Crispy Ekadashi
Rolls
By Anand Lila devi
dasi
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
2 Rolls
