Submitted By: Meena Agarwal
Prep time: 30 | Cook time: 20
2 large potatoes, peeled, boiled, and mashed
12 large spring rolls wrappers, cut in half to make 24 strips
1 tbsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp garam masala
salt, to taste
light cooking oil, for frying
water, as needed
MIX mashed potatoes with salt and spices, and set aside to cool.
PUT about a teaspoon of the potato filling on a cut-in-half spring-roll wrapper. Fold it up to form a tiny parcel. Seal the edges with water. Set aside on a platter covered with a damp cloth to keep them from drying out. Repeat for remaining strips.
HEAT oil in a non-stick frying pan and shallow-fry parcels a few at a time so as not to crowd the pan. Remove parcels when they turn crisp and golden on both sides. Drain excess oil by placing parcels on paper towels. Serve warm with ketchup or chutney of choice.