Veg Crispy Roll

Samosa in different shape.

Ingredients:

• 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

Method:

• 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