The chilli potato roll is a delightful combination of spicy Indo-Chinese flavours in a wrap. The crispy outside dish, combined with the savoury filling, creates this dish, with street food fanatics and home cooks clamouring for more. The filling makes chilli potato roll the superstar, coming in the form of boiled, mashed potatoes with colourful spices mixed into the preparation. Significantly chopped green chillies, ginger, and garlic infuse a robust peppery kick to almost any filling. Soy sauce and chilli sauce bring the umami flavour. The ingredients that can be added include finely chopped onions, bell peppers, and spring onions for that crunchiness and freshness added to the filling. Then, the spicily flavoured potato mixture is slowly rolled in a soft, thin flatbread or paratha, which works as an excellent vessel to hold the flavourful stuffing inside. The rolls of chilli potato are not only delicious but also versatile. They may be enjoyed as a starter at parties, lunch on the go, or an evening snack. They show a presentable appearance with the explosion of flavours in each mouthful, and they will surely be preferred when there is a food gathering. They find a perfect position in all the street food stalls. Whether you are a spice lover and crave something tasty or need something warm to indulge in, chilli potato rolls will meet your needs and call for more.

• 2 cup maida
• 2 onion
• Salt
• 2 cup white sugar
• 1 tsp ajwain
• 1/2 cup cornflour
• 2 tbsp tomato sauce
• 3 garlic clove
• 2-3 potato
• 2 tbsp oil
• 1 tsp red chilli powder
• Salt
• 2 tbsp soy sauce
• Schezwan sauce

• Begin this delicious recipe of chilli potato roll with the preparation of the dough. In a mixing bowl, combine 2 cups of maida, a pinch of salt, two tablespoons of oil, one tablespoon of sugar, and one teaspoon of carom seeds. Mix these well until it resembles coarse crumbs.
• Gradually pour in the hot water while kneading until the mixture becomes soft and pliable. Once it reaches this desired consistency, cover it with a damp cloth or plastic wrap and rest for about 10 minutes. Resting helps to soften the gluten, making it easier to roll out.
• Let the dough rest. Peel potatoes and cut them into thick, long fingers, like French fries. Then wash out the potato fingers well and dry them nicely using a kitchen towel to remove excess moisture so that the potatoes get crispy after frying.
• Mix 1/2 cup cornflour, salt to taste and one teaspoon red chilli powder in a bowl. Apply the coats generously on each potato finger—heat oil in a deep frying pan till hot enough. Drop the coated potatoes gently in the oil and fry till golden brown and crispy. Take them out when done, place them on paper towels to soak away excess oil.
• Heat 2 tablespoons of oil in another pan over medium heat. Add the finely chopped onion, the minced garlic, and the capsicum and stir for some minutes till the onions become translucent, the capsicums soft but not overcooked.
• Add two tablespoons green chilli sauce, two tablespoons tomato sauce, and two tablespoons soy sauce to the saut ed vegetables. Mix everything well together and add the fried potatoes to this mixture. Mix all the contents very well so that the sauces and spices coat all the potatoes. Keep this yummy filling aside.
• Shape a small portion of the rested dough into a ball. You will use your rolling pin to flatten out the chapati so thin that one can wrap it around the filling.
• Grease the chapati with a little oil, spread some flour in it, and you see it is not sticking. This will also improve the texture.
• Fold pleats in the chapati edges using your fingers. This helps give texture and makes the dough stretch easily.
• Stretch pleated dough as far as possible and roll it into a cylindrical shape. This will be layered as a wrap and flaky when cooked.
• Sprinkle a little flour on the rolled dough and shape it like a round paratha with the roller. Keep it as thin and uniform in thickness as possible.
• Place a tawa on a low flame and put the paratha in it. Roast both sides till light brown spots appear. One should smear ghee or oil while roasting it for a better test and texture.
• Continue roasting it on both sides with proper cooking and a fine golden colour.
• After roasting it, place the paratha in a dish and put a thin layer of Schezwan sauce on it, so that the flavour gets good.
• Place approx. 3 Tbsp of the chilli potato mixture at the centre of the paratha. This roll is sprinkling chopped cucumber and onion rings, giving it freshness and crunch.
• Roll the paratha very carefully while closing the filling inside. Take a tissue paper to wrap it for easy handling and serving.
• Serve your delectable chilli potato roll with your favourite dipping sauce for a snack or quick meal.