Air fryer recipe · Snacks
Masala Aloo Roll
Comforting spiced potato wrapped in a crisp, golden roll for any time of day.
- 26 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 70kcal
- 1.5 gprotein
- 15.8 gcarbs
- 0.1 gfat
- 1.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled potatoes, mashed3 medium
- Cumin and turmeric1 tsp
- Green chilli and coriander2 tbsp
- Roti or wrap2 large
- Amchur powder1/2 tsp
Method
Spice the potato
Mash the boiled potatoes with the cumin, turmeric, amchur, salt and the chopped chilli and coriander. Taste and adjust the tang from the amchur so the filling is bright and warming, since a well seasoned filling carries the whole roll.
Form the logs
Roll the spiced potato into firm cylinders about as long as your wrap. Lightly oil each log so the outside crisps rather than drying out, and pack them tight so they hold together instead of crumbling when you roll them up.
Pre-crisp the filling
Air-crisp the potato logs briefly until a thin golden skin forms on the outside. This early crisping adds texture and, more importantly, stops the mashed filling from feeling pasty and heavy inside the finished roll.
Wrap it up
Warm a roti until soft, lay a potato log down the centre and add a little extra coriander if you like. Roll it tightly and tuck one end under so the filling stays put and does not slide out while it crisps.
Air-fry to finish
Set the rolls seam-side down and air-fry at 195°C for 10 min until they are evenly golden and crisp. Cooking seam down first seals the join so the roll holds shut. Serve hot with ketchup or pickle.
