If you think that leftover roti is stale, give this recipe a try to change your mind. It will impress your taste buds. Try making these simple samosas from leftover roti at home. Updated by Sonali Sachdeva: April 8, 2023, 13:02 ISTRead Time: 2 minTry This Delicious Leftover Roti Samosa Recipe To Impress Your Tastebuds The zesty filling and crispy texture will entice your taste buds. Image Source: Highlights from PexelsFor tea time, make these crispy and delicious samosas if you’re wondering what to do with leftover roti. The recipe is listed below.
Not certain of how to manage the extra rotis? Try not to discard them! Rotis that are left over can be used to make delicious snacks. You might have heard of chapatti rolls, roti pizza, etc., However, have you ever had roti samosa? Indeed, you can without much of a stretch make heavenly samosas from your leftover rotis. We all know that samosas are a popular street food in India that Indians love, and now it’s also popular in other countries. However, making it from scratch and filling it can be a time-consuming process. As a result, the dough sheet will not be used in this recipe because we will be using leftover rotis instead.
Roti samosa is a speedy bite, which can be ready inside 15-20 minutes in your home kitchen. There’s no need to go out and buy oil-guzzling deep-fried samosas. Instead, make crispy, savory samosas with less oil by following this leftover roti samosa recipe. Your taste buds will be enticed by the filling’s zesty flavor and crispy texture.
How Should Roti Samosa Filling Be Prepared?
Because a samosa is nothing without filling, the samosa filling is the star of the show. The filling for these samosas is quick, easy, and delicious. Simply heat a pan and combine the oil, cumin seeds, coriander powder, asafoetida, ginger, green chilies, turmeric powder, and red chilli powder. Add the roughly chopped boiled potatoes and mix them with the spices once you smell the spices. Mix the potatoes well and set the filling aside to cool.combine salt, water, and oil. After that, the small dough balls are divided in half and rolled into thin sheets. The potato filling is then wrapped in the sheet. However, many people substitute wheat flour for maida because they find it to be unhealthy. The samosas in this recipe are made with ready-made rotis.
How Can Crispy Samosas Be Made? The following are some suggestions:
They will become crispy if you fry them in hot oil, so make sure the oil is hot. They will become crispier the longer you fry them. On a high flame, do not fry them for too long. Get rid of any extra oil. Keep the broiled samosas on a kitchen paper and let the overabundance oil channel. Fry the samosas one at a time, preferably two at a time. The oil’s temperature will drop if you fill the wok too full of samosas.Also, the tidbit that is inseparable from chai is, in all honesty, heavenly samosa! When they have chai and samosa in one hand, every foodie smiles! Every chai enthusiast swears by that food pairing. When we think of samosa, we usually think of the traditional masaledaar potato filling, but vegetarian samosas are also common in Indian cuisine. There are many more delicious vegetable samosa varieties available worldwide, which will make your tea time enjoyable and delectable!enclosing butter that melts in your mouth inside. This unique samosa isn’t seared yet has a fresh layer covering the margarine.just so hard to resist. In this version of the samosa, mushrooms take the place of the traditional potato filling. This mushroom samosa could be your weekend binge if you love mushrooms for their versatility, nutritional value, and other reasons.Add chopped onions, fresh peas, salt, ginger and garlic paste, red chilli powder, and crushed paneer to a well-mixed dish. Make cones from the samosa base and fill them with the stuffing mix by pressing the mixture together. Seal the base’s edges. 4. Place the samosas on a greased baking sheet. 5. Bake for 30 minutes at 250-300 degrees Celsius. 6. Keep rotating the sides of the samosas. 7. Serve the paneer samosas with mint chutney.
