VEGETABLE ROLL

When the neighbourhood confectionaries emerged in Kolkata, we came in contact with this! For this middle-class self, Pantheras was 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 in 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 a batter made of gram flour and dropped them in the hot oil to fry. 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 the self 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; my home sweet home and all of these little things add up to the sweetness. These vegetable rolls did I prepare mainly with boiled beetroot, potato, green peas and 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, cut the beetroots and potatoes. Take them in a pressure cooker, pour two coffee mugs of water and pressure cook up to two whistles. Once cool, strain the water and mash all of them adding a little of salt. The water can be reserved for future use in curries or soups.

Heat I tbsp of 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 and the spice powders, green peas and fold in well. Keep stirring for few more minutes!

Add the sugar or the jaggery and 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, then kneading it! It would take 7-8 minutes! Keep the dough covered for 10-15 minutes.

Thereafter, remove the cover, knead for 2-3 minutes  and tear off smaller portions!

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

At first dip each of the rolls in the refined flour-water mixture we would prepare, thereafter, coat with the bread crumb! Repeat it again!

Heat the oil in a clean wok. Deep fry them in batches 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 and cucumber rings!