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Spiced Potato Rolls

Name: Spiced Potato Rolls
Prep time: 1800 s
Cook time: 600 s
Total time: 2520 s
Yield: 6
Ingredients: 500 grams Potatoes boiled cooked in skin flesh with salt; 2 Units Peppers hot chili green raw; 1/2 teaspoon Spices cumin seed; 1/4 teaspoon Spices coriander seed; 30 grams Tamarinds raw; 1/4 teaspoon Spices turmeric ground; 1/2 teaspoon Salt table; 2 teaspoons Oil olive salad or cooking; 1/4 teaspoon Sugars brown; 200 grams Oil industrial canola (partially hydrogenated) oil for deep fat frying

42'

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Not included in this recipe

Treenut

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Treenut-Free

Peanuts-Free

Lactose-Free

Ingredients

Servings

- 6 Portions +

Potatoes, boiled, cooked in skin, flesh, with salt

500 grams Potatoes, boiled, cooked in skin, flesh, with salt

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Spices, coriander seed

1/4 teaspoon Spices, coriander seed

Tamarinds, raw

30 grams Tamarinds, raw

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Salt, table

1/2 teaspoon Salt, table

Oil, olive, salad or cooking

2 teaspoons Oil, olive, salad or cooking

Sugars, brown

1/4 teaspoon Sugars, brown

Oil, industrial, canola (partially hydrogenated) oil for deep fat frying

200 grams Oil, industrial, canola (partially hydrogenated) oil for deep fat frying

Spiced Potato Rolls

Nutri value

Go to instructions

Instructions

4 Steps

42'

Total

30'

Preparation

10'

Cooking

Waiting

Step by step

1 of 4

15'

Step 1

Boil, peel, and mash the potatoes (small chunks are ok). Set aside.
Heat the oil in a deep-bottomed pan. Throw in the cumin seeds and saunf (aniseed). Saute until they crackle.
Add the finely chopped onions and green chilies. Saute until the onions turn pinkish.
Add the mashed potatoes, turmeric powder, garam masala powder, coriander powder, amchur powder, salt, and a bit of sugar. Mix well. Saute the mixture for 1 minute. This forms the stuffing. Turn off the heat.
Transfer the stuffing to a plate. Let it cool completely.

Check

2 of 4

15'

Step 2

Remove the dark brown crusts from the bread slices. Set aside.
Divide the stuffing into many lemon-sized portions. Take a portion in your palm and make an oval-shaped stuffing (see photo).
Take a bread slice. Dip it in water and quickly take it out. Place it between your palms and softly press to squeeze out the excess water.
Now you have a wet, thin bread slice on your palm. Place an oval-shaped portion of stuffing diagonally in the center. Join the opposite sides of the bread.
Gently press the bread along with the stuffing, so that the bread covers the stuffing completely.

Check

3 of 4

10'

Step 3

Heat oil for deep-frying. Gently slide 3-4 rolls into the hot oil. Let the heat be medium-high. Turn the rolls occasionally to ensure uniform cooking on all sides.
Once they are light brown, transfer them to an absorbent paper towel to absorb the excess oil.
Repeat the same procedure to make all of the rolls.

Check

4 of 4

Step 4

Serve two rolls on a plate with tomato sauce and green chutney

Check

Adjust Spice Levels

Modify the amount of green chilies and garam masala to suit your spice preference.