Try out these amazingly tasty gilafi rolls.
Oil for frying
2 cups of breadcrumbs
For the first layer:
200 gms spinach
1 cup of chana dal
1 inch of cinnamon stick
2 dried red chillies
2 pods of garlic
3 tsp of oil
Salt to taste
For the coconut layer:
1 tsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
8-10 curry leaves
4 tsp desiccated coconut
1 tsp chopped cashewnuts
For the potato layer:
400 gms of boiled potatoes
1 cup fresh bread crumbs
1 cup grated carrots
1/2 tsp red chilli powder
1/2 tsp amchur powder
1/2 tsp roasted jeera powder
Salt to taste
Soak the chana dal in water for 2 hours. Drain and keep aside.
Discard the stem and stalk of the spinach and cut into medium pieces.
Cook the spinach leaves in sated water till tender. Drain out excess water and keep aside.
In a mixer blend together the chana dal, boiled spinach and the remaining spices to obtain a smooth paste.
Heat the oil in a kadai and add the spinach-dal mixture.
Cook over low flame, stirring all the time till the mixture has become dry by evaporating its water. Put off the heat and keep aside.
For the coconut layer — Heat oil; add mustard seeds, curry leaves and stir-fry for two minutes.
Add all the remaining ingredients and cook for 1 minute. Remove from heat.
For the potato layer — Mix all the ingredients together except the carrots and mix well.
To assemble the chops on a flat chopping board, sprinkle oil lavishly.
Lay out the mixture of first layer to the thickness of half an inch.
Sprinkle the ingredients of coconut layer evenly. Place the layer of potato over coconut layer to about half an inch thickness.
Sprinkle the grated, squeezed carrots over potato layer.
With a knife make incisions to make pieces, which are four–five inches in length and two inches in breadth.
Gently lift up each piece and fold into a roll. Prepare all the rolls in this way.
Spread out the breadcrumbs on a flat platter and roll each of the rolls in the breadcrumbs. Heat enough oil for deep-frying and fry the rolls two at a time till golden brown and crispy.
While serving cut into two lengthwise and serve hot.