African Rolls. (Vansh A. Gupta/Siliconeer)

It’s a quick and easy appetizer or snack that goes well with drinks or chai. Chef Sanjay Patelshows how you can make African Rolls in a jiffy.


  • 1 lb. potatoes, boiled and mashed
  • 1 tsp. salt + extra to taste
  • 2 tbsp. all-purpose flour + extra for dusting
  • 2 cups vegetable oil
  • 2 cups fine vermicelli

The filling

  • 1 cup fresh coconut, grated
  • 1 cups coriander leaves, finely chopped
  • 2 green chilies, finely chopped
  • 2 tsp. garlic cloves , chopped
  • 1 tbsp. cashew-nuts, chopped
  • 1 tbsp. raisins
  • 1 tbsp. sugar
  • 1 cup mixed vegetable
  • salt to taste



Mix all the ingredients for the filling and keep aside.In a mixing bowl, add the mashed potatoes and stir in 1 tsp. salt and the flour. Knead into a soft dough. Grease your palms with oil and shape a small amount of the potato mixture into a flat, round cake. Repeat the process for the rest of the mixture.

Put about 2 tsp. of the filling in the center of each cake, roll into a ball, ensuring that the filling stays inside, and flatten then roll in fine vermicelli. Prepare the other patties similarly. Heat the oil in a pan, dust the patties with flour and then deep-fry on high heat till golden brown in color. Remove with a slotted spoon and drain the excess oil on kitchen towels. Serve with green chutney.