Roti Samosa

Cut the chapaties into two halves
Fold them like a cone
Now pin them up with a toothpick
And fry cones in hot oil to make the cover of roti samosa

Now prepare fillings of your choice
I made traditional aloo and matar stuffings

Sauted mashed potatoes and some boiled peas in ghee with whole zeera and one dry masalas red chilli powder, coriander powder, amchoor and salt.

One can adjust the ingredients as per the leftover stuff.

You can make it with paneer, noodles or dal etc
As per your requirements and how many samosas you need to make.

Fill hot stuffing in the prepared cones and serve with your favorite chutney

After stuffing the aloo-matar stuffing I just dabbed them on a plate with pomegranate kernels. Thats completely optional otherwise.

Serve it with green and tamarind chutney and enjoy the OPEN SAMOSA