Indian Recipes
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Ingredients
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| 1 |
Potatoes, boiled and mashed into big chunks |
5 |
| 2 |
Bread slices |
8 |
| 3 |
Onions, thinly sliced |
1 |
| 4 |
Green chilies, finely chopped |
4 |
| 5 |
Ginger, finely chopped |
1/2 teaspoon |
| 6 |
Garlic, finely chopped |
3 cloves |
| 7 |
Green chilies,, finely chopped |
3 |
| 8 |
Red chili powder |
1 teaspoon |
| 9 |
Coriander powder |
1/2 teaspoon |
| 10 |
Amchoor powder [khatai] |
2 teaspoons or more |
| 11 |
Cumin seeds |
1/2 teaspoon |
| 12 |
Ghee |
2 tablespoons |
| 13 |
Salt |
to taste |
| 14 |
Oil |
for frying |
| 15 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Heat ghee in a pan or kadahi over medium-high heat, add cumin seeds and
let it splutter, now add onions and cook for 2 minutes, then add ginger, garlic
and green chilies and cook until lightly browned. Now add potatoes, stir, then
sprinkle all the powdered spices over the potatoes, stir well and cook on low
for 10-15 minutes until light brown.
Take a bread slice, remove the brown edges off, slightly wet it, place a
tablespoon of potato mixture in the centre and roll it to cover the filling.
Repeat this process with all the bread slices and filling. Heat oil in a kadahi
or pan, deep fry the rolls over medium-high heat until golden brown.
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| Servings -8 |
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| Introduction
of the dish |
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It's a great party finger food. This is a simple yet delicious recipe of cutlets.You can also add paneer in the potato stuffing.
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