Potato Pea Rolls Recipe – Easy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Potato Pea Rolls Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you love a good snack. And if that snack happens to be a little bit spicy, a little bit comforting, and totally delicious? Even better! Today, I’m sharing my go-to recipe for Potato Pea Rolls – a super popular Indian street food that’s surprisingly easy to make at home. I first made these when I was craving something quick and satisfying, and they’ve been a family favorite ever since. They’re perfect for a rainy afternoon, a kids’ party, or just when you need a little bit of spice in your life.

Why You’ll Love This Recipe

These Potato Pea Rolls are seriously addictive. They’re crispy on the outside, soft and flavorful on the inside, and packed with a delicious potato and pea filling. Plus, they’re a fantastic way to use up leftover boiled potatoes! They’re also incredibly versatile – you can adjust the spice level to your liking and even customize the filling with other veggies. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these tasty rolls:

• 8 bread slices
• 2 tbsp butter
• 2 cups boiled, peeled, and mashed potatoes (about 4 medium potatoes)
• ½ cup sliced onions
• ¼ cup green peas (optional)
• ¾ tsp ginger garlic paste
• ½ tsp chilli powder (adjust to taste!)
• ¼ tsp turmeric powder
• ¼ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp lemon juice
• 1 tbsp oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Potatoes: I highly recommend using starchy potatoes like Yukon Gold or Russet for mashing. They give you that lovely, fluffy texture. Waxy potatoes can work in a pinch, but you might need to add a little milk or butter to get them smooth.
• Spice Blends: Every family has their own little twist on spice blends! Feel free to adjust the chilli powder, cumin, and coriander to your preference. Some people also like to add a pinch of garam masala for extra warmth.
• Peas: Fresh or frozen peas both work beautifully here. If using frozen, just microwave them with a splash of water for 2-3 minutes until tender. I often use frozen – it’s just easier!
• Bread: Regular white bread is classic, but you can experiment with whole wheat or multigrain for a slightly healthier option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re fork-tender. Peel them and mash them up – you want about 2 cups of beautifully mashed potatoes.
2. If you’re using frozen peas, microwave them with a little water for a couple of minutes. Set them aside.
3. Heat the oil in a pan over medium heat. Add the sliced onions and sauté until they turn a lovely golden brown.
4. Now, add the ginger garlic paste and cook for about a minute until fragrant. Then, sprinkle in the chilli powder, turmeric, cumin, and coriander powder. Cook for another minute, stirring constantly, to prevent the spices from burning.
5. Add the mashed potatoes, peas, salt, and lemon juice to the pan. Mix everything together really well and cook for a few minutes, stirring occasionally. Let the filling cool down – this makes it easier to roll!
6. Trim the crusts off the bread slices. Using a rolling pin, gently flatten each slice. This helps them roll up nicely.
7. Place about 1-2 teaspoons of the potato filling on one end of each bread slice. Roll it up tightly, like a little burrito, and seal the edge with a tiny bit of water.
8. Melt the butter in a pan over medium heat. Place the rolls in the pan and toast them until they’re crispy and golden brown on all sides. Keep an eye on them – you don’t want them to burn!
9. Serve hot with your favorite ketchup or chutney.

Expert Tips

• Don’t overfill the rolls! It’s better to use a little less filling than to have them burst open while you’re rolling.
• Press the edges of the rolls firmly to seal them. This will prevent the filling from leaking out.
• For extra crispy rolls, brush them with a little melted butter before toasting.

Variations

• Vegan Adaptation: Simply use vegan butter and ensure your bread is vegan-friendly.
• Gluten-Free Adaptation: Use your favorite gluten-free bread! It might be a little more delicate, so be extra careful when rolling.
• Spice Level Adjustment: If you like things mild, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper or some chopped green chillies to the filling. My friend, Priya, loves to add a dash of red chilli flakes too!
• Festival Adaptations: These rolls are a fantastic snack for festivals like Holi, Diwali, or Janmashtami. They’re easy to make in large batches and everyone loves them.

Serving Suggestions

These Potato Pea Rolls are best served hot and fresh. They’re delicious on their own, but even better with a side of:

• Tomato ketchup
• Mint chutney
• Sweet tamarind chutney
• A cup of chai (of course!)

Storage Instructions

Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or toaster oven to restore their crispiness.

FAQs

What type of potatoes work best for making these rolls?

Starchy potatoes like Yukon Gold or Russet are ideal for a fluffy mash.

Can I make the filling ahead of time? If so, how should I store it?

Absolutely! You can make the filling a day in advance. Store it in an airtight container in the refrigerator.

Is it possible to bake these rolls instead of pan-frying them?

Yes, you can! Brush the rolls with melted butter and bake them in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until golden brown and crispy.

What chutneys or dips pair well with potato pea rolls?

Mint chutney, sweet tamarind chutney, and even a simple tomato ketchup are all great options.

Can I freeze these rolls after they are made?

I wouldn’t recommend freezing the assembled rolls, as the bread can become soggy. However, you can freeze the filling for up to a month. Thaw it completely before using.