May 21, 2015


Potatoes - 250 gms (boiled and Peeled)
Paneer  -125 gm (crumbled)
Bread crumbs - 1 cup
Coconut - 4 tbsp (grated)
Coriander leaves- 2 tbsp (finely chopped)
Corn four - 1 tbsp
Green chillies - 3-4
Lemon juice - 1/2
Salt and pepper to taste
Oil for frying


  • Combine potatoes, paneer, coconut, coriander leaves, green chillies, lemon juice, salt and pepper well.
  • Divide the potato mixture into equal parts and make long rolls.
  • When all are done, keep aside.
  • Meanwhile, add a little water to the corn flour and make a smooth thin paste.
  • Dip  the prepared rolls in the corn flour paste and roll over breadcrumbs.
  • Heat oil in a kadai and deep fry the rolls till well browned.
  • Serve hot with tomato sauce.

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