Pepper Mushroom Masala Spring Rolls

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 12 - pastry sheets
  • 1 tbsp - maida
  • 1 cup - mushrooms (chopped)
  • 1 cup - potatoes (chopped)
  • 1 - onion (chopped)
  • 1 tsp - ginger garlic paste
  • 1 tsp - coriander powder
  • 1/2 tsp - red chilli powder
  • 1/4 tsp - garam masala
  • 1 tbsp - black whole peppercorns
  • 4 - curry leaves
  • Salt
  • Oil

How to Make Pepper Mushroom Masala Spring Rolls

  • Dry roast the black whole peppercorns for a while, grind the roasted peppercorns into a smooth powder and keep aside.
  • Heat a pan with oil, add the finely chopped onion and saute until translucent.
  • Add the ginger garlic paste and stir until the raw smell disappears.
  • Now add the mushroom pieces, chopped potatoes, coriander powder, red chilli powder, garam masala powder with enough salt and cook in simmer.
  • Once the , mushroom expels its water, cook well on medium flame.
  • When the water evaporates, add the ground pepper powder and curry leaves and cook in simmer for few minutes until the mushrooms and potatoes get well coated with pepper powder.
  • Make a thick paste with maida and water.
  • Fill a pastry sheet with the pepper mushroom masala and fold them like spring rolls, glue the end with the maida paste, finish the remaining pastry sheets.
  • Heat oil for Deep Frying, drop gently the rolls and fry until they turn golden brown, strain the excess of oil with a paper towel.
  • Recipe courtesy: Priya Easy N Tasty Recipe