Egg rolls are quite the popular Kolkata Street Food item. Normally made using All Purpose Flour (Maida), I’ve used a Whole Wheat Chapati as a base here, to roll the egg fillings in. I will share the flaky Maida Paratha recipe as well, if you like it that way, but the whole wheat base tastes equally good and it’s definitely the healthier of the two.

Egg Rolls can be eaten for Breakfast, Lunch, Dinner or even served as a mid-evening Snack. In Mumbai, the only time I’ve tried Egg Rolls were at Durga Puja pandals which had at least one stall serving them. I haven’t eaten the authentic egg roll from Kolkata because well, I haven’t been to Kolkata but my husband, Akhilesh was born and raised there and if he said it tasted a lot like what he ate in his childhood, I guess my recipe will be a hit at your home as well.

Kolkata Egg Rolls can have different kinds of fillings, but I stuck to the very basic which has just 4 ingredients but tastes fabulous. It’s such a burst of flavours while using minimal ingredients. I don’t use Ketchup in this recipe, so this is diabetic friendly as well.  I don’t recommend using any sweet sauce even if you can eat sugar.

1 Whole Wheat Chapati or
1/2 Cup All Purpose Flour
1/4 Tsp Sugar
1/4 Tsp Salt
1 Tbsp Oil/Ghee
Warm Water to Knead

2 Eggs
1 Chopped Green Chilli
1/2 Thinly Sliced Onion
2 Tbsp Mustard Sauce (Kasundi)/ Mustard Base Pickle
Salt as per taste
Lemon Juice (Only if your Mustard Sauce isn’t Sour)
Pepper (Optional)



  • I used a plain Wheat Chapati made with just Whole Wheat Flour, Salt and Water. You need to knead this into a dough ball and roll into a wrap and place over a hot pan until both sides are brown and cooked thoroughly.
  • If you are interested in making a flaky wrap, follow the below method:
  • In a mixing bowl, add the flour, salt and sugar. Give it a mix and then add in the ghee or oil. Using your hand, mix the ghee or oil nicely, so that it forms a crumbly texture. Now pour warm water, little by little and form a soft pliable dough. Shape the dough into a ball, rub a little bit of oil and cover it with a cloth for 30 minutes.
  • To prepare the layered paratha, divide the dough into portions (if you’ve made a bigger batch of dough) and shape the portions into small dough balls. As you work with one dough ball, make sure you cover the rest with a clean cloth, preferably damp. Roll the dough ball into a very thin almost transparent chapati. The shape doesn’t really matter.
  • From the edge of one side, make small pleats by folding the rolled dough, like you’d make a japanese paper fan but one above the other, like a horizontal tower. Now swirl the pleats to form a circle. Tuck in the ends well. It will look like a distorted disk.
  • Cover and keep the dough ball for 5-10 mins and then roll it out into a big circle.
  • Let a skillet heat up and then place the rolled out paratha. Let it cook well while continuously rotating the paratha and then flip it.
  • Drizzle a little ghee, gently press and cook for another minute. Make sure to press the edges as that area takes more time to cook. Flip and cook again for a minute. Continue flipping and cooking until you see golden brown spots all over. Take it off the skillet and keep aside in a roti box and roll out the rest in a similar fashion.


  • On a skillet or pan, heat a little oil or gheed and spread it evenly.
  • Now place your Whole Wheat Chapati (Roti) or Flaky Maida Paratha in the pan. Lower the flame.
  • Now break 2 eggs on top of the Roti/Paratha and with a Spoon break the yolk and spread it out a little. You need to be quick here. If this seems difficult, you can break and whisk the eggs in a bowl and then simply pour this over the paratha.
  • Now flip the paratha immediately, so that the egg is now at the bottom of the pan and sticking to the paratha on one side. We need the egg to form a layer on the paratha.
  • Cover and cook until the eggs are cooked completely. I used a steel pan, so I had to scrape it out. It works great on non-stick or cast iron pans.
  • Flip the paratha and take it out on a plate with the egg side facing upwards.
  • Now line the Onion slices and the chopped Green Chillies in the center of the wrap.
  • Also sprinkle some Salt and Pepper Powder. Pepper Powder is optional since we’ve used Green Chillies.
  • The star ingredient here is Mustard Sauce. This gives the egg roll it’s Kolkata Flavour.
  • Drizzle some Mustard Sauce all over. I use Kasundi which has a better flavour and not the American Mustard Sauce. Kasundi can have a very strong brain freeze effect, so careful on the quantity. Add some lemon juice if the Kasundi is not sour. On days I’m out of Kasundi Mustard Sauce, I use a Special Mustard Base Konkani Pickle.
  • Now all you’ve got to do is fold and roll into a wrap and enjoy this amazing egg roll that’s quick and easy to make.
  • You can also wrap this in an aluminum foil/paper wrapper to keep the roll in place. I don’t use any.


This is again so easy to make, you will never again spend at a restaurant or order-in this toast. The only trick is to find the right avocado. By right, I mean perfectly ripe buttery avocados which don’t have a bitter note to it. I’ve always struggled with getting the perfect ones. No matter what I did, I ended up slicing either an overripe ‘almost going to rot’ or undone, hard and bitter. This was mainly because I’ve been ordering them online and I still haven’t figured out a way to evenly ripen them or know how to recognise a ripe Avocado. Trust me, I’ve seen a lot of videos online and they didn’t work. If you do have suggestions, please comment below. Would love to try them out.

Continue reading “AVOCADO TOAST”


Dhokla is a staple Gujarati snack recipe. For those hearing the term ‘Dhokla’ for the first time, imagine a soft sponge like savoury steamed cake made with gram flour! Might sound weird but it’s really flavourful. What’s best is that it is vegan and gluten free too. I tried making this for the first time and the texture and taste, both were brilliant. It’s a little sweet, a little tangy and a whole lot tasty! Dhokla makes for a great breakfast or snack option and since this is an instant recipe, this won’t even take much time to prepare.

Looking forward for your love & support. Do like & comment. If you wish to receive an email every time I post a new article, follow my blog for an update. And subscribe to receive a free e-book on top 10 Indian Kitchen Hacks. Only limited copies!

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6-7 Leftover Idlis
2 Tbsp Butter
1 Tsp Mustard Seeds
1 String Curry Leaves
1 Green Chilli
1/2 Tsp Asafoetida (Hing)
1 Tbsp Ginger Garlic Paste
2 Onions
2 Tomatoes
2 Tsp Turmeric Powder
1/4 Tsp Kashmiri Red Chilli Powder
1/2 Tsp Sugar
Salt as per taste
1-2 Tbsp Water
1/4 Cup Coriander Leaves


  • Since I made this with leftover idlis stored in the refrigerator, I reheated them in a microwave after sprinkling a little water. You can even steam Idlis in a utensil placed in a pressure cooker with a little water without the whistle for 5-10 minutes, to help them regain their softness. Keep them aside.
  • In a deep pan, heat butter.
  • Splutter mustard seeds.
  • Add chopped curry leaves and green chilli.
  • Lower flame and add asafoetida.
  • Now add ginger garlic paste and saute for a few seconds.
  • Add finely chopped onions and saute until they turn light brown.
  • Add finely chopped tomatoes.
  • Add salt and saute until the tomatoes soften.
  • Now add turmeric powder and kashmiri red chilli powder.
  • Saute for a few seconds and add sugar.
  • Now chop the steamed soft idlis ( one idli into around 10 cubes) and add this to the masala.
  • Mix and make sure all the pieces are covered in masala.
  • Sprinkle some water. You can also add more butter. Cover and cook for a few minutes on low flame.
  • Add finely chopped coriander leaves. Mix well.
  • Serve hot for breakfast or as a 5 pm snack.


Rating: 5 out of 5.

In today’s post, I am going to tell you all about sprouts. The what, when, how, why and which of the sprouting world. So keep reading if you want to know the benefits of sprouting seeds, the process of sprouting, who can eat, safety & concerns, equipments, easiest ways to sprout, what seeds to sprout along with a super delicious recipe that you will love!


A sprout is a small growth that occurs in a seed when they crack open to let the stalk comes out of it. Simply put sprouting is essentially the practice of germination of grains, legumes, beans, nuts or other kinds of seeds to make them easier to digest and to help your body access their full nutritional profile. In traditional Indian Ayurveda, the use of sprouted beans dates all the way back to 1500 BC.


Yes, anyone can and should eat sprouts. In Ayurveda, sprouts are generally good for all doshas, but they are said to be best for pitta and kapha. Vata is constituted by space and air – which is the energy of movement; Pitta constitutes fire and water constitute – the dosha of digestion and metabolism; whereas water and earth make up kapha – the principle of structure and lubrication.  If eaten in the right quantity and at the right time in the right way, you will reap astonishing benefits.


A sprouted seed is much more nutritious than a regular seed as it contains all the elements a plant needs for life and growth. The energy contained in the seed, grain, nut or legume is ignited through soaking and sprouting. With increased amount of protein, fibre, antioxidants, enzymes, vitamins and minerals, sprouts hold the power to replace your daily multivitamin pills. The nutrients in a sprouted seed gets enhanced by as much as 400% making them one of the healthiest foods on the planet that can be prefixed with ‘super’ and therefore earns the title of being called a superfood!


    Sprouts are living foods that are fresh and natural. Any living food like fresh fruits and vegetables also have a rich amount of enzymes and enzymes support our digestion, reduce inflammation and help with joint health too. In modern times, these delicious health-giving sprouts are becoming more and more popular in the western countries too due to the health benefits they provide. Eating sprouts is thus an excellent way to get more of these important nutrients.
    Ayurveda stresses the importance of soaking and sprouting grains, beans, lentils, nuts and legumes and this is because, in order to sprout a seed you need to add water; and water breaks down the enzyme inhibitor in the seed, making it easier to digest and even more nutritious. Raw seeds are literally sleeping and the only way to wake them up is to soak them. Phytic Acid is an anti-nutrient that impairs the absorption of iron, zinc, calcium and may promote mineral deficiencies as well. Sprouting neutralises or inactivates these phytic acids from the seeds to not only make it better digestible but also absorb nutrients in a better way. So if you’ve ever had trouble digesting a particular grain or legume, try sprouting it the next time. You will be surprised to see that sprouted beans or grains don’t bother your body at all!
    Protein is essential for the nourishment of hair, skin, muscles and body tissues. The nutritional value of protein improves during the soaking and sprouting process. Lentils and beans which are otherwise an incomplete source of protein, the act of sprouting makes them abundant in all 9 essential amino acids, thus making them a complete source of protein. Experts estimate that there can be up to 100 times more enzymes in sprouts than raw fruits or vegetables. Enzymes are special types of proteins that act as catalysts for all our bodily functions. These enzymes help the body extract more vitamins, minerals, amino acids and essential fatty acids from the foods eaten, thus ensuring the body has the nutritional building blocks of life to help bodily processes work more effectively. The quality of the protein in the beans, nuts, seeds or grains is thus at its best when sprouted. The amino acid lysine, for example, which is needed to prevent cold sores and to maintain a healthy immune system increases significantly during the sprouting process. So, include sprouts in your diet, especially if you are vegetarian or vegan.
    Sprouts are very low in calories and at the same time can keep you feeling full for long. Sprouting also substantially increases the fiber content of the beans, nuts, seeds or grains. Fiber is critical to weight loss. It not only binds toxins from our body to escort them out, but also ensures that any fat our body breaks down, is moved quickly out of the body before it can be reabsorbed through the walls of the intestines, which is the main place for nutrient absorption into the blood. It also helps push bowels from the large intestine. Essential fatty acid content increases during the sprouting process. Most of us are deficient in these fat-burning essential fats because they are not common in our diet.  All these super rich properties help in effective fat loss!
    An alkaline body is a clean system that is able to play a vital role in maintaining natural immunity and optimum health. Sprouts are alkalizing to your body. They support our immune system and also assist in purifying the body, due to their alkalizing effect. Many illnesses including cancer have been linked to excess acidity in the body. Don’t forget to eat sprouts regularly as they are nature’s wonder food, rich in the essential alkaline minerals and one of the most nutrient dense foods we can eat.
    Eating a handful of sprouts daily will increase the nutritional value of your diet. They supply us with vitamins, minerals, antioxidants, omega-3 fatty acids, protein and chlorophyll. Research indicates that sprouted seeds have extremely higher content of nutrition than raw seeds. The vitamin content of some seeds, grains, beans or nuts increases by up to 20 times the original value with only a few days of sprouting. Research also shows that during the sprouting process, beansprouts increase in vitamin B1 by up to 285 percent, vitamin B2 by up to 515 percent and niacin by up to 256 percent. When sprouted, most seeds provide us with a good amount of vitamin A, B, C and E, calcium, phosphorus, biotin, potassium, magnesium, iron, zinc and many other minerals. During sprouting, alkaline minerals like calcium and magnesium bind to protein in the seed, grain, nut or bean, making them more usable in the body. This also helps balance our body chemistry promoting better health.
    When you grow them yourself you are not only helping the environment but also ensuring that you are not getting unwanted pesticides, food additives and other harmful fat-bolstering chemicals that thwart your efforts in following a healthy lifestyle. Most of us also frequently use the cost of healthy foods as an excuse for not eating healthy. But sprouts being so cheap, there really is no excuse for not eating healthier. Sprouts truly are the best locally-grown food, but sadly not enough people eat or grow them.
    Sprouts in the long run, have proved to be beneficial to many people in many ways. Apart from the ones previously mentioned, here is a list of other benefits:
    • Strengthens the immune system
    • Reduces acidity
    • Great for the heart
    • Good for your eyes
    • Boosts blood circulation
    • Reduces allergic reactions


Generally, most edible grains can be sprouted, such as grains, seeds and legumes. Avoid sprouting Kidney Beans (Rajma) for raw consumption. They contain a toxin that may cause nausea, vomiting or diarrhea in some people. Quinoa on the other hand, contains a high concentration of saponins, which in some cases can cause a strong allergic reaction. Some seeds like Soybeans are non-sproutable in nature as they become sour if kept moist for too long. So avoid these. Some of my favorites are Mung Beans (Moong), Wheat (Gehu), Peas (Vatana), Chickpeas (Kabuli Chana), Black Eyed Peas (Chawli), Moth Beans (Matki), Red Lentils (Masoor), Horse Gram (Kulath), Brown Chickpea (Kala Chana). If you didn’t know, whole green mung beans are the beans used to make ‘bean sprouts’. You can also try sprouting mustards, alfalfa, fenugreek, lentils, chickpeas, adzuki beans if they are available. So there are just so many options! 

Ensure that the grains, seeds or legumes you are using for sprouting are of fine quality, preferably organic or wildcrafted. Avoid those that are chemically treated as this affects the germination rate.



It is no surprise to see so many digestive and dietary aids for stomach, along with pills for gas and indigestion, on the market. Most of these conditions likely begin with poor food combining. Ayurveda, an ancient holistic science of healing, offers a logical approach for determining a diet based upon the elements comprising an individual’s constitution – vata, pitta and kapha. This approach is quite different from the contemporary view of a balanced diet, based on eating from various food groups. Ayurveda believes that the gastric fire or agni in the stomach and digestive tract is the main gate through which nutrients enter the tissues and then pass along to individual cells, to maintain the life functions. And this brings us to these key points that should be considered before including sprouts in your diet.

Since sprouts are living foods full of enzymes and hormones, extreme care should be taken with respect to when, how and how much one should consume them. Such foods tend to react with our body if not taken correctly. To avoid reactions like flatulence, acidity, bloating and other digestive issues and to get the desired nutrition from them, it is important to consume sprouts the right way.

  • Have only raw fruits or vegetables with sprouts. Ayurveda tells us that we should not combine raw foods with cooked foods because raw foods take longer to digest, whereas cooked food take lesser time to digest. And therefore this poor combining of foods can lead to indigestion, fermentation, putrefaction and gas formation and, if prolonged, can lead to toxemia and disease. 
  • This also means that sprouts should be strictly consumed raw. Never cook, heat or boil sprouts. You may be surprised to know but heating sprouts even for a few seconds, takes away all its nutrition. Boiled sprouts are nothing but fibre. So always eat your sprouts raw.
  • Anything eaten in excess can cause unpleasant side effects and the same goes with sprouts. Limit your intake to not more than 4 tablespoons. Eating more than this at once may cause digestive issues. So just because it’s a superfood, doesn’t mean you can go overboard with sprouts.
  • Never eat sprouts after a meal or with meal. Sprouts are a meal in itself. So eat them on an empty stomach for proper assimilation. You can have this for breakfast loaded with other raw veggies, before meals or as an evening snack.
  • After the seeds have sprouted, consume them within 2 days.

You are good to go, if you follow the above. You will get the most out of this superfood and at the same time avoid zero nutrition or digestive issues. Considering the numerous health and environmental benefits, it’s time to consider adding sprouts to your diet.



Sprouts are one of the easiest foods you can grow indoors. They barely need any space. if you can fit a bowl or jar on your counter, you have enough space! You also don’t require any special equipment. They need absolutely no sunlight! Growing sprouts is effortless and low maintenance too. Here is a veggie that everyone can and should grow. Sprouts are an easy, cheap and tasty vegetable, anyone can grow.



  • To sprout, you don’t need much – just a jar or container and pure water can do.
  • Make sure to use organic and locally available beans for sprouting.
  • Wash them thoroughly a couple of times until the water runs clear.
  • Use a large steel or glass container for soaking.
  • Add these beans in enough water. Cover and soak for at least 10 hours or overnight.
  • Use 4 times water since the beans will absorb the water and double up sometimes even upto 8 times the original size.
  • The next morning, drain the water.
  • You can also use this nutritional water for making soups, curries, add it to your dough or use it to water your plants.
  • Now cover and keep these moist beans in a dark place.
  • I usually keep it in the same bowls used for soaking and store inside a microwave oven because it’s dark and cosy. You can keep it on the counter away from sunlight.
  • You can also use a sprout bowl, a mason jar or a strainer covered with a wet cloth or just a wet cloth tied up loosely. Anything works, really!
  • Every 8-10 hours I check my sprouts, shuffle a little.
  • Sprouts need adequate air flow. So if you are using a mason jar, don’t suffocate them by adding too many. They multiply in size!
  • If your sprouts look dry, sprinkle a little water. Don’t overwater, unless you want them to rot.
  • Sprouting varies according to the temperature and humidity but in most common cases, the seeds are germinated and ready to eat in 2 days.
  • Sometimes I wait for an additional day for the sprouts to grow longer.
  • But don’t keep for too long. They may start to decompose and it’s not a pleasant smell. Usually I eat them when I see the white sprouts grow at least ½ an inch long.
  • A batch of sprouts takes just a few days and little maintenance. So I soak a handful everyday which gives me a continuous supply of sprouts everyday.
  • These seeds are now power packed with nutrition, rejuvenating and provides a crunch in every bite.
  • So toss them in your fresh salad (recipe below) and enjoy your happy bowl of goodness.



4 Tbsp Sprouts
1/2 Chopped Onion
1/2 Chopped Tomato
1/2 Chopped Cucumber
1/2 Tsp Grated Ginger
1 Tbsp Chopped Coriander Leaves
1 Tbsp Chopped Mint Leaves
1 Tsp Lemon Juice
1/4 Tsp Black Pepper
1/4 Tsp Chaat Masala/Jaljeera Powder/Red Chilli Powder
1 Tsp Olive or Sesame Oil
1/4 Tsp Rock Salt

In a bowl, add all of the above ingredients, mix well and enjoy. You can skip a few ingredients and that’s ok. I normally just mix sprouts with chopped tomatoes, cucumbers, olive oil, salt and lemon juice. Sometimes I use mix variants and sometimes just one type of sprouts. Mixing sprouts with Lemon Juice, Grated Ginger or Oil will help digest better. Sprouts have such a pleasant crunch. They taste so fresh with a slight sweetness of their own. A nice, cool sprout salad is a wonderful addition to any good day! Try this delicious recipe! After all it’s a reward to be able to eat your own harvest.

No matter what your fitness or health goal is, make this superfood an addition to your daily diet.

Can’t wait to read your comments below! Share the wonderful benefits with your family & friends because Sprouts Rock!




3 Cups Boiled White Peas (Safed Matar)
1 Tbsp Oil
1 Tsp Cumin Seeds
1 Tsp Ginger Garlic Paste
1 Green Chilli
1 Onion
1 Tomato
1 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1/2 Tsp Asafoetida (Hing)
2 Tbsp Coriander Leaves
Salt to taste


  • In a wide pan, heat oil.
  • Splutter Cumin Seeds.
  • Add Ginger Garlic Paste and sauté for a few seconds.
  • Also add one finely chopped Green Chilli.
  • Now add finely chopped Onions and sauté until they brown a little.
  • Now add the finely chopped Tomatoes and mix.
  • Add salt and sauté until the Tomatoes soften.
  • Add the spice powders – Turmeric Garam Masala & Asafoetida. Mix and let the mixture cook for 2 minutes.
  • Now add the cooked White Peas (Safed Matar). Make sure the peas are cooked well and not hard.
  • You can add water and adjust the consistency as you desire. For Rotis I keep it dense and for Potato Patties a little gravy so I can pour easily.
  • Add salt and garnish with finely chopped Coriander Leaves.
  • Serve hot with Potato Patties. Check the Ragda Pattice Recipe here!
  • You can also pair this with Roti or Crispy Buttered Bread or Pani Puri or even Dosa. Or simply enjoy this on its own as an evening snack topped with some chopped tomatoes, onions and sev/chips/roasted dals/broken crispy puri!
  • So many ways to enjoy this! Do share in the comments below if you liked this recipe or tried a different pairing 🙂
Boiled White Peas
Tomato & Onion getting sautéed
Nutritious Ghughni
Thick Ghughni to eat with Flatbreads or Dosas
Ghughni with Potato Patties – Ragda Pattice
Plain Ghughni



Ingredients : For Dough :
Maida / All Purpose Flour – 2.5 Cups
Refined Oil : 3 Tbsp
Ajwain / Carom Seeds – 1 tsp
Salt : As per taste
Water : Very little, around 3/4th cup, to make stiff dough

Ingredients : For Potato Filling / Aloo Masala:
Potatoes – Around 8-9 (boiled & cooled)
Green Peas & Peanuts (Optional)
Mint Leaves – One handful
Coriander Leaves – One handful
Ginger – 2 inches
Green Chillis- 2

Oil – 2 tsp
Cumin Powder – 1 tsp
Kasoori Methi – 1 tbsp
Red Chili powder – 1 tsp
Amchur powder – 2 tsp
Black pepper Powder- 1/2 tsp
Black Salt – 1/2 tsp
Saunf / Fennel Seeds – 1/4 tsp
Coriander Powder – 1 tbsp

Salt – As to taste
Garam Masala – 1/4 tsp

– Preferably boil potatoes and keep in the fridge the previous night. If making same day, cool down potatoes completely before using.
– Grind ingredients marked in Green in a mixture with a little water just the way you make a chutney.
– Mix all ingredients marked in Orange in a separate bowl.

Method: Part 1
– In a big mixing bowl, take flour.
– Add salt, ajwain and oil.
– Mix everything well until when you grab the mixture it starts clumping together.
– Now add water little at a time. I used about 3/4th cup of water. Make sure the dough is stiff an not soft.
– Once your dough comes together, cover with a damp cloth for at-least 1 hour. 2 hours is ideal.

Method: Part 2
– In the meantime heat some oil in a kadhai.
– Lower the flame and add the spice powder from the bowl. Mix well for a few seconds. Don’t burn.
– Add the prepared green chutney. Mix well. Switch off flame.
– Add the boiled, peeled & cooled roughly mashed potatoes. Add salt if required. Blend in together and keep aside.

Method: Part 3
– After 1 or 2 hours of resting time, kneed and smoothen out the dough to make it pliable.
– Divide the dough into equal parts. I could make 7.
– Keep them covered with a damp cloth at all times.
– Roll out one portion in an oblong shape.
– Divide into 2 parts with the help of a knife.
– You will now have 2 triangle like parts.
– Take one and extend from all sides.
– Apply water to half side of the part you cut with knife . That half will denote the height of your samosa. Watch the pictures & video to know how to make the covering of the samosa.
– Fill the Potato masala generously. Each samosa took me around 2 minutes to make.
– Let the samosas rest for 30-45 minutes before frying. It should look dry and feel rough when ready. By the time I finished making 14 samosas, my first batch was ready to fry.
– It’s time to fry them out. Fill around half kadhai with oil. Keep flame on low.
– When the oil is just warm (Dip your finger to check. You shouldn’t feel the burn), drop in your first batch of samosas. I added 5 at first.
– Fry in low heat until golden brown. Flip them every few minutes to fry them evenly on all sides. Take them out. Fry the rest in batches.
– The samosas will be really hot. So let them rest for 20-30 mins. Serve them warm.
– Serve with Chutney, Ketchup, Spiced Yogurt or even Cholle!

Images & Video to help you with the process:

Spice Powder kept ready in a bowl.
Boiled Potatoes roughly mashed & mixed with prepared Green Chutney & Spice Powder.
Dough after resting for 1 hour
One Portion of dough rolled oblong and cut into 2 parts.
Dab water on the half side and make a cone. That will be the height of your Samosa.
Fill the cone with prepared and cooled down Aloo Masala. Apply water on the edges & fold this way. Watch the video towards the end of this post.
This is how your Samosa should look. Watch the video to know how I made this one.
14 samosas resting before being fried.
First batch of Samosas frying on low flame.
Piping hot Samosas
Serve warm with Green Chutney & Ketchup
Perfect Street Style Samosas!
Fold in the perfect Samosa this way