Crunchy and Crispy Potato Rollls

          (click on the pictures for a larger Image)

 

The quickest way to make this side dish with any main meal. I had made Polau so Kababs are a must for us. I thought to do something different, though not so new but it is only some playing around with ingredients according to your imagination.

 

I have already shared the fast version of boiling potatoes; though it is best to boil with skin but for these, I always peel them before i boil them . They are cooked too fast and stay very soft and get mashed so evenly without any lumps.

 

 

 

 

This is what I did:

5 large potatoes (peel and make small cubes)

1 tsp soft butter

1 large onion chopped fine

3-5 green chilies

Handful of chopped green fresh coriander

Juice of one small lemon

1 level tsp salt

¼ tsp black pepper from the mill

½ tsp red chili flakes

¾ tsp coarse crushed coriander seeds

½ tsp crushed cumin seeds powder

¼ tsp pomegranate powder

¼ tsp garam masala

¼ tsp fenugreek powder (methi powder)

3-5 tbs of grated cheese

 

 

For coating

3-4 rusks

¼ cup flour

1 egg

Rusks? Yes you’ve read right : ) I use rusks for coating instead of bread crumbs

Firstly they are light, secondly the do not absorb all the oil we use for frying and third,they tunr far more crispier than the bread crumbs.

It is not that i never use bread crumbs I do but then I make mines myself by roasting the bread and mixing some semolina in it.

You can use any plain rusks which are not sweet : )

Prepare them in advance

Put 5-10 rusks in a freezer plastic bag, close with a clip and roll a pin roll over it till all crushes finely

 

*the ingredients are similar to the normal potato kababs but small changes make it different

*I always mash the potatoes soon after they are cook and still steaming as they get a smooth structure

*Add the butter and sprinkle all spices except the fresh coriander/chili/onion and cheese, on the steaming potatoes

*NOW mash them evenly, leave it once all is mixed don’t keep mashing as then the potato starch releases and makes it sticky and rubbery

*now the onion, chilis and coriander, mix all gently and in the end just fold in the cheese

*grease your hands slightly and make a walnut size ball then spread it lengthwise and form a roll

*press both edges with your thumb to shape it

 

Now dust flour on the rolls, I use a tea sieve for this : )

Just add 1 tsp of flour and dust over all the rolls and turn and twist in the plate

Dip the roll in the egg and toss in the crushed rusks just ONCE

Shaloow fry and keep them rolling round around with a fork so all sides are evenly fried into a lovely gold color

While frying use two tea spoons to press the edges to they stay firm and in shape : )

Make and enjoy the crunchiness and let me know how you liked them : )