Halwai February 21, 2020

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:

  1. Heat oil in a pan and lightly brown the onions.
  2. Add the tomatoes and cook till soft.
  3. Then add the salt, mustard powder and chilli flakes, stir.
  4. Add the mushrooms and saute for some time.
  5. Now add the tomato sauce, mix and add the Worcestershire sauce and vinegar.
  6. Stir well and keep aside.
  7. In a mixer, grind the bread into crumbs and keep aside.
  8. Boil and grate the potatoes.
  9. Keep aside to cool.
  10. Now add the salt and butter to it; mix and knead with your hands.
  11. Sprinkle 1 tbsp of maida and mix again.
  12. Take small amounts of mashed potato and flatten them into rounds.
  13. Place a spoonful of the mushroom filling on to each of these, gently seal into rolls
  14. Heat oil in a kadai for deep frying. In the meantime, make a thin maida batter with water in a bowl.
  15. Now gently dip the potato rolls into the batter, then roll them in bread crumbs.
  16. Deep fry till crisp and brown.
  17. Serve hot with ketchup.