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medium size, boiled, peeled and mashed.
4 tbsp - peas, mashed, optional.
1 tbsp - roasted jeera/cumin powder.
4 to 5 - green chillies, chopped.
1 tbsp - dry mango/amchur powder.
Handful - coriander leaves, chopped.
To taste - salt.
3 - bread slices.
1 cup - bread crumbs.
How to Make Potato rolls
In a big bowl, add mashed potatoes and peas. Mix well with hand.
Add jeera powder, green chillies, amchur powder, coriander leaves, salt and mix well using hands.
Take some water in a bowl, dip the bread in the water for 2 seconds, and squeeze out the water completely.
Add the bread slices to the mixture and mix well with your hand.
The bread should get mixed up perfectly in the mixture.
Now take a handful of the mixture, make cylindrical rolls and keep aside.
Heat oil in a kadai, take the roll and roll it over bread crumbs evenly.
Deep fry the rolls, till they turn golden brown and crisp.
Remove and place on a tissue paper.
Serve hot with green chutney or tamarind chutney.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.