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Preparation Time : 5
Cook Time : 25
Total Time : 30
Left Over Chapatis / Rotis 5 nos
Soaked White Chick Peas / Kabuli Chana 1/2 cup
Boiled & Mashed Potatoes 1 cup
Grated Carrots 3/4 cup
Green Peas 1/4 cup
Grated Onion 3/4 cup
Garlic Cloves 2 to 3
Red Chilli Powder / Lal Mirchi 1 tsp
Garam Masala 1/4 tsp
Salt 3/4 tsp
Asafetida / Hing 1/4 tsp
Fresh Coriander Leaves / Dhaniya 2 to3 tsp
Water 2 to 3 tsp
Oil to Deep Fry 1/2 ltr (Approx)
In a mixer grinder, take 5 Rotis and roughly do pieces, to that add ½ cup of soaked White Chickpeas, 2 to 3 Garlic Cloves and grind into fine powder.
In a large mixing bowl, take the grinded Roti mixture to that add 1 cup of boiled and mashed Potatoes, ¾ cup of grated Carrots, ¼ cup of Boiled Green Peas and ¾ cup of grated Onions.
Then add all the spices 1 tsp of Red Chilli Powder, ¼ tsp of Garam Masala, ¼ tsp of Hing, ¾ tsp of Salt, fresh Coriander leaves and mix well.
If required add few drops of Water and make cylindrical Rolls out of it.
Heat the Oil in a pan, add Rolls into it and deep-fry the Rolls until golden brown.
Make sure do not add all the Rolls together in heating Oil, this can break the Rolls while frying so just add 2-3 Rolls at one time and deep-fry.
Remove the Rolls on kitchen towel and serve hot with Tomato sauce or Mint chutney.
Served as snacks and garnish with Green Chillies.
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