Potato Cheese Rolls Recipe – Indian Street Food Wraps

Last Updated on 2 months by Neha Deshmukh

Potato Cheese Rolls Recipe – Indian Street Food Wraps

Hey everyone! If you’re anything like me, you love a good, satisfying snack. And let me tell you, these Potato Cheese Rolls are seriously addictive. I first made these when my kids were little and needed something fun (and secretly veggie-packed!) for their lunchboxes. They’ve been a hit ever since. They’re basically a warm hug in a wrap – comforting, flavorful, and totally customizable. Get ready to make your new favorite Indian street food at home!

Why You’ll Love This Recipe

These Potato Cheese Rolls are the perfect blend of flavors and textures. Soft, spiced potatoes wrapped in a warm atta roti with a burst of cheesy goodness… what’s not to love? They’re incredibly versatile – perfect for a quick lunch, a picnic snack, or even a light dinner. Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

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

• 1 cup wheat flour (atta)
• 3 potatoes
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• ?? teaspoon chaat masala (adjust to taste!)
• ?? cup grated cheese
• 1 onion
• 3 tablespoon tomato ketchup
• 2 tablespoon green chutney
• Salt to taste
• Coriander leaves (optional, for garnish)
• Ghee or oil for cooking

Ingredient Notes

Let’s talk ingredients! Using atta (whole wheat flour) is key here – it gives the rolls a lovely, slightly nutty flavor and a wonderful texture. It’s the traditional flour used for rotis and adds an authentic touch.

Chaat masala is a magical spice blend that adds a tangy, savory, and slightly sweet flavor. It’s a staple in Indian street food and really elevates the potato filling. You can find it at most Indian grocery stores, or online. Don’t be shy with it – it’s what makes these rolls sing!

These rolls are super popular all over India, but you’ll find variations in every region. Some people add a sprinkle of pav bhaji masala for extra flavor, or even a little bit of amchur (dried mango powder) for tanginess. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil or pressure cook the potatoes until they’re nice and tender – about 3 whistles in a pressure cooker should do it. Once cooked, peel them and roughly cube them.
2. Heat a little oil in a kadai (wok) or frying pan over medium heat. Add the cumin seeds and let them splutter – this releases their amazing aroma. Then, add the cubed potatoes and fry for a minute or two.
3. Now, sprinkle in the coriander powder, chaat masala, red chilli powder, and salt. Fry for another 2 minutes, stirring constantly, until the spices are well combined and the potatoes are nicely coated. Set this spiced potato mixture aside – this is our delicious filling!
4. Time for the roti! In a large bowl, combine the wheat flour and water to make a soft dough (just like you would for making rotis). Let it rest for about 20 minutes. This helps the gluten relax, making the rotis softer.
5. After resting, knead the dough again for a few minutes, then divide it into 5 equal balls.
6. Roll each ball into a slightly thick roti – not too thin, as we need it to hold the filling.
7. Toast both sides of each roti on a tawa (flat griddle) or frying pan over medium heat. You don’t want to brown them too much, just cook them through.
8. Now for the fun part – assembly! Spread a generous spoonful of green chutney on each roti. Add a portion of the potato masala, sprinkle with grated cheese, drizzle with tomato ketchup, and top with chopped onions.
9. Fold the sides of the roti inward, then roll it tightly from the bottom, like a burrito.
10. At this point, you can enjoy them as is, or for extra indulgence, grill them lightly with a little ghee or toast them in a sandwich maker until golden brown and crispy.

Expert Tips

• Don’t overcook the potatoes – they should be tender but still hold their shape.
• Adjust the amount of red chilli powder and chaat masala to your spice preference.
• Make sure the roti is warm and pliable before rolling, otherwise it might crack.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a chopped green chilli to the potato filling for an extra spicy kick. My friend, Priya, loves to add a dash of pav bhaji masala too!
• Veggie Boost: Sneak in some finely chopped vegetables like carrots, peas, or beans into the potato filling.
• Cheese Lover’s Delight: Use a blend of cheeses – mozzarella, cheddar, and even a little bit of paneer (Indian cottage cheese) for a richer flavor.

Vegan Adaptation

Want to make these rolls vegan? It’s easy! Simply skip the cheese or use a vegan cheese alternative. You can also make sure your green chutney is vegan-friendly (some recipes include yogurt).

Gluten-Free Adaptation

For a gluten-free version, substitute the wheat flour (atta) with a gluten-free flour blend. You might need to adjust the amount of water to get the right dough consistency.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of red chilli powder. You can also remove the seeds from the chillies before adding them to the filling.

Festival Adaptations

These rolls are fantastic for school lunch boxes, picnics, or even as a festive snack during Diwali or Holi. They’re easy to pack and travel well.

Serving Suggestions

Serve these Potato Cheese Rolls warm with a side of green chutney or tamarind chutney. They also pair well with a cup of masala chai.

Storage Instructions

You can store leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave or on a tawa before serving.

FAQs

What type of potatoes work best for these rolls?

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

Can I make the potato filling ahead of time?

Absolutely! You can make the potato filling a day or two in advance and store it in the refrigerator. Just reheat it before assembling the rolls.

How can I prevent the rolls from becoming soggy?

Make sure the roti is not too warm when you add the filling. Also, don’t overfill the rolls, as this can make them difficult to roll and more prone to becoming soggy.

Is it possible to bake these rolls instead of grilling or toasting?

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

What is chaat masala and where can I find it?

Chaat masala is a tangy and flavorful spice blend commonly used in Indian street food. You can find it at most Indian grocery stores or online retailers.