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Roti Rolls

Cooking Time

Preparation Time : 5

Cook Time : 25

Total Time : 30

Ingredients

Serves 4

  • 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)

Directions

  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    If required add few drops of Water and make cylindrical Rolls out of it.

  • 05

    Heat the Oil in a pan, add Rolls into it and deep-fry the Rolls until golden brown.

  • 06

    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.

  • 07

    Remove the Rolls on kitchen towel and serve hot with Tomato sauce or Mint chutney.

  • 08

    Served as snacks and garnish with Green Chillies.

  • 09

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