Ingredients
Method
Pressure cook the potatoes without skin for about 3 whistles.
Finely chop the green chillies and onion.
In a small skillet, heat 2 tsp oil and splutter the jeera.
Add the onions, green chillies, hing, turmeric, red chilli powder, dhania jeera powder and saute until translucent.
Mash the potatoes and add this masala, salt and peas and mix until well blended.
Take a slice of bread and fill in a scoop of the potato in the center.
Roll it into an oval and press n seal the edges with a dab of water.
Make the other rolls and set aside.
Heat oil in a deep pan and deep fry the rolls 2-3 at a time without over crowding.
Remove and drain and serve hot with any chutney/ketchup.
| Main | Spices | Generic |
|---|---|---|
| 2 Large Potatoes | 1 tsp Jeera | Oil |
| 1/2 cup Peas | 1 pinch Hing | Salt |
| 1 small Onion | 4-5 Green Chillies | |
| Dry Bread | 1 tsp Red Chilli powder | |
| 1 tsp Dhania Jeera Powder | ||
| 1 pinch Turmeric |
Method
Pressure cook the potatoes without skin for about 3 whistles.
Finely chop the green chillies and onion.
In a small skillet, heat 2 tsp oil and splutter the jeera.
Add the onions, green chillies, hing, turmeric, red chilli powder, dhania jeera powder and saute until translucent.
Mash the potatoes and add this masala, salt and peas and mix until well blended.
Take a slice of bread and fill in a scoop of the potato in the center.
Roll it into an oval and press n seal the edges with a dab of water.
Make the other rolls and set aside.
Heat oil in a deep pan and deep fry the rolls 2-3 at a time without over crowding.
Remove and drain and serve hot with any chutney/ketchup.
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