Crispy ekadashi rolls
Ingredients
•Samo…………………………………………………….. 1 C
•Water…………………………………………………….. 2 C
•Boiled, mashed potatoes…………………………… 1 C
•Minced ginger…………………………………………. 1 Tbsp
•Green chilies, chopped ……………………………. 2
•cumin seeds…………………………………………….. 1 Tsp
•Salt………………………………………………………… 1 Tsp
•Ghee for deep frying
Preparation
1) Combine the samo and water in a saucepan. Cook on moderate heat until the samo is soft. Take off from heat and allow to cool.
2) In a mixing bowl, combine the samo, and all the other ingredients well. Divide the mixture in 20 equal parts and shape into cylindrical rolls of 2- inch length each.
3) Heat ghee in a deep wok or pan. When the ghee is hot, deep fry 4-5 rolls at a time, turning them when required, until they are golden brown and crisp.
4) Remove with a slotted spoon and drain on paper towels. Serve hot
Yield
20 Rolls
By Anand Lila Devi Dasi
