Fried Potato Rolls Recipe
This is a unique and a much easier way to make potato rolls. These potato rolls are pan-fried with ghee, a traditional Indian clarified butter. No need for baking or waiting for a rising dough, these are made simple and quick. Not only that, a mixture of cashew nuts, green peas and savory spices are loaded into these potato rolls resulting into a taste that’s absolutely delicious. These could be served as a terrific side dish and taste best with tomato ketchup. You’ll surely be captivated by the taste of these sandwich-like, fully loaded potato rolls. The few quick steps below describe how to make these rolls.
Ingredients
- 4 large potatoes, boiled and mashed
- 4 bread slices
- Salt to taste
- teaspoon Black pepper powder (2.5 g)
- cup Ghee, to shallow fry (1.25 g)
- 10 Cashew nuts, coarsely powdered
- 2 Green chilies, finely chopped
- 1 inch piece ginger, finely chopped
- ½ cup Green peas, blanched and coarsely ground (75 g)
- 2 tablespoons Fresh coriander leaves, chopped (30 g)
- Tomato ketchup, as required
Instructions
- First, Crumb the bread slices in a large bowl. Add the potatoes, salt and black pepper powder, and then 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 cashew nuts, green chilies, ginger, green peas, coriander leaves and salt. Mix well. Divide into eight equal portions. Take each potato ball in your palm, make a hollow in it. Place a portion of the cashew nut mixture. Pull over the sides and edges to cover the filling. Roll it into an oblong roll. Similarly prepare the remaining rolls.
- Heat a sufficient ghee in a flat frying pan. Reduce heat and place four rolls on it. Shallow fry until rolls are evenly golden brown all around.
- Drain and place them on paper towels. Similarly fry the remaining rolls.
- Serve the fried rolls with tomato ketchup.
