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Main Course

Potato Rolls Easy

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 cup Potatoes boiled & — mashed
1 large Bread
1 cup Corn boiled
3 - Lemon juice
Salt, to taste
Mint leaves(Pudhina)(finely chopped
Coriander leaves(finely chopped
4 nos Green chillies — chopped
Oil — for frying

Preparation

Step 1
Mix together potatoes, corn, salt, lemon juice, mint, coriander and chillies.
Step 2
Dip bread slices in salted water and squeeze out the water.
Step 3
Form into rolls after filling potato mixture in the centre.
Step 4
Pour oil into a pan and heat it or a kadai.
Step 5
Fry in hot oil till brown.
Step 6
Drain them on a kitchen towel.
Step 7
Serve while still hot with ketchup or green chutney.
Step 8
We can use chic-pea flour instead of corn flour.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Potato Rolls Easy

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 cup Potatoes boiled & — mashed
1 large Bread
1 cup Corn boiled
3 - Lemon juice
Salt, to taste
Mint leaves(Pudhina)(finely chopped
Coriander leaves(finely chopped
4 nos Green chillies — chopped
Oil — for frying

Preparation

Step 1
Mix together potatoes, corn, salt, lemon juice, mint, coriander and chillies.
Step 2
Dip bread slices in salted water and squeeze out the water.
Step 3
Form into rolls after filling potato mixture in the centre.
Step 4
Pour oil into a pan and heat it or a kadai.
Step 5
Fry in hot oil till brown.
Step 6
Drain them on a kitchen towel.
Step 7
Serve while still hot with ketchup or green chutney.
Step 8
We can use chic-pea flour instead of corn flour.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.