Ingredients: Potato - 4 nos Green Peas - 4 nos Cumin powder - 1 tbsp Amchur - 1 tbsp Coriander powder - 1/2 tbsp Green chilly - 5 nos Salt to taste Bread slices - 4 nos (White sandwhich bread) Corn flour - 1 tbsp Bread crumbs - 1 cup Method: Boil, peel and mash potatoes and green peas. Chop green chillies finely. Chop the coriander leaves finely. Soak the bread slices in water for about 2 seconds afterremoving the sides. Squeeze out the water completely. In a big bowl add the mashed potatoes and peas along with jeera powder, green chillies, coriander leaves, salt and amchur powder and mix well to a fine dough. Add the bread slices to the mixture and knead well so that the bread get mixed thoroughly.Roll the dough to cylinder shapes. In a shallow bowl, mix 1/2 cup of water and corn flour to make a thin paste. Dip the rolls in the corn flour paste ensure that it is evenly coated. Roll the cylinders in bread crumbs. Heat oil in a pan and deep fry the rolls in the oil till they turn golden brown and crisp. Serve hot with tomato sauce or green chutney |
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