Sesame Potato Rolls

Sesame Potato Rolls


10 bread slices (edges removed), white and black sesame seeds (til) as required, oil for frying For the filling: 2 potatoes (boiled and mashed), ½ cup grated carrot, ¼ cup green coriander (finely chopped), ½ tsp each of ginger-green chilli paste, garam masala powder and oregano, 2-3 drops lemon juice, 2 tbsp cornflour, salt to taste

For sticking: 1 tbsp maida, 1/3 cup water (mix the two to form a paste)

For serving: Weikfield Tomato Ketchup and Weikfield Mango Mint Sauce


  • Mix all the ingredients for the filling and keep aside.
  • Take the bread slices, put the filling on top and roll.
  • Seal the ends with the corn flour paste and sprinkle sesame seeds on top.
  • Heat oil in a pan and fry the rolls in it till crisp.
  • Serve with Weikfield Tomato Ketchup and Weikfield Mango Mint Sauce.
 Picture & Recipe Courtesy: Meri Saheli

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