Crispy Potato Matar Roll

Why This Potato Matar Roll Works

This Indian snack recipe works because of its double coating technique — a thin flour batter first, then a generous layer of breadcrumbs. The batter acts as glue, giving the breadcrumbs something to properly cling to, which results in a much more even, complete coating than pressing breadcrumbs directly onto the potato mixture alone.

Mashing the peas lightly rather than leaving them whole also matters here. It lets the peas blend more seamlessly into the potato filling, adding a subtle sweetness and slight textural interest throughout, rather than standing out as separate, disconnected bites.

Chilling the shaped, coated rolls before frying is a small step that makes a big difference. It firms everything up so the rolls hold their shape and the coating stays intact once they hit the hot oil, rather than slipping or cracking apart.

Looking for more crispy Indian snacks? Try our crispiest samosa sticks ever, or browse the full Indian snack recipes collection.

Ingredients You’ll Need

This recipe uses simple, everyday ingredients that come together into a genuinely satisfying snack.

• 3 large potatoes, boiled and mashed
• ½ cup green peas, boiled and lightly mashed
• 1 tsp cumin seeds
• 1 tsp ginger, grated
• 1 green chili, finely chopped
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 2 tbsp chopped fresh coriander
• Salt, to taste
• ½ cup all-purpose flour
• Water, as needed
• 1½ cups breadcrumbs
• Oil, for deep frying

Starchy potatoes like russets work best for a filling that holds its shape well when rolled into logs — waxy potatoes tend to be a bit too wet for this technique.

How to Make Crispy Potato Matar Rolls

The double coating and short chilling step are what set these apart from a basic potato cutlet — don’t skip them.

1. Step 1 — Make the Potato Pea Filling In a pan, dry roast the cumin seeds for 30 seconds until fragrant. In a bowl, combine the mashed potatoes with roasted cumin, mashed peas, ginger, green chili, turmeric, red chili powder, garam masala, coriander, and salt. Mix until well combined.
2. Step 2 — Shape the Rolls Take a small portion of the mixture and shape it into a log about 3 inches long. Repeat with the remaining mixture to form all the rolls.
3. Step 3 — Make the Batter and Coat Whisk the flour with water to make a smooth, thin batter. Dip each roll into the batter, letting excess drip off, then roll in breadcrumbs, pressing gently so they stick evenly all over.
4. Step 4 — Chill Briefly Place the coated rolls on a tray and refrigerate for 10 minutes to help the coating set and hold together during frying.
5. Step 5 — Fry Until Golden Heat oil in a deep pan to 350°F. Fry the rolls in batches, without overcrowding, for 4–5 minutes, turning occasionally, until deep golden brown and crisp on all sides.
6. Step 6 — Drain and Serve Remove with a slotted spoon and drain on a paper towel-lined plate or wire rack. Serve hot with ketchup or green chutney.

What to Serve With Potato Matar Rolls

These are perfect with green chutney or ketchup for dipping. For a bigger snack spread, serve alongside crispiest samosa sticks or a hot cup of masala chai.

Storage & Reheating

Store leftover fried rolls in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 6–8 minutes to bring back the crunch — the microwave will leave the coating soft.

To make ahead, freeze the shaped and coated, uncooked rolls in a single layer until solid, then transfer to a freezer bag for up to 2 months. Fry straight from frozen, adding 1–2 extra minutes to the cook time.

Nutrition Information

Approximate values per roll:

Nutrition values are estimates and may vary based on breadcrumb brand and frying oil absorption. For dietary guidance, consult a reliable source such as the USDA FoodData Central.

Frequently Asked Questions