1. Cut egg rolls sheets into strips of 2" x 8" long.
2. Fold one side of corner twice in a triangle shape to form a small pocket.
3. Add filling with a spoon into the pocket and hold corners gently and fold again.
4. Continue folding into triangular shape till the end of the strip.
5. Brush a little paste made of plain flour and water on the edge and press lightly.
6. Deep fry the samosas after wrapping all or keep in freezer for later use.
For filling: chop boiled potatoes into small pieces and mix with finely chopped onions, coriander, green chillies and seasoning. Delicious and quick snack.
Cooking Tips
1. For tastier and crispier aloo parathas (potato pancakes), roll out 2 small chapatis and add potato filling on one and cover with the other and then roll again to desired size and cook on griddle.
2. For softer chapatis - make the dough and keep covered for at least 15 to 20 minutes before cooking.
3. To eliminate excess salt in any curry just add a few drops of lemon juice.
4. Rice tastes better when cooked on a gas cooker instead of a rice cooker.
5. Soak lentils (dal) in water for an hour before cooking to save on your gas bill.
6. Keep leftover green chutney in freezer for later use. Keeps fresh and colour remains in tact.
2. For softer chapatis - make the dough and keep covered for at least 15 to 20 minutes before cooking.
3. To eliminate excess salt in any curry just add a few drops of lemon juice.
4. Rice tastes better when cooked on a gas cooker instead of a rice cooker.
5. Soak lentils (dal) in water for an hour before cooking to save on your gas bill.
6. Keep leftover green chutney in freezer for later use. Keeps fresh and colour remains in tact.
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