Potato stuffed rolls made with flattened bread and fried to a crisp golden brown.
A tea party or a rainy day
Or just a humble craving
for all things fried and good,
this is a simple one to make anytime!
Dip it in some ketchup or some fresh cilantro chutney
A cup of tea along
And forget the world around!
1. Bread slices (white or whole wheat)– 4
2. Potato – 2 large, boiled, peeled and mashed
3. Clarified butter (Ghee) – 1 tbsp
4. Cumin powder (Jeera powder) – 1 tsp
5. Asafoetida (Hing) – 1/4th tsp
6. Green chillies – 1 medium, finely chopped
7. Red chilli powder – ½ tsp
8. Salt – 1 tsp
9. Pepper powder – a pinch
10. Cilantro – ½ cup
11. Oil –3 cups, for deep-frying
1. Trim the edges of the bread slices. Using a rolling pin, flatten and smoothen each slice.
2. Heat the clarified butter (ghee) in a pan.
3. Add asafoetida to the hot oil. Add the mashed potatoes.
4. Add the cumin powder (jeera powder), red chilli powder, green chillies, salt and pepper powder. Fry the mixture for a few minutes.
5. Add in the finely chopped cilantro and mix well.
6. Make 4 balls of the mixture.
7. Place the oil in a deep bottom non–stick saucepan and let it heat up.
8. Now wet your hands and dab on the bread slice. The bread slice should become a little damp.
9. Place a ball of potato in the center of the slice and bring all the edges together so as to cover the potato ball inside the slice. Dampen your hands again and press around the bread ball to seal it properly.
10. Make all the bread rolls this way.
11. Check if the oil is hot enough. Drop a crumb of bread to see if it sizzles up instantly.
12. When ready, gently drop the bread rolls in the hot oil and fry from all sides until golden and crisp. Drain on absorbent paper.