Crispy Potato & Spinach Rolls with Cheesy Center
40 minutes
1014 reads
About Crispy Potato & Spinach Rolls with Cheesy Center
Craving something crispy, cheesy, and utterly irresistible? These Crispy Potato & Spinach Rolls are the perfect snack or appetizer, boasting a golden-brown crunch and a warm, melty cheese center.Imagine sinking your teeth into a flavorful potato and spinach filling, punctuated by a burst of cheesy goodness. This delightful combination of textures and tastes is guaranteed to satisfy any craving.Easy to make and even more enjoyable to eat, these rolls are perfect for parties, game days, or a cozy night in. Get ready to wow your guests (or yourself!) with this simple yet spectacular recipe.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Filling
Batter
- ½ cup Gram Flour besan
- ¼ cup Rice Flour
- 3 tsp All-Purpose Flour maida
- 1 tsp Ginger-Garlic Paste
- 1 tsp Chili Powder red
- ½ tsp Garam Masala
- ½ tsp Coriander ground
- ¼ tsp Pepper black
- Salt black salt, to taste
- 3-4 tbsp Coriander leaves, chopped
- Water as needed
- Oil as needed, for frying
Instructions
- Wash the spinach leaves thoroughly and pat them dry with a clean kitchen towel. Set aside.
- Pressure cook the potatoes for 2-3 whistles until tender. Once the pressure releases naturally, drain the water and mash the potatoes. Set aside.
- Heat 2 tsp of oil in a pan. Add the cumin seeds and let them crackle. This releases their aroma.
- Add the chopped garlic and fry for a minute until fragrant. Then, add the green chilies and chopped onion. Sauté until the onion softens and turns translucent.
- Add the mashed potatoes, amchur powder, kala namak, and chopped coriander leaves to the pan. Mix well and fry for about 2 minutes. Remove from heat and set aside.
- In a mixing bowl, combine all the batter ingredients: gram flour, rice flour, all-purpose flour, ginger-garlic paste, red chili powder, garam masala, ground coriander, black pepper, kala namak, and chopped coriander leaves.
- Gradually add water to the dry ingredients, whisking continuously to form a smooth batter. The batter should be neither too thin nor too thick; aim for a consistency that coats the back of a spoon.
- Heat oil in a deep pan or kadai for frying. Ensure the oil is hot enough by dropping a small amount of batter into it; it should sizzle gently and rise to the surface.
- Take a spinach leaf and place about 1 tsp of the potato mixture on one end. Sprinkle some grated cheese over the potato mixture. Gently roll the spinach leaf from one end to the other, enclosing the filling.
- Repeat this process with the remaining spinach leaves and filling. Arrange the prepared rolls on a plate or tray.
- Dip each spinach roll into the batter, ensuring it's fully coated. Carefully place the battered rolls in the hot oil, frying them in batches over low-medium heat until they turn golden brown and crispy. Frying over medium heat prevents burning and ensures the rolls are cooked through.
Recipe Notes
Expert Tips
- For a richer flavor, use fresh spinach instead of frozen. Just make sure to blanch and squeeze out excess water before adding it to the dish.
- Adjust the amount of spices according to your preference. If you like it spicier, add more green chilies or a pinch of red pepper flakes.
- Don't overcook the spinach. It should be wilted but still retain its bright green color.
Storage Instructions
- Store leftover spinach dish in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop before serving.
Also See
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Recipe Nutrition
Calories: 213kcalCarbohydrates: 43gProtein: 7gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 0.1mgSodium: 107mgPotassium: 692mgFiber: 6gSugar: 5gVitamin A: 768IUVitamin C: 29mgCalcium: 44mgIron: 2mg
Akum Raj Jamir
Articles: 153
3 Comments
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This is wonderful! Can’t wait to taste it.
Looks so incredible! Thank you for sharing.
Such a tempting dish! Thank you.