Crispy Potato-Free Veggie Rolls: A Kid-Friendly Indian Snack
25 minutes
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About Crispy Potato-Free Veggie Rolls: A Kid-Friendly Indian Snack
Tired of potato-based snacks? These crispy veggie rolls are a delightful alternative, perfect for picky eaters and health-conscious families alike. Inspired by a daughter's aversion to potatoes, this recipe boasts a vibrant mix of cauliflower, cabbage, beans, carrots, and capsicum, creating a crunchy and flavorful treat.Packed with goodness and completely potato-free, these rolls are a fun and easy way to sneak more vegetables into your diet. They're incredibly versatile and can be served as a snack, appetizer, or even a light meal. Get ready to hear "This is the best snack ever!"Say goodbye to boring snacks and hello to a new family favorite! This recipe is simple, delicious, and sure to become a regular in your kitchen.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Vegetables
- 1 cup Cauliflower finely grated
- 1 cup Cabbage finely grated
- 1/2 cup Beans finely chopped, green
- 1/2 cup Carrot finely grated
- 1/2 cup Bell Peppers capsicum, finely chopped
Binding and Flavor
- 1/2 cup Breadcrumb fresh, homemade, or panko; adjust as needed for desired consistency
- 3 tbsp All-Purpose Flour also known as maida
- 1 tbsp Corn Flour also known as corn flour
- 1 tbsp Tomato Ketchup or tomato puree
- 1/2 tbsp Soy Sauce
- 1.5 tsp Salt or to taste
- 1/2 tsp Pepper black, crushed, or to taste
Other
- Vegetable Oil as needed, for frying
Instructions
Prepare the Breadcrumbs
- Prepare breadcrumbs by blending 3-4 slices of bread in a food processor until finely ground.
Prepare the Vegetables
- Finely grate the cauliflower and cabbage. Finely chop the green beans and bell pepper. Finely grate the carrot. Squeeze out excess water from all the grated vegetables to prevent soggy rolls.
Combine Ingredients
- In a large bowl, combine the prepared vegetables, breadcrumbs, all-purpose flour, cornstarch, tomato ketchup, soy sauce, salt, and pepper. Mix thoroughly until a cohesive dough forms.
Shape the Rolls
- Roll the mixture into small, equal-sized balls. You can make them round or slightly flatten them for a cutlet shape.
Fry the Rolls
- Heat vegetable oil in a large skillet or pan over medium heat. Carefully place the vegetable balls into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, turning occasionally.
Drain and Serve
- Remove the fried rolls from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce and enjoy!
Recipe Notes
Expert Tips for Extra Crispy Veggie Rolls
- For extra crispy rolls, consider adding a beaten egg to the mixture. This will help bind the ingredients and create a crispier exterior.
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy rolls. Fry in batches if necessary.
- Experiment with different spices! Add a pinch of chili powder, garam masala, or your favorite spice blend for an extra flavor kick.
- For a healthier option, consider baking the rolls in the oven at 400°F (200°C) for about 20-25 minutes, or until golden brown and crispy. Lightly brush with oil before baking.
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Recipe Nutrition
Calories: 158kcalCarbohydrates: 10gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 2gSugar: 2g
Meera Girdhar
Articles: 98
6 Comments
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Absolutely fantastic! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
Looks so yummy! Excited to make it.
Such a beautiful dish! Can’t wait to try it.
As fresh bread is usually moist will it not form the lump in mixie? How will it become like bread crumbs what we get in market? Any tips.