 d c in preheated oven. Bake one side for 8 to 10 minutes, and another for 8 minute.

Refer the recipe: Patti Samosa

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