Potato Rolls

by MalaShenoy
This is a perfect snack with afternoon tea or served as an appetizer. This will be a filling snack for kids. It is very simple too to prepare.
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • spring roll sheets - 1 pkt
  • potatoes boiled and cubed - 4-5
  • medium size onions finely chopped - 2
  • whole jeera - 1 tsp
  • Red chili powder - 1 tsp
  • Amchur/Dry mango powder - 1 tsp
  • Chopped coriander leaves -
  • Maida flour - 1 tbsp
  • Water - 1 tbsp
  • Oil - 1-2 tbsp
  • Salt -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • spring roll sheets - 1 pkt
  • potatoes boiled and cubed - 4-5
  • medium size onions finely chopped - 2
  • whole jeera - 1 tsp
  • Red chili powder - 1 tsp
  • Amchur/Dry mango powder - 1 tsp
  • Chopped coriander leaves -
  • Maida flour - 1 tbsp
  • Water - 1 tbsp
  • Oil - 1-2 tbsp
  • Salt -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a kadai/pan and fry the whole jeera and then add the finely chopped onions and sauté for 3-4 minutes till translucent.
  2. Add the boiled potatoes, salt, red chili powder, amchur powder.
  3. On a low flame for 3-4 minutes stirring all the while so that the mixture does not stick to the bottom of the pan.
  4. Now add the chopped coriander leaves and mix well. Turn off the gas and leave the mixture to cool.
  5. In a small bowl add the flour/maida and water to make a smooth paste.
  6. Place 2 tbsp of the mixture on one end of a spring roll sheet lengthwise leaving 2-3 ” from the edge, to form a roll about 3” long.
  7. Now fold the edge to cover the potato mixture.
  8. Fold both the left and right side of the sheet and roll the sheet like a bedding to form a roll
  9. When you have reached the edge of the spring roll sheet, apply the flour and water paste on the edge to seal the roll. Deep fry in hot oil till golden brown and crisp.
  10. Serve with ketchup/chutney.
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