Halwai August 16, 2019


• 12 – pastry sheets
• 1 tbsp – Maida
• 1 cup – Mushrooms (chopped)
• 1 cup – Potatoes (chopped)
• 1 – Onion (chopped)
• 1 tsp – Ginger Garlic paste
• 1 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Garam Masala
• 1 tbsp – black whole peppercorns
• 4 – Curry leaves
• Salt
• Oil


  1. Dry roast the black whole peppercorns for a while, grind the roasted peppercorns into a smooth powder and keep aside.
  2. Heat a pan with oil, add the finely chopped onion and saute until translucent.
  3. Add the ginger garlic paste and stir until the raw smell disappears.
  4. Now add the mushroom pieces, chopped potatoes, coriander powder, red chilli powder, garam masala powder with enough salt and cook in simmer.
  5. Once the , mushroom expels its water, cook well on medium flame.
  6. When the water evaporates, add the ground pepper powder and curry leaves and cook in simmer for few minutes until the mushrooms and potatoes get well coated with pepper powder.
  7. Make a thick paste with maida and water.
  8. Fill a pastry sheet with the pepper mushroom masala and fold them like spring rolls, glue the end with the maida paste, finish the remaining pastry sheets.
  9. Heat oil for Deep Frying, drop gently the rolls and fry until they turn golden brown, strain the excess of oil with a paper towel.
  10. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya