Potato Roll

Ingredients

• Wheat flour – 1 cup
• White rava – 1/2 cup
• Oil – 1/4tsp
• Salt – 1/2 tsp

For Masala

• Potato – 1/4 kg
• Chopped Onion – 3 tbsp
• Chopped coriander leaves – 2 tsp
• Ginger, Green chilli paste – 2 tsp
• Dry Mango Powder – 1tsp
• Turmeric Powder – 1/2 tsp
• Chilli Powder – 1/2 tsp
• Curry Masala Powder – 3/4 tsp
• Oil – to fry
• Salt – to taste

For Maida Paste

Water -  Maida – 2 : 3 ratio

Recipe

1. Mix wheat flour, rava, oil, salt with required  water and knead it to chapathi dough consistency. Cover it with wet cloth and leave it aside.
2. Cook  the potato well ,peal its skin and mash it well.
3. Heat  little oil in a pan, to it add chopped onions, ginger-green chilli paste, dry mango powder, turmeric  powder, chilli powder, curry masala powder, salt and mashed potato,  saute it for 5-7 minutes and keep it aside.
4. Take this potato mix, and divide the mix in to lemon sized balls. And roll the balls into length-wise.(just like a cylinder)
5. Divide the wheat flour dough into equal sized balls and roll each ball into chapathi’s.
6. Place the masala fillings (cylinder shaped rolled fillings) on the edge of chapathi, roll it  to wrap around the masala.
7. Now fold  the sides up and seal properly using maida paste so that no masala comes out when frying  .
8. Repeat the same for rest of the balls and close it using a wet cloth.
9. In a pan, add enough oil for deep frying. Deep fry these fresh potato rolls (3 or 4 nos at a time) in hot oil and serve hot with tomato sauce.