Potato Roll

Ingredients

• 1 cup Maida (all-purpose flour) (heaped)
• 1/2 cup Fine semolina (rava)
• 4 Teaspoons Oil
• 1/2 Teaspoon Salt
• 1/2 kg Potato
• 3 Tablespoons Chopped onion
• 2 Teaspoons Finely chopped coriander leaves
• 2 Teaspoons Ginger-green chili paste
• 1 Teaspoon Dried mango powder
• 1/2 Teaspoon Turmeric powder
• 1/2 Teaspoon Chili powder
• 3/4 Teaspoon Garam masala powder
• as needed Salt
• Oil (as needed, for frying)
• 2 Tablespoons Maida (all-purpose flour) (for the sealing paste)
• 3 Tablespoons Water (for the sealing paste)

Instructions

1. Mix the maida, rava, oil, and salt together in a wide bowl. Add water as needed and knead into a stiff chapati-like dough. Cover with a damp cloth.
2. Boil the potato, peel, and crumble it. Mix in the remaining listed ingredients (no need to saute).
3. Shape the mixture into lemon-sized balls, then roll each into a long log (like an oblong gulab jamun).
4. Make small balls from the kneaded dough and roll each out like a chapati. Place a potato log at one edge and roll it up like a mat into a tube. Fold in the open ends and seal with the maida paste, sealing all sides securely so nothing leaks out.
5. Shape all the dough this way and cover with a damp cloth. Deep-fry 4-5 rolls at a time in moderately hot oil until golden. Slice each into 3 or 4 pieces with a sharp knife and serve with tomato sauce.