$hokeen J@tt
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POTATO ROLLS
Preparation Time : 30 minutes
Cooking Time : 10 minutes Servings : 4
INGREDIENTS
Potatoes, boiled and mashed
4 large
4 slices
to taste
1/2 teaspoon
1/4 cup + to shallow fry
10
2
1 inch piece
1/2 cup
2 tablespoons
as required
Preparation Time : 30 minutes
Cooking Time : 10 minutes Servings : 4
INGREDIENTS
Potatoes, boiled and mashed
4 large
Bread 4 slices
Salt to taste
Black pepper powder 1/2 teaspoon
Ghee 1/4 cup + to shallow fry
Cashewnuts, coarsely powdered 10
Green chillies, finely chopped 2
Ginger, finely chopped 1 inch piece
Green peas, blanched and coarsely ground1/2 cup
Fresh coriander leaves, chopped 2 tablespoons
Tomato ketchup as required
METHOD
Crumb the bread slices. Mix with potatoes, salt and black pepper powder and knead into a dough. Grease your palm with ghee so that the dough does not stick, divide them into eight equal portions and roll into balls. Mix together pounded cashewnuts, green chillies, ginger, green peas, coriander leaves and salt and mix. Divide into eight equal portions. Take each potato ball in your palm, make a hollow in it. Place a portion of the cashewnut stuffing. Pull over the sides and close. Shape it into an oblong roll. Similarly prepare the remaining rolls. Heat sufficient ghee in a flat frying pan. Reduce heat and place four rolls on it. Shallow fry till evenly golden brown all around. Drain and place them on an absorbent paper. Similarly shallow fry the remaining rolls. Serve the fried rolls with tomato ketchup.
Crumb the bread slices. Mix with potatoes, salt and black pepper powder and knead into a dough. Grease your palm with ghee so that the dough does not stick, divide them into eight equal portions and roll into balls. Mix together pounded cashewnuts, green chillies, ginger, green peas, coriander leaves and salt and mix. Divide into eight equal portions. Take each potato ball in your palm, make a hollow in it. Place a portion of the cashewnut stuffing. Pull over the sides and close. Shape it into an oblong roll. Similarly prepare the remaining rolls. Heat sufficient ghee in a flat frying pan. Reduce heat and place four rolls on it. Shallow fry till evenly golden brown all around. Drain and place them on an absorbent paper. Similarly shallow fry the remaining rolls. Serve the fried rolls with tomato ketchup.