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  Main Course & One Pot Meals - Vegetarian

September 2009
Potato Rolls
Sanjeev Kapoor


  • Crumble the bread to make fine breadcrumbs. Mix with potatoes, salt and pepper powder to make a dough. Divide into eight equal portions.
  • Grease your palms with ghee and roll the dough into balls.
  • Mix together the pounded cashew nuts, green chillies, ginger, green peas, fresh coriander and salt. Divide into eight equal potions.
  • Take each potato ball in your palm and make a hollow in it. Place a portion of the cashew nut stuffing in the centre and gather the edges together to cover the stuffing. Shape into an oblong roll.
  • Heat sufficient ghee in a flat frying pan. Lower heat and place four rolls a time on it. Shallow-fry the rolls until they are evenly golden brown on all sides. Drain on absorbent paper.
  • Serve hot with tomato ketchup.
Approx: 150Kal/roll


  • 4 large potatoes, boiled and mashed
  • 4 bread slices
  • ½ tsp black pepper powder
  • 10 cashewnuts, coarsely pounded
  • 2 green chillies, finely chopped
  • 1 inch ginger, finely chopped
  • ½ cup shelled green peas, blanched and coarsely ground
  • 2 tablespoons chopped fresh coriander
  • Tomato ketchup, as required
  • Salt to taste
  • ¼ cup ghee (for shallow frying)

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