Packaging:
1 Kg
Shelf Life:
9 Months
Storage Conditions:
Store under refrigeration at 4°C
1 Kg
9 Months
Store under refrigeration at 4°C
Cheddar cheese (made from microbial enzyme)
Milk Solids
Emulsifier (INS 331, INS 339 (i), INS 452 (i))
Iodized salt
Preservative (INS 200, INS 234)
| Approx. Amount per serving Energy (kcal) | 78 |
| Total Fat (g) | 6.5 |
| Carbohydrate (g) | 0.5 |
| Saturated Fat (g) | 4.1 |
| Protein (g) | 4.5 |
| Vitamin-A (mcg) | 280 |
| Suger (g) | 0.0 |
| Energy from Fat (kcal) | 58 |
| Trans Fat(g) | 0.2 |
| Cholesterol (mg) | 18 | Sodium (mg) | 200 | Calcium (mg) | 600 |
Potato rolls stuffed with chilli-garlic sauce are great as a snack for your kids and as a scrumptious starter while entertaining.
To Be Mixed Into A Cheesy Stuffing:
2 tbspgrated mozzrella cheese
2 tbspgrated processed cheese
3 tbspchilli-garlic sauce
Other Ingredients:
4 cups boiled and mashed potatoes
salt to taste
1/2 tsp freshly ground black pepper powder
1/2 cup plain flour (maida)
3/4 cup bread crumbs for rolling
oil for deep-frying
Step 1 Combine the potatoes salt and pepper in a bowl and mix well.
Step 2 Divide this mixture into 6 equal portions and shape each portion into a small round.
Step 3 Press a little in the center of each round to make a depression. Place 1 tsp of the cheesy filling in the depression and again shape them into cylindrical croquettes.
Step 4 Combine the plain flour with 3/4 cup water and mix well, till no lumps remain.
Step 5 Dip each croquette in the plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
Step 6 Heat the oil in a kadhai on a medium flame, and deep-fry the croquettes till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.