Mushroom Potato Rolls

Crisp fried potato balls stuffed with sauteed mushrooms and flavoured with fresh thyme. This is a Sanjeev Kapoor exclusive recipe.

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Mushroom Potato Rolls
Main Ingredients Button mushrooms, Potatoes
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Mushroom Potato Rolls

  • 10-12 Button mushrooms chopped
  • 4 medium Potatoes boiled, peeled and grated
  • 2 tablespo for deep-frying Oil
  • 4-5 Garlic cloves finely chopped
  • 2 medium Onions chopped
  • 2-3 Thyme sprigs
  • to taste Salt
  • 4 tablespoons Processed cheese grated
  • to taste Crushed black peppercorns
  • 1 teaspoon Red chilli flakes
  • 8 tablespoons Refined flour (maida)
  • 1 cup Bread crumbs


  1. Heat two tablespoons oil in a non-stick pan. Add garlic, onions and sauté till light brown. Add torn thyme and salt and mix well.
  2. Add mushrooms, mix well and cook for two minutes. Remove from heat, add cheese and mix well.
  3. Take potatoes in a bowl. Add salt, crushed peppercorns and chilli flakes and mash with your hands. Add one tablespoon flour and mix well.
  4. Heat sufficient oil in a pan.
  5. Divide the mashed potatoes into twelve equal portions, shape them into balls and flatten them. Add some mushroom filling in the centre and shape them into rolls.
  6. Take remaining flour in a bowl. Add sufficient water and whisk well to make a thin batter. Spread the breadcrumbs on a plate.
  7. Dip each potato roll in the batter and coat them with the breadcrumbs.
  8. Deep-fry the potato rolls in hot oil till golden and crisp. Drain on absorbent.
  9. Serve hot.

Nutrition Info

Calories 1570
Carbohydrates 204.9
Protein 31.3
Fat 68.9
Other Fiber Fiber- 11.8gm