The Kitchen Chimney Season 1 Recipe 2. (POTATO ROLLS)

The Kitchen Chimney

Hellaaaa!! Hunks and Dolls………..You are again welcome to easy, yummy and delightful recipes straight from my kitchen. And today The Kitchen Chimney tells me, that it has something deep FOR YA… ;) Oh Yeah, Deep Deep …Deep fried POTATO ROLLSsssssssssss…… So let’s just get right into the recipe.

POTATO ROLLS/

n ALOO GULABJAMUN/       

n ALOO KOFTA/

n POTATO BALLS

You can call the above recipe with any of the names mentioned above.

This recipe calls for more prep time than cooking time.

INGREDIENTS

v     Boiled and peeled Potatoes 500gms (Quantity can vary as you increase or decrease the number of servings or people you make for)

v      Onions (5 medium sized) peeled, finely chopped

v      Green chilly (one), finely chopped

v      Peas (a cup)par boiled

v      Carrot ( a cup) peeled and grated

v      Bread slices (7-8)

v      Chick Pea flour if required (The bread should do the   trick but in case it doesn’t, then you can use a little chick pea flour.)

v      Fresh Coriander/Cilantro (a small bunch) washed and finely chopped

v      Ginger ( half an inch piece) finely chopped

v      Garlic (only if you like it as I do) 3-4 cloves

v      Lemon Juice (A big one, in case you can take the sourness of lemon, otherwise a small one)

v      Oil for Frying

SPICES

v      Salt (as per taste)

v      Black Pepper Powder (half a teaspoon)

v      Coriander Powder (One teaspoon)

v       Mango Powder (Quarter )

The MOST IMPORTANT INGREDIENT “LOADS OF LOVE” J

METHOD

v      Grate boiled potatoes in a large vessel because you need to incorporate the other things in it as well.

v      Make sure you take starchy potatoes because they give you the required texture.

v      The most important thing that you should keep in mind before adding grated carrots and onion is, do squeeze out all the water before adding them to potatoes, otherwise water present in carrots and onions will make the starchy potatoes soggy and unmanageable to work with.

v      Par boiled peas, chilly, fresh coriander, ginger and garlic would be added next.

v      Then add all the spices mentioned above and lastly add lemon juice.

v      Your mix is partially ready. Now dip the bread slices in water just a bit, squeeze out the water and crumble it in the potato mixture. Believe me guys there is absolutely no need to trim the bread’s edges off.

v      Now this step is totally dependent on how your mixture has turned out to be. If the mixture seems firm enough then it is good to go. But in case you feel the mixture feels mushy then add a tablespoon of chick pea flour to it to give it that body.

v      Scoop out some mixture and roll them into either balls or cutlet shape, big or small totally your wish. Grease a large plate and place your potato rolls on it and refrigerate it for about 3 to 4 hours, and a minimum of 2 hours before you fry them.

v      Now this is a kind of trick that will not help the potato balls in retaining their shape but also won’t split in the oil. This way, frying them becomes easy and you get a shapely cutlet or roll.

v      Final step is to fry these rolls on a medium heat till golden brown. Remember if you fry them on a high heat they will burn on the outside and will become soggy on the inside. In case you fry them in lukewarm oil they will absorb a lot of oil and would taste too greasy. The key is to heat the oil right.

v      Take it out on an absorbent paper or a simple newspaper, whatever you get handy in your kitchen and enjoy it with ketchup or chutney.