Ingredients:
• 5 to 6 tbsp – oil
• 1 bowl – chopped Onions
• 1 bowl – chopped Tomatoes
• Salt to taste
• Mustard powder – to taste
• Red Chilli flakes – to taste
• 2 bowls – mushrooms, boiled and chopped
• 2 tbsp – Tomato sauce
• 1 tsp – Worcestershire sauce
• 1 tsp – Vinegar
• For the Potato shell:
• 5-6 Potatoes
• 2-3 slices of bread
• Salt to taste
• 2 tbsp – Butter
• 7 tbsp- maida/all-purpose flour
• Water – for batter
• Oil – for deep frying
Method:
- Heat oil in a pan and lightly brown the onions.
- Add the tomatoes and cook till soft.
- Then add the salt, mustard powder and chilli flakes, stir.
- Add the mushrooms and saute for some time.
- Now add the tomato sauce, mix and add the Worcestershire sauce and vinegar.
- Stir well and keep aside.
- In a mixer, grind the bread into crumbs and keep aside.
- Boil and grate the potatoes.
- Keep aside to cool.
- Now add the salt and butter to it; mix and knead with your hands.
- Sprinkle 1 tbsp of maida and mix again.
- Take small amounts of mashed potato and flatten them into rounds.
- Place a spoonful of the mushroom filling on to each of these, gently seal into rolls
- Heat oil in a kadai for deep frying. In the meantime, make a thin maida batter with water in a bowl.
- Now gently dip the potato rolls into the batter, then roll them in bread crumbs.
- Deep fry till crisp and brown.
- Serve hot with ketchup.