Wednesday 25 November 2015

VEGETABLE ROLL


When the neighbourhood confectionaries emerged in Kolkata, we came in contact with this! For a middle-class girl like me, Pantheras was truly foreign! These confectionaries for the first time reached the middle-class homes for whom those in the Park Street area was another world! Pantheras became vegetable rolls in these outlets & to the Bengali catering houses! They however kept the non-vegetarian versions too! But we were denied of buying them, not solely because of the price but with the same warning time and again.... they are fried in poor quality oil. I think this was the scenario at many homes. 

Beyond all these warnings was a greedy soul who would stand in front of 'Chop kaku's' shop and watch all the activities. A big wok full of hot oil, how skilfully the person dipped the thing in gram flour batter and dropped in the hot oil. At times the lady of the house did give in and bought her kids those fries. I remember the newspaper bags[thonga] all soaked in oil and me carefully taking out the 'chop' and giving a heavenly bite. Honestly, today I too will not allow my son to have such oil soaked stuffs.

Our mom used to prepare certain kind of fries & fritters at home if not these vegetable rolls. It took me over forty years to do them in my kitchen. I think my tryst with food is since when I was born! Aah... home sweet home and all these small things adds up to the sweetness. This vegetable rolls I have prepared mainly with boiled beetroot, potato, green peas, few spices. Let us do it.



INGREDIENTS [for the dough]

Refined Flour : 2 coffee mug
Salt : 1/4 tsp
Oil : 2 tbsp

INGREDIENTS [for the filling]

Beetroot : 2
Potato : 1
Green Peas : 2tbsp
Chopped Green Chilli : 1 tsp
Cumin Seed : 1/4tsp
Asafoetida : 1-2 pinch
Cumin Powder : 2 tsp
Coriander Powder : 1 tsp
Red Chilli Powder : 1 tsp
Salt : As required
Sugar : 1 tsp or Jaggery
Cornflour : 1tbsp
Oil : 1tbsp 

INGREDIENTS [for the final product]

The Cooked Filling
The Dough
Bread Crumb : 250-300 gm
Refined Flour : 2-3 tbsp
Oil to Deep Fry


METHOD :

Peel, wash and cut the beetroots and potatoes. Cut them and pressure cook upto two whistles. Once cold, strain the water and mash adding little salt. The water can be reserved for future use in curries or soups.

Heat I tbsp oil in a wok. Temper with the asafoetida & cumin seeds. Add the mashed potatoes n beetroot and keep stirring for 3-4 minutes.

Once the mixture starts drying, add the salt, the spice powders, green peas and fold in well. Keep stirring for few more minutes!

Add the sugar or jaggery & the cornflour, stir cook for 2-3 minutes & take down on a plate! Let it cool!








Prepare a dough mixing together the refined flour, salt, oil, adding a little of water at a time & kneading! It would take 7-8 minutes! Keep covered for 10-15 minutes, remove cover, knead for 2-3 minutes & tear off smaller portions!

Roll into round paratha shapes, add some filling and fold as below. You can place the filling on the side too & roll!

At first dip the rolls in the refined flour-water mixture we would prepare & then coat with the bread crumb! Repeat it again!











Heat the oil in a clean wok. Deep fry them and transfer onto a tissue paper to get rid of the excess oil.





Serve & have them hot with your choice of sauce / dip / chutney & onion, cucumber rings!












1 comment :

  1. An excellent snack idea to be enjoyed with evening tea or as a starter.Main ingredients used are beetroot, potato, green pea, roasted peanuts.

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