Samosa Roll Recipe – Puff Pastry Samosa Roll – Baked Samosa Recipe – Indian Snack – Vegetarian

Samosa roll is a delightful fusion of the classic Indian samosa and a convenient roll. Made with puff pastry sheets and spicy potato filling this irresistibly delicious and crispy samosa roll makes a perfect Indian Snack for any time.

Whether you are looking for a delicious tea time snack, a party appetizer, or a festive delight for Diwali, Holi, or any other joyous occasion, this samosa roll is a fantastic dish to prepare. This gluten-free and vegetarian snack makes a lovely addition to your festive spread.

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Step-by-step picture recipe: https://www.mygingergarlickitchen.com/samosa-roll/
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Yields: 6 servings
Preparation Time: 10 minutes
Cooking Time: 25 minutes

For Samosa Roll:
➜ 4-5 small-sized potatoes, peeled and boiled
➜ 3-4 tablespoons oil
➜ 1 teaspoon crushed coriander seeds
➜ 1 tablespoon crushed fennel seeds
➜ 1/4 teaspoon crushed cloves
➜ 1 teaspoon cumin seeds
➜ 2 tablespoons chopped cashews
➜ 1 tablespoon raisins
➜ 1 teaspoon chopped ginger
➜ 2 small green chilies, chopped
➜ 1/2 cup green peas, boiled or frozen
➜ 1/2 teaspoon asafoetida (hing)
➜ 1 teaspoon red chili powder (adjust to taste)
➜ 2 teaspoons coriander powder
➜ 1 teaspoon dried mango powder (amchur)
➜ 1/2 teaspoon garam masala powder
➜ 1/2 teaspoon turmeric powder
➜ Salt, to taste
➜ 1 tablespoon fresh coriander leaves, chopped
➜ 6 sheets of puff pastry, thawed or as required
➜ Flour paste (1/2 tablespoon water + 1 tablespoon flour)
➜ Mint chutney or tamarind chutney (for serving)

How to Make Samosa Roll:
1. Mash the boiled potatoes using a potato masher or fork. Set them aside for later use. Preheat your oven to 400°F/200°C and line a baking sheet with parchment paper.
2. In a thick-bottomed pan, heat oil over medium heat. Once hot, add coriander seeds, fennel seeds, cloves, cumin seeds, chopped cashews, and raisins. Sauté for 30-40 seconds until the seeds turn aromatic.
3. Add chopped ginger and green chilies. Sauté for a few more seconds or until the raw smell disappears.
4. Next, add the mashed potatoes, boiled green peas, asafoetida, red chili powder, coriander powder, garam masala powder, amchur powder, turmeric powder, and salt to the pan. Stir everything together and cook for another 2-3 minutes. Add salt and cook for another 2-3 minutes.
5. Add fresh coriander leaves and mix well. Remove from heat and let the filling cool.
6. Place one puff pastry sheet on a rolling surface. Sprinkle some dry flour and roll it slightly. Cut it into 4-5 long ribbon-like pieces. Repeat with all the puff pastry sheets, ensuring the pieces are of a suitable width.
7. Take about 2 tablespoons of the cooled filling and shape it into a thick cigar by squeezing and rolling it in your palms. Shape all the cigars until all the samosa filling is used up.
8. Now, take one cigar and roll a piece of puff pastry ribbon tightly around it. Repeat with the other ribbons, sealing the ends with the flour paste.
9. Repeat the process with the cigars and pastry ribbons. Samosa rolls are ready to bake. Brush them with melted butter for a golden and shiny crust.
10. Place the samosa rolls on the prepared baking sheet. Bake in the preheated oven for about 15-20 minutes or until the rolls are puffed up and golden brown.
11. Once done, remove from the oven and let them cool slightly. Serve them hot with mint chutney or tomato ketchup. Enjoy your tasty and flaky baked samosa rolls!
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