Spicy Potato & Roti Roll


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A healthier version of the frankie, it's a children's favourite.

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Preparation Time:    Cooking Time:     Serves 6 to 8.
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For the rotis
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
2 white bread slices
1/2 tsp ghee (optional)
1/2 tsp salt
ghee for frying

For the potato rolls
6 to 7 boiled and mashed potatoes
1/2 cup boiled and mashed green peas
1/3 cup grated processed cheese
3 chopped green chillies
1 tsp garam masala
1 tsp lemon juice
salt to taste
1/3 cup plain flour (maida) mixed with 3/4 cup water and a pinch of salt
bread crumbs
oil for frying

To be mixed into masala water
2 tsp dried mango powder (amchur)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp salt
1/2 cup water

To be mixed into an onion masala mixture
2 onions, chopped
1 tsp chilli powder
1 tsp dried mango powder (amchur)
1/2 tsp salt

To serve
Chillies In Vinegar

For the rotis

  1. Soak the bread slices in water for a few minutes. Squeeze out the water and crumble thoroughly.
  2. Sieve the flours.
  3. Add the crumbled bread, salt and ghee to make a dough by adding water.
  4. Roll out into thin rotis and cook each roti on a tava on both sides for a few seconds.

For the potato rolls

  1. Mix the potatoes, green peas, grated cheese, green chillies, garam masala, lemon juice, and salt and shape into long rolls of the size of the puris.
  2. Make a batter by mixing the flour, water and salt.
  3. Dip the rolls in this batter, roll into bread crumbs and fry on a tava with a little oil

How to proceed

  1. Apply a little masala water, sprinkle a little onion masala mixture and chillies in vinegar on each roti.
  2. Put a potato roll in the centre, fold and cook each roti on both sides for a few minutes using a little ghee.
  3. Serve hot.

RECIPE SOURCE : Tava CookingBuy this cookbook
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