Crispy Coconut Potato Roll Recipe
Crispy coconut potato Roll is an amazing recipe, which is prepared with refined flour (maida), coconut and mashed potatoes. The best cooking requires a discerning palate to know when a dish needs a little something or other and what to add or do to elevate its flavour. Crispy Coconut Potato Roll is an innovative snack which resulted in delicious recipe with amazing flavour. Hard dough (like Samosa) is prepared and rolled into small circles. A layer of spicy mashed potatoes is applied on the rolled circle. Then coconut which is mixed with mild spices, sugar and salt are sprinkled over it. Now, it is rolled and the sides are stick together with help of water. Finally it is deep fried in hot oil on medium flame. These rolls are unique and wonderful in taste.
Combination of coconut with potato, gives a balanced taste to the recipe. Addition of little amount of sugar enhances the taste. The raw rolls can be stored in refrigerator for 2-3 days and can be fried fresh when planning to serve. This goes well with Hara Dhaniya Moongfali ki Chutney.
If you are looking for some different snacks do check Beauty Bags, Yogurt Tikki, Spinach Kebab, Nutty potatoes.
How to make Crispy Coconut Potato Roll Recipe
Ingredients |
|
For Wrapper |
|
| All purpose flour (maida) | 2 cups |
| Melted clarified butter (ghee) | 3 table spoons |
| Salt (namak) | ½ tea spoon |
For Potato Mixture |
|
| Potatoes (aalo) | 3 medium |
| Corn flour | 3-4 table spoons |
| Salt (namak) | to taste |
For Coconut Mixture |
|
| Grated coconut (nariyel) | ½ cup |
| Hot spices (garam masala) | ½ tea spoon |
| Green Coriander (hara dhaniya) | 3 table spoon |
| Chili flakes (kuta lal mirch) | 1 table spoon |
| Sesame seeds (safed til) | 1 table spoon |
| Salt (namak) | to taste |
| Sugar (chini) | 1 table spoon |
Other ingredients |
|
| Vegetable Oil | for deep frying |
Method
- 1. Mix flour and salt and add hot ghee in it. Now add enough water to make hard but smooth dough.
- 2. Cover it with some wet cloth and leave it for 30 minutes.
- 3. Boil potatoes and mash it well and now add corn flour and salt in it and mix it well and keep aside.
- 4. Now grate coconut and keep aside. Finely chop coriander leaves and add it in grated coconut with chili flakes, sesame seeds, hot spices, salt and sugar. Mix it well and keep it aside.
- 5. Divide the dough and potato mixture into small equal portions.
- 6. Roll out each portion thinly into chapattis. Spread one potato roll over each flour chapatti and sprinkle a little coconut mixture on top of each potato chapati.
- 7. Roll up each chapati tightly and seal the edges by applying water.
- 8. Heat oil in a pan and deep fry the rolls on low to medium flame.
- 9. Serve “crispy coconut potato roll” with chutney.
- Recipe Type : Party snacks, Snacks, Vegetarian snacks
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