Special Potato Rolls Recipe
Potato
rolls are a popular and delicious snack in Pakistan, known for their crispy
golden exterior and spicy, flavorful filling. These rolls are perfect for
tea-time, Iftar, or even as a lunchbox treat. In this blog, we'll dive into the
traditional Pakistani way of making potato rolls, including ingredients,
step-by-step instructions, and some pro tips to get them just right!
Ingredients:
For the
Potato Filling:
- 4 medium-sized potatoes
(boiled and mashed)
- 1 medium onion (finely
chopped)
- 2 green chilies (chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- 1/2 teaspoon garam masala
powder
- 2 tablespoons fresh
coriander (chopped)
- 1 tablespoon oil
- 1 tablespoon lemon juice
For the
Rolls:
- 10-12 spring roll sheets or
samosa patti
- 2 tablespoons all-purpose
flour (for slurry)
- Water (to make slurry)
- Oil for deep frying
Instructions:
Step 1: Prepare the Potato Filling
1. In a pan,
heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them
splutter.
2. Add
chopped onions and sauté until they turn golden brown.
3. Add green
chilies and cook for another minute.
4. Add red
chili powder, turmeric powder, coriander powder, and salt. Mix well.
5. Add
boiled and mashed potatoes to the pan and combine thoroughly.
6. Add garam
masala, lemon juice, and fresh coriander. Cook for 2-3 minutes, stirring
continuously.
7. Turn off
the heat and let the mixture cool completely.
Step 2: Prepare the Slurry
1. In a
small bowl, mix all-purpose flour with a little water to form a thick paste.
This slurry will act as a glue to seal the rolls.
Step 3: Assemble the Potato Rolls
1. Take a
spring roll sheet and place about 1-2 tablespoons of the potato filling near
one edge.
2. Roll the
sheet over the filling, folding in the sides to secure it.
3. Apply a
little slurry on the final edge and seal the roll tightly.
4. Repeat
the process with the remaining sheets and filling.
Step 4: Fry the Potato Rolls
1. Heat oil
in a deep-frying pan over medium-high heat.
2. Once the
oil is hot, carefully add the prepared rolls, a few at a time.
3. Fry until
golden brown and crispy, turning occasionally to ensure even cooking.
4. Remove
from oil and place on paper towels to drain excess oil.
Serving Suggestions
Serve hot
with tamarind chutney, mint raita, or tomato ketchup. These crispy, spicy rolls
make a perfect appetizer or side dish.
Tips and Tricks:
1. Boiling
Potatoes: Make
sure the potatoes are well-mashed and free of lumps for a smooth filling.
2. Sealing
the Rolls: Use
enough slurry to seal the edges properly, preventing them from opening while
frying.
3. Frying
Tips: Maintain
medium-high heat to avoid soggy rolls. Frying on low heat can make them absorb
too much oil.
4. Storage: You can freeze the prepared
rolls before frying. Simply thaw and fry whenever needed.