Posted By : I am Fresh

26 Jan, 2022 11:52 AM

Cooking Time : 30 Minute

Ingredients

For the filling:

• 3 medium potatoes; boiled, peeled, mashed; (approximately 2 cups mashed potato)
• 1 cup grated Amul or mozzarella cheese
• 2 tablespoon finely chopped chilies; birds eye or Serrano
• 1 tablespoon salt
• ½ tablespoon chaat masala

For the samosas:

• 7-8 spring roll wrappers cut in half horizontally to make 14 to 16 samosa patti strips
• 2 tablespoon flour, mixed with a few drops water to make thick paste.
• 4 cup oil, to fry

Instructions

• Prepare the filling by mixing the (cooled) boiled, peeled, mashed potato, cheese, chilies, chaat masala and salt until well incorporated.
• Make a flour paste to act like the samosa glue by mixing the flour with a few drops of water.
• Start assembling the samosas by laying the strips down horizontally. To fill, pick up the bottom right corner and fold it up until a triangle forms.
• Pick the right top of that triangle and fold it to match the bottom edge.
• Fill the pocket, fold the top to cover, using the flour paste to glue the edges creating a perfect triangle.
• In a wok or kadai heat the oil on medium high heat.
• Fry samosas in small batches for 3-4 minutes until golden and crispy.
• Remove to a paper towel to absorb excess oil.
• Serve hot with your favorite ketchup, we love hot + sweet.