Potato Rolls with Mushrooms

It is an original vegetable dish, which can be consumed during fasting if the sour cream is excluded. The potato rolls or kruchenyky might be filled with braised cabbage or other vegetables.

How to make Mushroom Potato Rolls

  • Chef: Gunjan Goela
  • Recipe Servings: 8
    Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
    Total Cook Time: 50 Minutes
  • Difficulty Level: Difficult

A delectable mushroom mixture filled inside potato dough and fried.

Ingredients Of Mushroom Potato Rolls

  • For the Filling:
  • 5-6 Tbsp Oil
  • 1 Cup Onions, chopped
  • 1 Cup Tomatoes, chopped
  • To taste Salt
  • To taste Mustard Powder
  • To taste Red Chilli Flakes
  • 2 Cups Mushrooms (boiled), chopped
  • 2 Tbsp Tomato Sauce
  • 1 tsp Worcestershire Sauce
  • 1 tsp Vinegar
  • For the Potato Shell:
  • 5-6 Potatoes
  • 2-3 Pieces Bread
  • To taste Salt
  • 2 Tbsp Butter
  • 7 Tbsp Maida
  • For the batter Water
  • For deep frying Oil

How to Make Mushroom Potato Rolls

1.Heat oil in a pan and lightly brown the onions.
2.Add the tomatoes and cook till soft.
3.Then add the salt, mustard powder and chilli flakes, stir.
4.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.
5.In a mixie, grind the bread into crumbs and keep aside.
6.Boil and grate the potatoes. Keep aside to cool.
7.Now add the salt and butter to it, mix and knead with your hands.
8.Sprinkle 1 tbsp of maida and mix again.
9.Take small amounts of mashed potato and flatten them into round shapes.
10.Add a spoonful of the mushroom filling onto each of these, gently seal into rolls
11.Heat oil in a kadai for deep frying.
12.In the meantime make a thin maida batter with water in a bowl.
13.Now gently dip the potato rolls into the batter, then roll them over the bread crumbs.
14.Deep fry till crisp and brown. Serve hot with ketchup.

Source – food.ndtv.com

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