Potato And Boiled Egg Roti Samoosas

2 medium potatoes, cubed/ cut in rounds

1 small onion pinch of mustard seeds pinch of cumin (jeeru) seeds pinch of methi (fenugreek) seeds

½ tsp turmeric salt to taste

1-2 dry red chillies

1 tsp red masala

2 tbs coconut milk (optional) 2 tbs oil

2 boiled eggs cut in slices flour and water paste to seal rotis

Fry the onions, mustard seeds, fenugreek seeds, jeeru seeds and dry red chillies in oil until transparent and fragrant. Don’t allow it to change colour.

Then add the potatoes, salt and turmeric. Cook for 5 to 8 minutes, then add the coconut milk and simmer on low until the potatoes are cooked. Garnish with dhania and spring onions

Cut the roti in half and make a triangle pocket. Seal the side with paste.

Fill with a slice of egg and then add the cooled aloo fry. Seal the top with flour paste. You should have a roti samoosa. Fry on a dry tawa (flat nonstick pan), so the paste is not raw. Serve with a cup of chai.

ROTIS

2 cups flour

1 level tsp salt

1 tbs ghee/oil (I used oil) boiling water

Mix the flour, salt and ghee, then add enough boiling water to make a soft dough.

Roll one big roti brush with ghee and flour and fold in half and repeat. Then make a Swiss roll and make the balls.

When frying, add a little ghee only. They are always soft.

◆ A meat filling can also be

used.