How to make Samosa Rolls -

Samosas in the shape of rolls.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Samosa Rolls checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Mirchi Roll Chutney Cheese Sandwich Egg and Mayo Sandwich Chicken Steamed Buns

Samosa Rolls

Samosa Rolls Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Samosa Rolls Recipe

  • Refined Flour 1 cup

  • Potatoes boiled, peeled and mashed 2-3 medium

  • Salt to taste

  • Carom seeds (ajwain) 1/2 teaspoons

  • Oil for deep-frying

  • For Stuffing

  • Boiled green peas 1/2 cup

  • Roasted coriander seeds 1 tablespoon

  • Roasted fennel seeds (saunf) 2 teaspoons

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 inch

  • Green chillies finely chopped 2

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Chaat masala 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Lemon juice 2 teaspoons

  • Cornflour 2-3 tablespoons


Step 1

Put flour, ghee, salt and carom seeds in a bowl, add sufficient water and knead into a stiff dough. Cover and set aside for fifteen minutes.

Step 2

Crush coriander seeds and fennel seeds lightly with a rolling pin and put into a bowl.

Step 3

To make the stuffing, heat oil in a non-stick pan. Add cumin seeds and sauté till they change colour. Add ginger and green chillies and sauté for a minute.

Step 4

Add potatoes and green peas, mix well and cook on low heat for two to three minutes.

Step 5

Add red chilli powder, turmeric powder, chaat masala, salt, crushed spices and garam masala powder. Mix well and cook for two to three minutes. Switch off heat and add lemon juice. Mix again and set aside to cool for ten to fifteen minutes.

Step 6

Divide the dough into two equal portions and shape them into balls. Apply oil to each ball and roll out into thick chapatti. Spread a portion of the stuffing evenly and roll.

Step 7

Heat sufficient oil in a kadai.

Step 8

Cut the prepared rolls into thick slices and press lightly.

Step 9

Mix cornflour with a little water to make thin slurry.

Step 10

Dip the roll slices in the cornflour slurry and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 11

Arrange on a serving plate and serve hot with your choice of chutney or sauce.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.