Roti Samosa is a crispy and delicious Indian snack made with homemade roti wrappers and a flavorful, spicy potato filling. Instead of using ready-made samosa sheets, this recipe shows you how to make thin and soft wrappers using homemade rotis, making it a simple, economical, and healthier option.
One of the most important steps in making perfect samosas is folding them correctly. In this recipe, I have shared an easy, beginner-friendly folding method that helps you shape perfect samosas with ease, even if you’re making them for the first time.
These homemade Roti Samosas turn perfectly golden and crispy on the outside while remaining soft and chatpata on the inside. They are ideal for evening tea, parties, family get-togethers, or festive occasions. Serve them hot with green chutney, tamarind chutney, or tomato ketchup along with a cup of hot tea or coffee for a truly satisfying snack. Do try this!
The key to making crispy roti samosa at home are
- Firstly, I made the samosa wrappers using homemade rotis. For the roti dough, I used an equal proportion of whole wheat flour and all-purpose flour (maida). The addition of maida helps make the outer layer of the samosa crispier. Also, roll the rotis thin, as a thin wrapper gives the samosa a crispy texture. Most importantly, wrap the hot rotis in a cotton cloth to keep them soft and moist. Soft rotis are easier to fold into samosas. If the rotis become dry, it will be difficult to fold them properly.
- Secondly, I prepared the samosa stuffing using potatoes. Make sure the boiled potatoes are completely cooled and free from excess moisture before preparing the filling. The stuffing should be slightly spicy and flavorful for the best taste. You can also customize the filling by using ingredients such as corn, cheese, or mixed vegetables according to your preference.
- Finally, always deep-fry the samosas on a medium-low to medium flame. Frying them on a high flame can cause the outer layer to turn dark brown quickly while leaving the inside undercooked. Slow frying ensures that the samosas become evenly cooked, crispy, and golden brown.
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Recipe video
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Ingredients
For samosa wrapper
- 1 cup wheat flour
- 1 cup maida
- Salt to taste
- 2 tbsp oil
- ¾ cup water or as required
For samosa stuffing
- 500 grm or 4 medium size boiled potatoes
- 2 tbsp oil
- Pinch of hing
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coarsely crushed coriander seeds
- 3-4 chopped green chili
- 1 tsp ginger paste
- Some curry leaves
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp amchur powder
- Some coriander leaves
For slurry
- 2 tbsp maida
- Some water
Other ingredient
- Oil for frying
Instructions
Making the Samosa Sheets
- In a mixing bowl, add 1 cup wheat flour, 1 cup maida, salt to taste, and 2 tbsp oil. Mix well.
- Gradually add water and knead into a medium-soft, smooth dough.
- Cover the dough and let it rest for 10 minutes.
- Divide the dough into equal-sized balls.
- Roll each dough ball as thinly as possible using a rolling pin. Roll all the rotis in the same way.
- Apply a thin layer of oil over one rolled roti and place another roti on top. Transfer the layered roti to a hot tawa and cook for just 10 seconds on each side.
- Gently separate the two sheets and immediately wrap them in a clean cotton cloth. This keeps the rotis soft and moist, making them easy to fold into samosas. If the rotis become dry, they may crack and won't fold properly.
Making the Stuffing
- In a mixing bowl, add 4 medium-sized boiled potatoes and mash them well.
- Heat 2 tbsp oil in a tadka pan. Add a pinch of hing, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp coarsely crushed coriander seeds, 3–4 chopped green chilies, 1 tsp ginger paste, and a few curry leaves. Sauté for a minute until fragrant.
- Add ½ tsp turmeric powder and mix well.
- Pour the tempering over the mashed potatoes. Add salt to taste, 1 tsp red chilli powder, 1 tsp dry mango powder (amchur), and some chopped coriander leaves. Mix everything well.
- The spicy and chatpata potato stuffing is ready.
Making the Roti Samosa
- Cut each samosa sheet into 4 equal pieces. Keep the remaining sheets covered with a cotton cloth to prevent them from drying out.
- Apply maida slurry along one edge, bring the two ends together, and seal them to form a cone.
- Fill the cone with the prepared potato stuffing and press it gently.
- Apply more maida slurry to the open edges and seal the samosa tightly. Prepare the remaining samosas in the same way.
- Heat oil in a pan. Add the prepared samosas and fry them over medium heat until they turn golden brown and crispy on all sides.
- Serve the hot and crispy Roti Samosas with tomato ketchup or green chutney.
Notes
- The proportion of wheat flour and maida should be equal.
- Adding maida makes the outer layer of the samosa crispy.
- Knead a medium-soft dough, similar to roti dough.
- Let the boiled potatoes cool completely so there is no excess moisture.
- Cover the cooked rotis with a cotton cloth to keep them soft and make them easy to fold into samosas.
- If the roti becomes dry, it will crack and won't fold properly into a samosa.
- Seal the edges of the samosa properly while folding to prevent the filling from coming out during frying.
- Fry the samosas over medium-low heat until they turn golden brown and crispy.