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2 cups - All-purpose flour (maida)
1/3 cups - Semolina (optional)
1 cup - Vegetable oil
4 - Potatoes, boiled
1 tsp - Whole coriander seeds
1 tsp - Red chilli powder
1 tsp - Garam masala
1.5 tbsp - Coriander powder
1 tbsp - Amchur
Salt to taste
How to Make Samosa Roll
Preparation for Filling Mixture: Boil potatoes in a microwave or in a pressure cooker.
Mash potatoes with a potato masher or shred it.
Add red chilli powder, salt, garam masala, coriander powder, amchur powder.
Mix it properly.
For Samosa Roll:
Sieve the all-purpose flour and add salt.
Add vegetable oil and mix it very well.
Then add a small quantity of water and make a smooth dough.
Make small round rolls with the dough.
Roll it like chapattis (chapatti should be around 8-10 inches in diameter and make it thin).
Put a thin layer of mashed potato mixture on it.
Roll it so that you have a chapatti cylinder.
Cut the cylinder with a sharp knife into small rolls.
Now you have rolls alternately layered with potato and maida.
Put oil in a heavy pan and fry these rolls in it until they become golden brown in colour.
Serve it hot with green chutney and tea.
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