Aloo Rolls (Refined flour rolls stuffed with potatoes) recipe
ingredients
500 g (1.1 lb) Potatoes, boiled, mashed
2 1/2 cups (250 g) 9 oz Refined flour (maida)
2 tsp (10 ml) Vegetable oil
1/2 tsp (1 gm) Cumin (jeera) seeds
1 inch Ginger (adrak), finely chopped
a few Green chillies, finely chopped
1/2 tsp (1 g) Turmeric (haldi) powder
Red chilli powder to taste Salt to taste Vegetable oil for deep-frying
2 1/2 cups (250 g) 9 oz Refined flour (maida)
2 tsp (10 ml) Vegetable oil
1/2 tsp (1 gm) Cumin (jeera) seeds
1 inch Ginger (adrak), finely chopped
a few Green chillies, finely chopped
1/2 tsp (1 g) Turmeric (haldi) powder
Red chilli powder to taste Salt to taste Vegetable oil for deep-frying
method
1. Knead the flour with enough water to make a medium-soft dough. Keep aside.
2. Heat the oil in a pan; add cumin seeds. When it starts crackling, add ginger and green chillies. Mix well. Add potatoes and the remaining spices; mix well. Remove and keep side.
3. Divide the dough equally into 10 portions. Roll each out into a round roti; roast and shallow fry each roti with oil. Repeat till all the rotis are made.
4. Spread 3 tbsp of potato stuffing on each roti and roll tightly. Serve hot.
2. Heat the oil in a pan; add cumin seeds. When it starts crackling, add ginger and green chillies. Mix well. Add potatoes and the remaining spices; mix well. Remove and keep side.
3. Divide the dough equally into 10 portions. Roll each out into a round roti; roast and shallow fry each roti with oil. Repeat till all the rotis are made.
4. Spread 3 tbsp of potato stuffing on each roti and roll tightly. Serve hot.
serving amount
serves: 5 - 6
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more information
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