The Potato Roll is an easy and quick snack, prepared in just 30 minutes. All you need is boiled potatoes, cheese, a few spices, and bread crumbs - mix these ingredients and fry these potato rolls to perfection. The bread crumbs in this recipe serve as a binding agent and add a delightful crispy texture on the outside while keeping them inside soft and cheesy. This potato roll recipe is perfect for unexpected guests.If your kids are tired of eating the same Batata Vada and Aloo Tikki and want to try innovative new snacks, make this delicious, inviting potato roll and serve them with ketchup or green chutney.You can always make these potato rolls and freeze them in an air-tight container. The shelf life is one week. These potato rolls with cheese work perfectly for a kitty party or any small celebration.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: Indian
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Servings: 15Rolls
Ingredients
3Potato Medium size. Boiled and mashed
¼cupCarrotgrated
¼cupPeasboiled and mashed
2Green Chilieschopped
½tspChili flakes
½tsp White black pepper powder
1tspChat Masala
Fresh Coriander
Salt as per taste
½ cupBread Crumbsfor mixing in the batter
¼cupBread Crumbsfor coating
1½cupProcessed cheesegrated
Instructions
Add three boiled and mashed potatoes, ¼ cup of grated carrot, ¼ cup of boiled and mashed peas, two green chilies, ½ tsp of chili flakes, ½ tsp of white pepper powder, 1 tsp of chat masala, fresh coriander, and salt in a mixing bowl. Mix all the ingredients well.
Add ½ cup of bread crumbs to the mixture.
Mix all the ingredients.
Take a little mixture in your hand and make a rounding. The ball formed can hold its shape, perfect for frying the rolls, or try adding more breadcrumbs to bind well. Tip* - The amount of bread crumbs required depends on the moisture content and the quality of the potato.
Add 1½ cups processed cheese and very gently mix all the ingredients.
Grease your hands with oil. Take some portion of the mixture and shape it like a roll (cylindrical shape).
Coat the rolls with bread crumbs.
Fry the rolls on a high flame until golden in color. Fry only a few at a time may stick together because of cheese.
Serve hot with green chutney or tomato sauce.
Notes
Boil the potatoes along with the skin. Once cooled, peel off the skin and mash it with your hands or fork. Don't use a grater.
In this recipe, we have used frozen peas.
A mix of processed and mozzarella cheese also works fine for these rolls.
The quantity of bread crumbs required depends on the moisture in the potatoes.
Always fry the rolls on a high flame and a few at a time. These rolls fry quickly, and there is no need to fry them on the other side.
Never fry the rolls on a low or medium flame; the potato mixture will loosen and spread over the oil.