Aloo Roll


For The Aam Aur Chane ka Achaar

  • 1/2 cups grated raw mangoes
  • 1 tsp turmeric powder (haldi)
  • 1 tbsp salt1 tbsp fenugreek (methi) seeds
  • 1/2 cup kabuli chana (white chick peas)
  • 1 tbsp fenugreek seeds (methi) powder
  • 1 tbsp fennel seeds (saunf)
  • 1/2 tsp Vandevi Compound Asafoetida (hing)
  • 1 tsp nigella seeds (kalonji)
  • 14 pcs whole dry Kashmiri red chillies
  • 1 tbsp chilli powder
  • 1 & 1/4 cups mustard (rai / sarson) oil

For The Spicy Potato Filling

  • 2 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1/2 cup finely chopped onions
  • 2 tsp finely chopped green chillies
  • 1 tsp grated ginger (adrak)
  • 1 1/2 cups mashed potatoes
  • 1/2 cup boiled green peas
  • 2 tsp chaat masala
  • 2 tsp garam masala
  • 1 tbsp finely chopped coriander (dhania)
  • salt to taste

Other Ingredients

  • 1 cup onion ringschaat masala to taste
  • 4 rotis


For aam aur chane ka achaar

  1. Combine the mangoes, turmeric powder and salt in a bowl, mix well and leave aside for 30 minutes. Squeeze out all the water from the mangoes and keep refrigerated till use.
  2. Soak the kabuli chana and fenugreek seeds in the mango water overnight.
  3. Combine the fenugreek seeds powder, fennel seeds, Vandevi Compound Asafoetida, nigella seeds, whole red chillies, chilli powder, soaked kabuli chana mixture and grated mangoes in a bowl and mix well.
How To Proceed
  1. Combine the onion rings and chaat masala in a bowl, mix well and keep aside.
  2. Place a roti on a clean dry surface and arrange ¼th of the spicy potato filling in a row in the centre of the roti.
  3. Spread 1 tsp of aam aur chane ka achaar and arrange ¼ cup of onion rings over it and roll it up tightly.
  4. Repeat with the remaining ingredients to make 3 more rolls.
  5. Wrap a tissue paper around each roll and serve immediately.

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