alloo aur keema kay rolls / pakistani potato and beef fries

December 4, 2011

this super-affordable meat-stuffed potato roll pakistani recipe comes from cooking with bj.

i like the idea of doing something new with leftover mashed potatoes. i never considered frying them in any way besides a leftover-mash-pancake… this sounds fun!

1\2 kilogram potatoes
2 teaspoon salt
1\2 teaspoon black pepper
250 grams lean minced beef
1 teaspoon garlic paste
1 teaspoon ginger paste
1\2 teaspoon chilli powder
1\2 cup water
1\2 teaspoon black pepper, powder
1 tablespoon vinegar
1 large egg, beaten
– – bread crumbs for coating
– – oil for deep frying

How to Cook:
1. In a large saucepan cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes.
2. Drain potatoes in a colander and cool slightly. While potatoes are still warm, peel and mash with a potato masher or fork and stir in 1 teaspoon salt and black pepper. Chill mashed potatoes until cold.
3. Meanwhile prepare the stuffing: Place mince in a skillet. Add ginger, garlic, chili powder, black pepper, water and remaining salt to it.
4. Cook over medium heat for 15-20 minutes until mince is tender and water has been completely absorbed. This is very important otherwise rolls will split on frying. Remove from heat; add vinegar and keep aside to cool.
5. Flour your palm and place about 2 tablespoons of the mashed potato and pat it into a round shape. Place a little of the stuffing in the center and fold the potato paste over it, covering the stuffing completely and roll it into an oval shape.
6. Dip rolls first in egg and then roll in bread crumbs to cover completely. Repeat with remaining rolls and place them in a single layer on a baking tray.
7. Heat oil in a karahi or wok over medium heat and fry rolls in batches for 3-5 minutes or until golden. Remove from oil and put them on absorbent kitchen paper to absorb excess oil.

This recipe serves 8 people.
Preparation Time: 15 minutes.
Cooking Time: 35 minutes.

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