আজ একটা নতুন স্নাক্স বানালাম 😁.

Ingredients

• 500 g Potatoes (medium, boiled until tender, peeled)
• 1 tsp Salt (adjust to taste)
• 1 small Onion (finely chopped)
• 2 pieces Green Chili (finely chopped, seeds removed for less heat if desired)
• ½ tsp Red Chili Flakes
• ½ tsp Cumin Powder
• ¼ tsp Black Pepper Powder
• 1 cup All-Purpose Flour (for dough and light coating, sifted)
• ¼ cup Water (lukewarm, to form a soft dough)
• 4 slices Processed Cheese Slices (or 100 g grated mozzarella/paneer)
• 4 pieces Whole Wheat Roti (soft, 6‑inch diameter)
• 2 cups Vegetable Oil (for deep frying, neutral oil)

Instructions

1. Boil the potatoes

   Place the peeled potatoes in a pot, cover with water, add a pinch of salt and bring to a boil. Cook until fork‑tender, about 15‑20 minutes. Drain and let cool slightly.

   Time: PT20M

2. Mash and season the potatoes

   Transfer the boiled potatoes to a mixing bowl, mash until smooth. Add 1 tsp salt, chopped onion, chopped green chili, ½ tsp red chili flakes, ½ tsp cumin powder, and ¼ tsp black pepper. Mix thoroughly.

   Time: PT10M

3. Prepare a light flour dough

   In a separate bowl combine 1 cup all‑purpose flour with a pinch of salt. Add lukewarm water gradually, stirring until a soft, non‑sticky dough forms. Set aside for 5 minutes.

   Time: PT5M

4. Cut roti circles

   Using a glass or round cutter, cut each roti into two equal circles (about 6 cm diameter). You will need 8 circles total.

   Time: PT5M

5. Assemble the fritters

   Place one roti circle on a clean surface, spread a generous spoonful of the spiced potato mash over it, add a slice (or ¼ cup grated) cheese on top, then cover with a second roti circle. Press the edges gently to seal; you can use a little water on the rim to help the seal.

   Time: PT10M

6. Lightly coat with flour

   Dip each assembled fritter into the prepared flour dough, turning to coat all sides evenly. Shake off excess.

   Time: PT5M

7. Deep‑fry the fritters

   Heat vegetable oil in a deep pan over medium‑high heat until it reaches about 350°F (175°C). Gently slide a few fritters into the oil; fry until golden‑red, turning once, about 4‑5 minutes per side. Remove with tongs and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

8. Serve

   Serve the hot, crispy fritters immediately with ketchup, chutney, or a yogurt dip.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g