Mashed potatoes 2 small bowls
Besan ½ small bowl
Green chilies 5-6
Turmeric pdr ¼ tsp
Cumin pdr 1 tsp
Coriander pdr 1 tsp
Grated coconut ½ small bowl
Coriander leaves chopped ½ bowl
Poppy seeds 2-3 tsp
Salt to taste
Ghee
Method
Boil,peel & mash potatoes . grind together chilies & salt to taste. Add besan, turmeric pdr, cumin pdr, coriander pdr to the mashed potatoes. Knead this mixture well.
Mix coconut, coriander leaves & poppy seeds & make a filling. Take aplastic sheet & press the mashed potato on it by hand to ¼” thickness. Spread the filling on this.
Now roll it tightly with the help of the plastic sheet. Slide the sheet away as you roll the potato.
Grease a dish with ghee. Place the roll on it. If the roll is too big, divide it inot 2 parts. Then cook the toll in a pressure cooker or an idli cooker for 7-8 minutes.
Remove, cool. Cut the roll into ½” wide slices.
Heat oil/ghee on a tava, arrange the slices on it & fry them on both sides till golden brown.
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