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 after removing 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.
No comments:
Post a Comment