Potato rolls

Ingredients :
For the dough :

• Maida - 1 cup [ full ]
• Fine rawa - 1 / 4 cup
• Oil - 3 tsps.
• Salt - 1 / 2 tsp.

For the masala :

• Potatoes - 1 / 2 k. g.
• Finely chopped onions - 2 tbl. sps.
• Finely chopped coriander leaves - 2 tbl. sps.
• Ginger green chilli paste - 1 tsp
• Dry mango powder [ am- chur ] - 1 / 2 sp
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 / 2 sp
• Garam masala powder - 1 / 2 sp
• Salt - as required
• Oil - for frying

Make into paste :

• Maida - 2 tbl. sps.
• Water - 4 tab. sps.

Method :

Take one basin and mix maida, rawa, oil and salt, using enough water to kneed a smooth dough. [ like chappathi dough ] and keep closed. Then boil potatoes in pressure cooker. Peel skin and mash coarsely. Add other raw ingredients and mix well. Make medium size balls from the dough. Sperd like puries. Place filling lengthwise [ spoon full ] on that puri at one corner leaving little gap behind. Gently roll from that corner to other end.Seal with maida paste at the end and sides of the roll. Make all the rolls in same way and deep fry till crisp and golden brown. While serving cut the rolls in to two or three pieces. Serve hot with tomato ketchup or sweet chutney.