Cheesy Potato Roll Recipe

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Description

This Cheesy Potato Roll is a golden, crispy roll filled with creamy mashed potatoes, gooey melted cheese, and flavorful seasonings. It’s crunchy on the outside yet soft and cheesy on the inside—perfect as a snack, appetizer, or even a side dish for dinner. Whether served with ketchup, garlic mayo, or chili sauce, this dish is guaranteed to be a crowd-pleaser!

 Ingredients For Cheesy Potato Roll Recipe

  • 4 large potatoes (boiled & mashed)

  • 1 cup mozzarella or cheddar cheese (shredded)

  • 2 tbsp cornflour or all-purpose flour (for binding)

  • 2 tbsp fresh coriander or parsley (chopped)

  • 1 tsp garlic powder (or fresh minced garlic)

  • 1 tsp chili flakes (optional, for spice)

  • ½ tsp black pepper

  • 1 tsp salt (adjust to taste)

  • 1 green chili (finely chopped, optional)

  • 1 cup breadcrumbs (for coating)

  • 2 eggs (beaten, for dipping)

  • Oil for deep frying or shallow frying

 Instructions

  1. Prepare the mixture:

    • In a large bowl, add boiled & mashed potatoes.

    • Mix in salt, pepper, garlic powder, chili flakes, green chili, and chopped coriander.

    • Add cornflour for binding and mix well until smooth.

  2. Shape the rolls:

    • Take a portion of potato mixture, flatten it in your palm.

    • Place some shredded cheese in the center.

    • Carefully roll it into a cylinder shape, sealing the cheese inside.

  3. Coat the rolls:

    • Dip each roll in beaten egg.

    • Roll it in breadcrumbs until fully coated.

  4. Fry:

    • Heat oil in a deep pan.

    • Fry rolls on medium heat until golden brown and crispy.

    • Remove and drain on paper towels.

  5. Serve:

    • Enjoy hot with ketchup, chili garlic sauce, or mayo dip.

Notes

  • Use starchy potatoes like Russet for the best binding.

  • Make sure the mashed potatoes are cooled before shaping, otherwise the rolls may fall apart.

  • You can bake them at 200°C (390°F) for 20–25 minutes instead of frying for a healthier version.

Tips

  • Add finely chopped vegetables (carrots, capsicum, corn) for extra flavor and nutrition.

  • Freeze shaped rolls (before frying) for up to a week—perfect for quick snacks.

  • Double-coat with breadcrumbs for extra crunch.

  • If the mixture feels sticky, grease your hands with a little oil while shaping.

 Servings

This recipe makes 8–10 rolls (serves 4 people as a snack).

 Nutritional Info (per roll, approx.)

  • Calories: 160 kcal

  • Carbs: 18 g

  • Protein: 5 g

  • Fat: 8 g

  • Fiber: 2 g

  • Sodium: 240 mg

(Values vary depending on frying method and cheese type used.)

Benefits

  • Great source of quick energy from potatoes.

  • Provides calcium & protein from cheese.

  • Can be made in advance and stored—perfect for parties or lunch boxes.

  • Customizable with herbs, spices, or veggies.

 Q&A

Q: Can I make these rolls without eggs?
A: Yes! Use a slurry of flour + water or milk instead of eggs for coating.

Q: How do I prevent the rolls from breaking while frying?
A: Ensure the mixture is firm (add more flour if needed) and fry on medium heat, not high.

Q: Can I air-fry these instead of deep frying?
A: Absolutely—air fry at 200°C (390°F) for 15–18 minutes, turning halfway for even crispiness.

Q: What’s the best cheese to use?
A: Mozzarella gives the best stretch, while cheddar adds sharpness. A mix of both works wonderfully!

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