SPICY POTATO & ROTI ROLL

Recipe by TARLA DALAL

A healthier version of the frankie, it's a children's favourite.

Cooking Time : 20 min.
Preparation Time : 30 min.

Serves 6 to 8.
For the rotis
1 1/2 teacups plain flour (maida)
1 1/2 teacups wheat flour (gehun ka atta)
2 slices white bread
1/2 teaspoon ghee (optional)
1/2 teaspoon salt
ghee for frying

For the potato rolls
6 to 7 boiled and mashed potatoes
3/4 teacup boiled and mashed green peas
1/2 teacup grated cheese
3 chopped green chillies
1 teaspoon garam masala
1 teaspoon lemon juice
salt to taste
1/2 teacup plain flour (maida) mixed with 1 teacup water and a pinch salt
bread crumbs
oil for frying


To be mixed into masala water
2 teaspoons amchur powder
1 teaspoon chilli powder
1/2 teaspoon garam masala
1/4 teaspoon salt
3/4 teacup water

To be mixed into an onion masala mixture
2 chopped onions
1 teaspoon chilli powder
1 teaspoon amchur powder
1/2 teaspoon salt

To serve
green chillies in vinegar


For the rotis

1.Soak the bread slices in water for a few minutes. Squeeze out the water and crumble thoroughly.

2.Sieve the flours.

3.Add the crumbled bread, salt and ghee to make a dough by adding water.

4.Roll out into thin rotis and cook each roti on a tava on both sides for a few seconds.

For the potato rolls

1.Mix the potatoes, green peas, grated cheese, green chillies, garam masala, lemon juice, and salt and shape into long rolls of the size of the puris.

2.Make a batter by mixing the flour, water and salt.

3.Dip the rolls in this batter, roll into bread crumbs and fry on a tava with a little oil

How to proceed

1.Apply a little masala water, sprinkle a little onion masala mixture and chillies in vinegar on each roti.

2.Put a potato roll in the centre, fold and cook each roti on both sides for a few minutes using a little ghee.

3.Serve hot.