So satisfying, your kids will surely ask for more of these hearty rolls in their tiffin!

INGREDIENTS

6 medium potatoes, cut into 6 wedges each
½ tablespoon finely chopped garlic
8-9 black peppercorns, crushed
½ teaspoon red chilli powder
Salt to taste
1 cup spinach, finely chopped
3 tablespoons refined flour (maida)
Oil for deep-frying
2 tablespoons Bhu Fresh Tomato Ketchup
6 butter parathas

METHOD

• Boil the potato wedges in salted water for 2 minutes. Drain.
• In a bowl, combine the garlic, crushed peppercorns, chilli powder, salt, spinach and flour.
• Add the potato wedges, sprinkle a little water and mix.
• Heat sufficient oil in a kadhai and deep-fry the wedges till crisp. Drain on absorbent paper.
• Pour Bhu Fresh Tomato Ketchup over the wedges and mix well.
• Arrange wedges in the centre of each paratha and roll up tightly.
• Hearty and deeply satisfying, Bhu Spinach And Potato Rolls make for a filling meal.