Directions

• Boil potatoes with little salt. Peel and Keep aside for atleast 3 hours or till cooled completely.
• Grate all the potatoes. Grating potatoes will make for smooth mixture without any chunks.
• Add chopped coriander, salt, ginger chilli paste, turmeric powder, red chilli powder, chaat masala, sugar and lemon juice.
• With greased hands , give shape of rolls. Generally , this Sev Rolls are big in size , but my little one loves the small sized rolls too.
• In bowl , take Maida and corn flour . Sprinkle little salt . Add water little by little and make thin paste . If corn flour is not available, increase the maida quantity.
• Dip each roll one by one and then immediately coat with vermicelli…
• With soft hands , give shape properly.
• Keep this vermicelli coated potatoe rolls in refrigerator for 20 minutes. This coated rolls can be stored in refrigerator for a day or two..
• Heat Oil in a pan. Once oil is hot. Slowdown the flame and add 3 or 4 rolls at a time. Don’t over crowd.
• After few seconds , try to change the sides and increase the flame a little.
• Fry till golden and crispy.
• Take out the crispy rolls and keep on oil absorbent paper to remove access oil.
• Serve hot with Coriander Chutney , Tomato Sauce or Tamarind Sweet Chutney ..

Notes :

• Always boil potatoes in advance . Hot potatoes won’t give perfect texture .
• Spices quantity can be adjusted as per taste.
• Maida + Cornflour slury consistency should be thin.
• Coating with vermicelli will give lovely crispy crunchy outer layer.
• One can just coat with bread crumbs and make cutlets also with same stuffing ..
• Fry on medium flame. Slow flame frying may cause soggy oily rolls.