Potato Egg Roll

Someone had the brains and patience to re-invent the traditional "bonda" (another popular Malabar snack) into a more complex and crispy snack. Do try it out... enjoi...

Makes: 10

Spice level: Medium

Preparation time: 30 Min.

Cook time (incl. Prep. time): 50 Mins.

Ingredients:

1. Potato - 4 (large, peeled and cubed)

2. Red Onion - 1 (large, chopped)

3. Green Chilli - 2

4. Eggs - 3 (hard boiled and quarter length wise)

5. Ginger Garlic Paste - 1 Tbsp.

6. Coriander Leaves - 1/4 Cup

7. Turmeric Powder - 1/4 Tsp.

8. Black Pepper Powder - 1/4 Tsp.

9. Salt - to taste

10. Oil - 4 Tsp.

11. Water - 2 cups

12. Egg whites - from 2 eggs

13. Vermicelli - 2 cups (fried, broken to small pieces)

14. Oil - to fry

Preparation:

1. Boil the potatoes with water and a pinch of salt for about 15 mins. until its completely cooked and mashable. Get the potatoes off the stove, strain it, mash it and set it aside.

2. Heat oil in a pan and sauté chopped onions and green chilli till the onions are translucent.

3. Add ginger garlic paste and cook for couple more minutes

4. Add turmeric powder, black pepper powder, chopped coriander leaves and salt and sauté for one more minute and set it aside.

5. Take a medium sized potato ball and roll in the onion mix and egg as shown in the picture below:

6. Get the egg whites in a large bowl and the vermicelli in a flat plate.

7. Dip the potato roll in egg white and get it coated evenly. Transfer it to the vermicelli plate and roll it to coat evenly with the vermicelli.

8. Heat oil in a frying pan and deep fry the roll to golden brown. Serve it warm.