Potato and Corn Rolls recipe by Tarla Dalal

Recipe Link :- https://www.tarladalal.com/Potato-and-Corn-Rolls-22261r

----------------------------------------------------------------------------------------------------------

Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

Potato and Corn Rolls

The kathi roll is a boon to Indians! We can think of it as the desi answer to sandwiches, wraps , rolls and other convenient on-the-go foods. While you can wrap your rotis with just about any subzi or salad that you have on hand, there are some evergreen favourites like the Potato and Corn Rolls! Here, rotis moistened with masala water are rolled up with a mouth-watering mixture of boiled potatoes and sweet corn, perked up with tangy lemon juice and peppy spice powders. Your whole family will really enjoy the succulent filling inside these satiating rolls. Enjoy it in a relaxed way with a cup of tea, or grab a roll and munch on it as you whiz to office, either way it’s a delight to bite into!

Potato and Corn Rolls

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes 6 kathi rolls

Ingredients

For The Rotis
½ cup whole wheat flour (gehun ka atta)
½ cup plain flour (maida)
1 tsp oil
Salt to taste
Whole wheat flour for rolling (gehun ka atta)
Oil for cooking

For The Corn and Potato Rolls
1 cup boiled and mashed potatoes
1 cup boiled sweet corn kernels (makai ke dane)
2 tbsp cornflour
2 tsp finely chopped green chillies
1 tsp garam masala
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
Salt to taste
3 tsp oil for cooking and greasing

To Be Mixed Into Masala Water
1 tsp chaat masala
1 tsp chilli powder
1 tsp garam masala
2 tbsp water


For the rotis

1. Combine all the ingredients in a deep bowl and knead into a soft
dough using enough water.
2. Divide the dough into 6 equal portions and roll each portion into
a 125 mm. (5”) diameter circle using a little whole wheat flour for
rolling.
3. Heat a non-stick tava (griddle) and cook the roti using a little oil
till golden spots appear on both the sides. Keep aside.


For the corn and potato rolls

1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into 6 equal potions and roll each portion into
an oblong shape.
3. Heat a non-stick tava (griddle), grease it with 1 tsp of oil and
cook the rolls using a 2 tsp oil till they turn golden brown in
colour from both the sides. Keep aside.


How to proceed

1. Place a roti on a clean, dry surface, apply a little masala water
evenly over it.
2. Place a roll in the centre and roll it up tightly.
3. Repeat steps 1 and 2 to make 5 more rolls.
4. Serve immediately.