Our mom used to prepare them at home though not regularly. I do them too when there are guests at home or on weekends to accompany with tea. 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, roasted peanuts. Let us do it.
Beetroot : 2
Potato : 2
Green Peas : 2tbsp
Roasted Peanut : 1tbsp
Cumin Seed : 1/2tsp + 1/4tsp
Coriander Seed : 1/2tsp
Whole Red Chilli : 2
Cinnamon : 1two inch stick
Green Cardamom : 2
Cloves : 2-3
Salt : As required
Sugar : 1/2tsp
Bread Crumb : 1/2 cup
Refined Flour : 2tbsp
Semolina : 1/2cup
Oil : 1tbsp + 1cup[for frying]
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.
Dry roast the coriander seeds, cumin seeds, cinnamon stick, green cardamom, cloves,dry red chilli and coarsely ground them in a blender.
Heat I tbsp oil in a wok. Temper with cumin seeds. Add the green peas and roasted peanuts , saute for 1 minute. Add the mashed potatoes n beetroot and keep stirring for 3-4 minutes.
Once the mixture starts drying, add salt, sugar, the spice powder, refined flour and fold in well.
Transfer to a plate. As it cools down, add breadcrumbs. Mix well.
Shape into rolls and coat well with semolina. They look as this.
Heat a cup of oil in a clean wok. Deep fry and transfer onto a tissue paper to get rid of excess oil.
Serve hot with salad of your choice.