How To Make Suji Potato Rolls | Evening snacks recipe

I like to stuff my fridge with food that is healthy and that whenever someone opens the fridge, will grab one, so to satisfy the “anytime munch” food. Hence, I make a lot of rolls and croquettes that serves the purpose well. Today I will show you one such recipe of Suji Potato Rolls that I love to make, and my family loves to eat.

Breakfast food is a challenge, when everybody is running around to go to office or school and no time to sit at the table and have a peaceful breakfast, like they show in the movies! So I have this cue to save my family from skipping breakfast, which is a very random thing to happen with stuff like cereals and milk, or roti sabzi. So I am keen to prepare the most alluring breakfast food that can be grabbed on the go, and without the need to sit the table and give it extra time. I personally DO NOT encourage this kind of an activity, no mother would, but this is the survival of the fittest.

Another aspect is the ‘anytime munch’ food. These rolls can be eaten in cold or hot temperatures both, and at any point of time. These little findings are called happiness and comfort.

The suji potato rolls I am making today does not take much prep work, I usually have some boiled potato stored in my fridge, as it is a very handy ingredient for cooking up something fast. But I don’t keep it for more than 2-3days, to avoid stale food.

This is a very basic recipe and the spices can always be customized, I am using the Indian style rolls, with curry leaves, garam masala and tomato ketchup, as that is what we are more comfortable with. This recipe can also go well with other ingredients, like oregano and cheese, or cumin and chat masala. My children are crazy about cheese and mayo, so the idea is to make them light yet tasty.

The combination of potato is very common and favorable in the Indian cuisine, where we usually make salty upma with diced potatoes. However, this is a recipe where you make a batter with suji and potato, and the batter should be of medium thickness, ideal for making a soft and spongy chilla. Make sure you keep the water content in check, as the potato releases water once you add salt, which in turn is absorbed by the suji.

I have used tomato ketchup on top of suji Chilla but you can also use coriander chutney or chilly sauce. You can also use homemade chena instead of grated paneer. Use onion or veggies of your choice to make stuffing in this suji ki recipe.

I have also made some other rolls such as Stuffed cabbage roll, potato cheese corn roll, bread paneer cheese roll, mango rolls etc.

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How To Make Suji Potato Rolls

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: Breakfast

Cuisine: Indian

Keyword: evening snacks recipes, Indian Food, party snacks, snacks

Servings: 4 Rolls

Calories: 301 kcal

Author: Reshu Drolia

Ingredients

• 1 cup suji
• 4 medium sized raw potato
• 1/2 inch ginger grated
• 2 pieces green chilly finely chopped
• coriander leaves freshly chopped
• Salt as per taste

For stuffing:

• 1½ tsp oil
• 1/2 tsp mustard seed
• Few sprig curry leaves
• 2 medium sized potato boiled
• 150 gms Paneer
• 3/4 cup peas boiled
• Salt as per taste
• 3/4 tsp Kashmiri red chilly powder
• 1/2 tsp Garam masala
• coriander leaves Freshly chopped

Instructions

1. Wash, peel and grate potatoes in a deep bowl.
2. Now add suji, finely chopped coriander leaves, green chilly, grated ginger, salt and make a medium thick batter by gradually adding water.
3. Let it rest the batter for 15-20 minutes,
4. let’s prepare our stuffing. Heat oil in a pan, once the oil becomes hot, add mustard seed and let it splutter.
5. Now add curry leaves, boiled and mashed potatoes, grated paneer, boiled peas, red chilly powder, garam masala, salt to taste, freshly chopped coriander leaves and mix until well combined.
6. Stuffing is ready now.
7. After 15 minutes uncovered the batter.
8. Mix it well with spoon.
9. Batter is ready now
10. Take a non-stick pan and heat the pan on medium flame.
11. Once the pan becomes slightly hot pour 2-3 spoonful batter towards the center and spread the batter evenly in a clock wise.
12. Drizzle little oil all around and top and cook for 2-3 minutes from downwards on medium flame till it becomes brown.
13. After 2-3 minutes remove the sides, flip it over and cook from other side too.
14. Once both the sides get cooked, remove it from tawa and in the same way spread the rest of the batter to make chilla.
15. To make suji potato rolls:
16. Take one chilla and spread tomato ketchup over the chilla.
17. Now spread spoonful stuffing into the center of the chilla and roll it into cylinder shape. This way prepares all the suji potato rolls.
18. Cut the rolls into 1 to 11/2 inch pieces. Now take a tooth pick insert it in each suji potato rolls to seal it tightly.

Recipe Notes

You can spread coriander chutney, chilly sauce instead of tomato ketchup to make suji potato rolls.
You can use homemade chena instead of grated paneer
Use onion or veggies of your choice to make stuffing

Nutrition Facts

How To Make Suji Potato Rolls

Amount Per Serving (1 pcs)

Calories 301 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 5g 25%

Cholesterol 24mg 8%

Sodium 21mg 1%

Potassium 153mg 4%

Total Carbohydrates 35g 12%

Dietary Fiber 3g 12%

Sugars 1g

Protein 12g 24%

Vitamin A 7.2%

Vitamin C 13.2%

Calcium 19.4%

Iron 12.8%

* Percent Daily Values are based on a 2000 calorie diet.

How to make Suji potato rolls recipe:

• Wash, peel and grate potatoes in a deep bowl.

• Now add suji, finely chopped coriander leaves, green chilly (if you don’t want to eat spicy then skip it), grated ginger, salt and make a medium thick batter by gradually adding water.
• Let it rest the batter for 15-20 minutes, meanwhile let’s prepare our stuffing.

• Heat oil in a pan, once the oil becomes hot, add mustard seed and let it splutter.
• Now add curry leaves, boiled and mashed potatoes, grated paneer, boiled peas, red chilly powder, garam masala, salt to taste, freshly chopped coriander leaves and mix until well combined. Do not cook too much just sauté all the spices for 2-3 minutes on medium flame. Stuffing is ready now.

• After 15 minutes uncovered the batter, you will see the consistency of batter is still medium thick as grated potatoes release water after adding salt and suji absorbs the water so no need to add extra water.
• Mix it well with spoon so that there should be no lumps in the batter. Batter is ready now

• Take a non-stick pan and heat the pan on medium flame. Do not make the pan too hot otherwise batter will not stick to the pan, once the pan becomes slightly hot pour 2-3 spoonful batter towards the center and spread the batter evenly in a clock wise.
• Drizzle little oil all around and top and cook for 2-3 minutes from downwards on medium flame till it becomes brown.

• After 2-3 minutes remove the sides, flip it over and cook from other side too.
• Once both the sides get cooked, remove it from tawa and in the same way spread the rest of the batter to make chilla.

To make suji potato rolls:

• Take one chilla and spread tomato ketchup over the chilla.
• Now spread spoonful stuffing into the center of the chilla and roll it into cylinder shape. This way prepares all the suji potato rolls.

• Cut the rolls into 1 to 11/2 inch pieces. Now take a tooth pick insert it in each suji potato rolls to seal it tightly.

Note:

• You can spread coriander chutney, chilly sauce instead of tomato ketchup to make suji potato rolls.
• You can use homemade chena instead of grated paneer
• Use onion or veggies of your choice to make stuffing.

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