Potato Cheese Rolls Recipe – Easy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Potato Cheese 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 crispy, cheesy, and packed with flavour? Even better! I stumbled upon these Potato Cheese Rolls a few years ago at a local street food stall, and I’ve been hooked ever since. They’re surprisingly easy to make at home, and honestly, they disappear in minutes. Get ready to whip up a batch of these – you won’t regret it!

Why You’ll Love This Recipe

These Potato Cheese Rolls are the perfect blend of comfort food and a little bit of spice. They’re crispy on the outside, soft and flavourful on the inside, and seriously addictive. Plus, they’re a fantastic way to use up leftover boiled potatoes! They’re great for a quick evening snack, a kids’ party treat, or even a festive gathering. Honestly, who can resist a cheesy potato roll?

Ingredients

Here’s what you’ll need to make these delicious rolls:

• 6 bread slices
• ½ – ¾ cup grated mozzarella or cheddar cheese (or a mix!)
• 2 medium boiled potatoes
• ¼ cup finely chopped onion
• A few sprigs of finely chopped coriander leaves (about 2 tablespoons)
• 1 tsp chilli powder (adjust to your spice preference!)
• ½ – 1 tsp garam masala powder
• ½ – 1 tsp amchur powder (dry mango powder)
• ½ – 1 tsp chaat masala
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality cheese makes a big difference. I personally love a mix of mozzarella and cheddar – the mozzarella gives you that lovely stretch, while the cheddar adds a nice tang.

Now, about those spices… Amchur powder is a game-changer. It adds a lovely tangy flavour that really balances the richness of the potatoes and cheese. If you can’t find it, I’ll share a substitution in the FAQs! Garam masala is essential for that warm, aromatic flavour – every Indian kitchen has its own blend, so feel free to use your favourite. And don’t be shy with the chaat masala – it adds a delightful zing!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mash those boiled potatoes in a mixing bowl until they’re nice and smooth. No lumps allowed!
2. Add the chopped onion, coriander leaves, chilli powder, garam masala, chaat masala, amchur powder, and salt to the mashed potatoes. Mix everything really well – get in there with your hands if you need to!
3. Now for the cheesy goodness! Incorporate the grated cheese into the potato mixture. This is where it starts to get really good.
4. Time to shape the rolls! Take a small portion of the potato mixture and roll it into a small, oval-shaped ball. Repeat until all the mixture is used.
5. Next, trim the crusts from the bread slices. Then, using a rolling pin, gently flatten each slice. This makes it easier to roll.
6. Brush the edges of each bread slice with a little water. Place a potato ball onto the bread, and roll it up tightly, sealing the edges well. You don’t want any cheese escaping!
7. Heat oil in a deep frying pan over medium heat. Carefully place the rolls into the hot oil, and fry them until they’re golden brown and crispy.
8. Remove the rolls from the oil and place them on absorbent paper to drain any excess oil. Serve immediately with your favourite ketchup or chutney!

Expert Tips

• Don’t overcrowd the pan when frying – fry in batches to ensure even cooking.
• Make sure the oil is hot enough before adding the rolls. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Press the edges of the bread firmly to seal them – this will prevent the filling from leaking out during frying.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a finely chopped green chilli to the potato mixture for an extra spicy kick. My friend, Priya, loves to add a dash of habanero powder!
• Herby Delight: Mix in some chopped mint or curry leaves to the potato mixture for a fresh, aromatic flavour.
• Different Cheese: Experiment with different types of cheese! Monterey Jack, pepper jack, or even a little bit of paneer would be delicious.

Vegan Adaptation

Want to make these rolls vegan? No problem!

• Substitute the cheese with a vegan cheese alternative. There are some great options available now that melt really well.
• Ensure your bread is vegan-friendly (some breads contain milk or eggs).

Gluten-Free Adaptation

For a gluten-free version, simply use your favourite gluten-free bread slices. Just be a little extra careful when rolling, as gluten-free bread can be a bit more delicate.

Spice Level Adjustment

If you’re not a fan of spice, reduce the amount of chilli powder. Or, if you like things hot, add a little more! You can also add a pinch of red chilli flakes for extra heat.

Festival Adaptations

These rolls are perfect for any Indian festival or gathering! They’re a huge hit during Diwali, Holi, and even just for a casual tea-time get-together. They’re easy to make in large batches, and everyone always asks for the recipe.

Serving Suggestions

Serve these Potato Cheese Rolls hot and fresh with:

• Tomato ketchup
• Mint chutney
• Tamarind chutney
• A cup of hot chai!

Storage Instructions

These rolls are best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

What type of potatoes work best for these rolls?

I recommend using starchy potatoes like Russet or Yukon Gold. They mash really well and give the rolls a nice, fluffy texture.

Can I make the potato stuffing ahead of time?

Yes, absolutely! You can make the potato stuffing a day in advance and store it in the refrigerator. Just give it a good mix before using.

Can I bake these rolls instead of frying them?

You can, but they won’t be as crispy. Brush the rolls with oil and bake them in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown.

What is Amchur powder and can I substitute it?

Amchur powder is made from dried unripe mangoes and adds a tangy flavour. If you can’t find it, you can substitute it with a squeeze of lemon juice or a teaspoon of vinegar.

How can I prevent the rolls from becoming soggy?

Make sure the oil is hot enough before frying, and don’t overcrowd the pan. Also, drain the rolls on absorbent paper immediately after frying.