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Monday, November 18, 2013,12:42 PM by
J.Sujatha

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VEGETABLE ROLLS

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Pressure cook potatoes, cauliflower, onion and peas with 1 cup water to give one whistle. Keep on low flame for 5 minutes. Remove from fire. Cool. Drain and leave in a sieve (channi) for about 5 minutes to remove excess moisture.
  • Return the vegetables to the cooker. Mash the vegetables with a potato masher and keep on fire for 2 minutes to dry completely. Remove from flame.
  • Add ginger- garlic, red chili powder, garam masala, salt and tomato sauce to the mashed vegetables.
  • Add green chili, pudina, peanuts, cornflour and fresh bread crumbs to the mashed vegetables. Add essence and mix again. Keep aside.
  • Roughly tear the pudina leaves into small pieces.
  • For filling, mix all ingredients together. Keep aside.
  • Make balls of the vegetable mixture and pat them into flat oval shapes.
  • Place a row of filling along the length. Pick up the sides to cover the filling and shape into rolls.
  • Deep fry till golden brown.

INGREDIENTS

  • 2 potatoes, chopped
  • 100 grams small cauliflower, cut into small florets
  • 2 onions, chopped
  • 200 grams boiled or frozen shelled peas
  • 100 grams breadcrumbs
  • 1" piece ginger and 5-6 flakes garlic - ground to a paste
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala
  • 1 ½ teaspoon salt
  • 2 teaspoon tomato sauce
  • 1 green chili - finely chopped
  • 2 tablespoons chopped fresh poodina
  • 4-5 tablespoon peanuts, ground to a coarse powder
  • 1-2 drops kewra essence
  • 4 tablespoon cornflour
  • IDHAYAM MANTRA Peanut Oil for frying

Filling

  • 2 onions - sliced and deep fried till golden brown
  • 5-6 tablespoon very finely chopped pudina
  • 1-2 drops of kewra essence
  • 1 tablespoon kishmish - soaked in water
  • 4 tablespoon thick malai
  • ¼ teaspoon salt

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