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DRY FRUIT MODAK
Potato and Corn Rolls
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Potatoes - 500 g
Onions - 4 medium sized
1 tsp - garam masala
1 tsp - chilli powder
1/2 tsp - jeera powder
Salt to taste
Bread - 10 slices
Oil for deep frying
Finely chopped coriander leaves
How to Make Aloo Nirali
Peel and mash the potatoes.
Finely chop the onions and saute till transparent.
Mix the mashed potatoes, sauted onions and the spice powders finely.
You can also add to this finely chopped coriander leaves to enhance taste and flavour.
Make oval shaped balls of this and keep aside.
Heat sufficient quantity of cooking oil.
Now, soak one bread slice in water and hold it in between your palms and squeeze the water out of it.
Place one of the oval potato balls on the slice of bread and using your palms, gently see to it that the entire ball of potato is covered by the bread.
If you have squeezed too much water out of the bread slice, it may be difficult to bind the bread and potato together.
You can judge the amount of water to be retained so that perfect binding can take place.
Now, deep fry these rolls till golden brown.
Serve hot with tomato ketchup or chilli sauce.
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