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Ingredients
For the filling
5-6 tbsp oil
1 bowl of chopped onions
1 bowl of chopped tomatoes
Salt - to taste
Mustard powder - to taste
Red chilli flakes - to taste
2 bowls mushrooms - boiled and chopped
2 tbsp tomato sauce
1 tsp Worcestershire sauce
1 tsp vinegar
For the filling
5-6 tbsp oil
1 bowl of chopped onions
1 bowl of chopped tomatoes
Salt - to taste
Mustard powder - to taste
Red chilli flakes - to taste
2 bowls mushrooms - boiled and chopped
2 tbsp tomato sauce
1 tsp Worcestershire sauce
1 tsp vinegar
For the potato shell
5-6 potatoes
2-3 slices of bread salt - to taste
2 tbsp butter
7 tbsp maida
Water - for batter
Oil - for deep frying
Cooking Style
Heat oil in a pan and lightly brown the onions. Add the tomatoes and cook till soft. Then add the salt, mustard powder and chilli flakes, stir.Add the mushrooms and saute for some time. Now add the tomato sauce, mix and add the Worcestershire sauce and vinegar. Stir well and keep aside.
In a mixie, grind the bread into crumbs and keep aside. Boil and grate the potatoes. Keep aside to cool. Now add the salt and butter to it, mix and knead with your hands. Sprinkle 1 tbsp of maida and mix again. Take small amounts of mashed potato and flatten them into round shapes.
Add a spoonful of the mushroom filling onto each of these, gently seal into rolls. Heat oil in a kadai for deep frying. In the meantime make a thin maida batter with water in a bowl. Now gently dip the potato rolls into the batter, then roll them over the bread crumbs. Deep fry till crisp and brown. Serve hot with ketchup.
5-6 potatoes
2-3 slices of bread salt - to taste
2 tbsp butter
7 tbsp maida
Water - for batter
Oil - for deep frying
Cooking Style
Heat oil in a pan and lightly brown the onions. Add the tomatoes and cook till soft. Then add the salt, mustard powder and chilli flakes, stir.Add the mushrooms and saute for some time. Now add the tomato sauce, mix and add the Worcestershire sauce and vinegar. Stir well and keep aside.
In a mixie, grind the bread into crumbs and keep aside. Boil and grate the potatoes. Keep aside to cool. Now add the salt and butter to it, mix and knead with your hands. Sprinkle 1 tbsp of maida and mix again. Take small amounts of mashed potato and flatten them into round shapes.
Add a spoonful of the mushroom filling onto each of these, gently seal into rolls. Heat oil in a kadai for deep frying. In the meantime make a thin maida batter with water in a bowl. Now gently dip the potato rolls into the batter, then roll them over the bread crumbs. Deep fry till crisp and brown. Serve hot with ketchup.
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Ingredients
For the filling
5-6 tbsp oil
1 bowl of chopped onions
1 bowl of chopped tomatoes
Salt - to taste
Mustard powder - to taste
Red chilli flakes - to taste
2 bowls mushrooms - boiled and chopped
2 tbsp tomato sauce
1 tsp Worcestershire sauce
1 tsp vinegar
For the filling
5-6 tbsp oil
1 bowl of chopped onions
1 bowl of chopped tomatoes
Salt - to taste
Mustard powder - to taste
Red chilli flakes - to taste
2 bowls mushrooms - boiled and chopped
2 tbsp tomato sauce
1 tsp Worcestershire sauce
1 tsp vinegar
For the potato shell
5-6 potatoes
2-3 slices of bread salt - to taste
2 tbsp butter
7 tbsp maida
Water - for batter
Oil - for deep frying
Cooking Style
Heat oil in a pan and lightly brown the onions. Add the tomatoes and cook till soft. Then add the salt, mustard powder and chilli flakes, stir.Add the mushrooms and saute for some time. Now add the tomato sauce, mix and add the Worcestershire sauce and vinegar. Stir well and keep aside.
In a mixie, grind the bread into crumbs and keep aside. Boil and grate the potatoes. Keep aside to cool. Now add the salt and butter to it, mix and knead with your hands. Sprinkle 1 tbsp of maida and mix again. Take small amounts of mashed potato and flatten them into round shapes.
Add a spoonful of the mushroom filling onto each of these, gently seal into rolls. Heat oil in a kadai for deep frying. In the meantime make a thin maida batter with water in a bowl. Now gently dip the potato rolls into the batter, then roll them over the bread crumbs. Deep fry till crisp and brown. Serve hot with ketchup.
5-6 potatoes
2-3 slices of bread salt - to taste
2 tbsp butter
7 tbsp maida
Water - for batter
Oil - for deep frying
Cooking Style
Heat oil in a pan and lightly brown the onions. Add the tomatoes and cook till soft. Then add the salt, mustard powder and chilli flakes, stir.Add the mushrooms and saute for some time. Now add the tomato sauce, mix and add the Worcestershire sauce and vinegar. Stir well and keep aside.
In a mixie, grind the bread into crumbs and keep aside. Boil and grate the potatoes. Keep aside to cool. Now add the salt and butter to it, mix and knead with your hands. Sprinkle 1 tbsp of maida and mix again. Take small amounts of mashed potato and flatten them into round shapes.
Add a spoonful of the mushroom filling onto each of these, gently seal into rolls. Heat oil in a kadai for deep frying. In the meantime make a thin maida batter with water in a bowl. Now gently dip the potato rolls into the batter, then roll them over the bread crumbs. Deep fry till crisp and brown. Serve hot with ketchup.
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