Samosa Roll

 Samosa rolls are a delightful twist on the traditional samosa. Here's a recipe to make these crispy and savory treats:

Ingredients:

For the Filling:

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lemon

For the Roll:

• 1 package of spring roll wrappers (found in the frozen section of Asian markets)
• 1 egg, beaten (for sealing the rolls)
• Vegetable oil, for frying

Instructions:

Prepare the Filling:

1. Heat the Oil: In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds, and cook until they start to pop.
2. Cook the Aromatics: Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger and cook for another minute.
3. Add Potatoes: Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften.
4. Spice It Up: Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and chili powder. Cook for another 2 minutes to toast the spices.
5. Add Peas: Mix in the frozen peas and cook until everything is heated through and the potatoes are tender. Season with salt to taste.
6. Finish: Remove from heat, stir in the chopped cilantro and lemon juice. Let the filling cool slightly before using.

Assemble the Rolls:

1. Prepare the Wrappers: If using frozen spring roll wrappers, thaw them according to package instructions.
2. Fill the Rolls: Place a wrapper on a clean surface with one corner facing you. Spoon a small amount of filling along the edge closest to you.
3. Roll: Fold the corner over the filling, then fold in the sides. Brush the top edge with the beaten egg to seal, and roll tightly into a cylinder. Repeat with the remaining filling and wrappers.

Fry the Rolls:

1. Heat the Oil: In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
2. Fry: Fry the rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
3. Drain: Remove the rolls with a slotted spoon and drain on paper towels.

Serve:

Enjoy your samosa rolls hot with your favorite chutney or dipping sauce!

Feel free to experiment with the filling ingredients or spices to suit your taste. Enjoy your cooking!