Ingredients
- 1\2 kg. potatoes
- 1 tsp. salt
- 1\2 tsp. black pepper
- 250 g. lean ground beef
- 1 tsp. ginger paste
1 tsp. garlic paste
- 1\2 tsp. chili powder
- 1\2 tsp. salt
- 1\2 cup water
- 1\4 tsp. black pepper
- 1tbsp. vinegar
- 1 egg beaten
- bread crumb, for coating
- Oil for deep frying
Methods:
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 salt
and black pepper. Chill mashed potatoes until cold.
3. Meanwhile prepare the stuffing: Place mince in a skillet. Add ginger, garlic, chili powder, salt and water 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 allow 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
centre and fold the potato paste over it, covering the stuffing
completely and roll it into an oval shape.
6. Dip rolls first in egg, 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.