Chatpata Potato Roll

About Chatpata Potato Roll

Ingredients

• Rotis 4
• Large potatoes, boiled, peeled and diced 2
• Mint chutney 4 tbsps
• Medium onion, sliced 1
• Chaat masala ½ tsp
• Cumin powder ½ tsp
• Red chilli powde ½ tsp
• Salt to taste
• Kissan sweet and spicy tomato kethcup 4 tbsps
• Groundnuts, roasted 4 tbsps
• Sesame seeds, roasted 2 tbsps

How to Make Chatpata Potato Roll (Stepwise Photos)

Method

1. Take potatoes in a bowl, add mint chutney, onion, chaat masala, cumin powder, chilli powder and salt and mix well.
2. Spread 1 tbsp tomato ketchup on each roti, place some potato mixture on one side, sprinkle groundnuts and sesame seeds on top and roll the roti tightly.
3. Arrange the rolls on serving plates and serve.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps