Indian Vegetarian Roll

Preparation time

20 Minutes

Cooking time

30 Minutes

Serves

12

Another delicious snack or appetiser which is never amiss at any feast!

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Try making these crunchy rolls of flavour at home for your friends and family.

Cooking Tips

1. You may like to vary your rolls by adding your preferred meat like chicken or mutton. Just increase your cooking time before adding the potatoes.

Ingredients

4
large
Potatoes
, boiled and diced
2
Green Chillies
, very finely chopped
1/2
teaspoon
Ginger
, grated
1
Lemon Juice
1/2
teaspoon
Garam Masala Powder
1
cup
Mixed Frozen Vegetables
2
Onions
, chopped
3
tablespoons
Oil
1/2
teaspoon
Garlic
, crushed
1/2
cup
Cilantro
, finely chopped
1/2
teaspoon
Turmeric Powder
1/2
teaspoon
Red Chilli Powder
Salt and Pepper
, to taste
1
packet
Pastry Dough
, rolled or Popiah Skin
Oil
, for frying
1/2
teaspoon
Coriander Powder
Corn Flour and Water
, mixed

Directions

Heat the oil in a shallow pan or wok.
Add ginger, garlic, green chillies and coriander seeds.
Stir fry for 2-3 minute until frageant then add the onions and saute till light brown.
Add cilantro (fresh coriander), lime juice, turmeric, red chili, salt and garam masala. Stir fry for another 2-3 minutes.
Add the potatoes and mixed vegetables. Mix well for about 3 minutes. Set aside and allow to cool.
To wrap, place a piece of square pastry dough onto a flat surface and cut into half diagonally.
Using half of the dough, place a tablespoon of the filling in the middle.
Fold it into a triangle and seal off all the seams with cornflour and water mixture. If using Popiah skin, do the same thing but you do not have to divide the dough as popiah skin is thin.
Deep fry the rolls on low to medium heat until light brown.
Best served hot with tomato sauce or any chutney you love.

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