How to make Mushroom Potato Rolls -
Crisp fried potato balls stuffed with sauteed mushrooms and flavoured with fresh thyme.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Potatoes (आलू)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Mushroom Potato Rolls checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom With Garlic . You can also find more Snacks and Starters recipes like Pan Pizza-SK Khazana Brinjal Tiramisu Sausage Rolls with Homemade Chunky Barbecue Sauce Masala Aloo Kulcha + Tamatar ki Chutney
Mushroom Potato Rolls Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mushroom Potato Rolls Recipe
Button mushrooms chopped 10-12
Potatoes boiled, peeled and grated 4 medium
Oil 2 tablespo for deep-frying
Garlic cloves finely chopped 4-5
Onions chopped 2 medium
Thyme sprigs 2-3
Salt to taste
Processed cheese grated 4 tablespoons
Crushed black peppercorns to taste
Red chilli flakes 1 teaspoon
Refined flour (maida) 8 tablespoons
Bread crumbs 1 cup
Method
Step 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.
Step 2
Add mushrooms, mix well and cook for two minutes. Remove from heat, add cheese and mix well.
Step 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.
Step 4
Heat sufficient oil in a pan.
Step 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.
Step 6
Take remaining flour in a bowl. Add sufficient water and whisk well to make a thin batter. Spread the breadcrumbs on a plate.
Step 7
Dip each potato roll in the batter and coat them with the breadcrumbs.
Step 8
Deep-fry the potato rolls in hot oil till golden and crisp. Drain on absorbent.
Step 9
Serve hot.
Nutrition Info
Calories : 1570 Kcal
Carbohydrates : 204.9 gm
Protein : 31.3 gm
Fat : 68.9 gm
Other : Fiber- 11.8gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
