Ingredients

• 5 to 6 tbsp - oil
• 1 bowl - chopped onions
• 1 bowl - chopped tomatoes
• Salt to taste
• Mustard powder - to taste
• Red chilli flakes - to taste
• 2 bowls - mushrooms, boiled and chopped
• 2 tbsp - tomato sauce
• 1 tsp - Worcestershire sauce
• 1 tsp - vinegar
• For the potato shell:
• 5-6 potatoes
• 2-3 slices of bread
• Salt to taste
• 2 tbsp - butter
• 7 tbsp- maida/all-purpose flour
• Water - for batter
• Oil - for deep frying

How to Make Mushroom potato rolls

• Heat oil in a pan and lightly brown the onions.
• Add the tomatoes and cook till soft.
• Then add the salt, mustard powder and chilli flakes, stir.
• Add the mushrooms and saute for some time.
• Now add the tomato sauce, mix and add the Worcestershire sauce and vinegar.
• Stir well and keep aside.
• In a mixer, grind the bread into crumbs and keep aside.
• Boil and grate the potatoes.
• Keep aside to cool.
• Now add the salt and butter to it; mix and knead with your hands.
• Sprinkle 1 tbsp of maida and mix again.
• Take small amounts of mashed potato and flatten them into rounds.
• Place a spoonful of the mushroom filling on to each of these, gently seal into rolls
• Heat oil in a kadai for deep frying. In the meantime, make a thin maida batter with water in a bowl.
• Now gently dip the potato rolls into the batter, then roll them in bread crumbs.
• Deep fry till crisp and brown.
• Serve hot with ketchup.