Fried Potato Rolls Recipe

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 4

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
1/2 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.