Recipe: Marrakesh Roll

Try this beautifully rich coloured roll

Ingredients

• Beetroot 250 gms
• Potato 250 gms
• Garlic chopped 2 tbsp
• Onion Chopped 1/4 cup
• Coriander chopped 5 springs
• Aromatic seasoning 1 tsp
• Salt to taste
• Cumin powder 1 tsp
• Chat Masala 1/2 tsp
• Paprika powder 1/2 tsp
• Green chilli chopped 1 tbsp
• Semolina 100
• Oil for frying

 

Method:

• Wash and place the beetroot in a medium sauce pan add water and par boil the beetroot. Once the beetroot are cooked peel the skin and grate it to fine shavings, then toss it on a nonstick pan on medium flame, just to ensure the raw flavour and excess moisture is gone.
• In a pressure cooker place the potatoes add about 1 ltr water and pressure cook the potatoes till well-cooked from inside, remove from heat set aside to cool the pressure cooker. When the potatoes are still warm, peel the skin and mash it with a potatoes masher to fine consistency.
• In a large mixing bowl place the prepared beetroot, mashed potato and remaining ingredients except semolina. Mix all the ingredients well and scoop a small balls about 40 Gms each. Then roll it in cylindrical shape set aside on a dried tray.
• Roll the prepared cylindrical shaped Marrakesh rolls on the semolina and deep fry it. Serve hot with tomato sauce or tamarind chutney.

This recipe has been shared by  Barbeque Nation