Potato Rolls Recipe

Potato Rolls Recipe. Potato Rolls is a tasty nibble formula that is arranged utilizing potato, flour, red bean stew powder, cumin powder, green bean stew, dry mango powder and coriander powder. This luscious nibble formula can be handily ready at home and enjoyed by the two youngsters and grown-ups, the same.

This straightforward and flavorful vegan formula can be served on events like kitty parties, birthday celebrations, family social affairs or picnics. On the off chance that you are a potato darling, you really want to attempt this lip-smacking formula. Along these lines, take a stab at making this filling nibble formula and couple it with chutney or pureed tomatoes and appreciate with your relatives and companions. Do attempt this formula, rate it and let us in on how it ended up being.

Elements for making Potato Rolls Recipe

1 cup flour
2 cup vegetable oil
8 potato
1/2 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon red bean stew powder
water as required
salt as required
1/2 teaspoon dry mango powder
1 green bean stew

Potato Rolls Recipe

Instructions to make Potato Rolls Recipe

Stage 1 Make batter and heat up the potatoes
Add flour to a bowl alongside salt, 1/2 teaspoon red stew powder, 1 tablespoon oil. Add water to this and blend every one of the fixings to make a delicate batter. Put the potatoes in a cooker alongside water and salt and bubble them. After this, let them cool down for some time. Strip the potatoes and afterward pound them.

Stage 2 Make flimsy chapatis with the mixture
Add salt, 1/2 teaspoon red stew powder, 1/2 teaspoon cumin powder, 1/2 teaspoon dry mango powder, 1 tablespoon coriander powder and 1 hacked green bean stew to the pureed potatoes and blend appropriately. After this, partition the batter ready in sync 1 into 8 parcels and roll the mixture with a moving pin to make slight chapatis.

Stage 3 Fry the potato rolls and serve
Presently, spread the potato combination on the chapati and roll them from one finish to the next. Cut this roll into 1 inch thick pieces. Take a profound lined dish, add 2 cups of vegetable oil and hotness it on medium fire. Add the parts of the container and profound fry them until they become brilliant brown. Take them out on tissue paper to splash overabundance oil. Serve hot with green chutney and pureed tomatoes.

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