How to make best Potato Roulade recipe easy

6.2M • Dinner • Fast Food • Vegetarian

How to make dhaba style Potato Roulade recipe easy
It's Delicious ! Potato Roulade with Mushrooms ! Potato Rolls Recipe ! Easyvideo

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How to make authentic Potato Roulade recipe at home
पोटैटो रोल बनाने का आसान तरीका। Potato rolls recipe। potato roll recipe in hindi

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How to make best Potato Roulade at home easily
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How to make dhaba style Potato Roulade recipe at home
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Rasoi Gharana
Dhaba style Potato Roulade at home
Potato Roll Recipe: बची हुई रोटियों से बनाएं टेस्टी क्रिस्पी पोटैटो रोल रेसिपी, बिल्कुल नए अंदाज मे।

210 • french

Mashriqi Zaika
How to make Potato Roulade at home
Cheezy potato roll || बनाये बहुत ही मज़ेदर और चीज़ी पोटैटो रोल||Bread potato roll

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shine recipes and vlogs
How to make best Potato Roulade at home
आलू सेव रोल बनाने की विधि | Sev Roll Recipe | Potato Cutlets | Potato Rolls | સેવ રોલ

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Swad Ka Khazaana
How to make best Potato Roulade easy
आलू के स्प्रिंग रोल,( आलू समोसा रोल बनाने का आसान तरीका/POTATO SPRING ROLL/SAMOSA

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How to make Potato Roulade recipe easily
Dosa Spring Roll |फटाफट बनाइये डोसा स्प्रिंग रोल |Instant Potato Spring Roll |Quick Snack Recipe|

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How to make Potato Roulade recipe easily
Bread Roll Recipe In Hindi - ब्रेड रोल - How To Make Potato Stuffed Bread Roll - Easy Snack Recipe

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How to make dhaba style Potato Roulade easy
सबसे आसान है ये आलू ब्रेड रोल बनाने का तरीका | Bread Potato Roll | Easy Bread Roll Recipe

5.7K • french

Cook with Deepa
How to make authentic Potato Roulade at home easily
Crispy and tasty potato roll recipe. आलू की कुरकुरी और स्वादिष्ट रोल रेसिपी।

141 • french

Rani Kitchen
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Nutrition Value

Per Serving

⚖️ Macronutrients

  • Calories 280
  • Carbs 30g
  • Protein 10g
  • Fats 14g
  • Fiber 4g

🧪 Micronutrients

  • Calcium 200mg
  • Potassium 600mg
  • Vitamin_b12 0.5mcg
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Ingredients & Facts

🥬 Main Ingredients

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💡 Did You Know

This elegant dish combines French technique with Indian flavors. Thin potato slices are layered with spiced cheese filling, then rolled and baked. The concept was popularized in colonial-era clubs as a vegetarian main course. Modern versions might include paneer or spinach in the filling. The key is par-cooking the potatoes to maintain structure. Some chefs add beetroot or turmeric for natural color variations. Served with mint chutney, it bridges European presentation with Indian tastes. Nutritionists suggest using sweet potatoes for extra fiber. The dish represents how global techniques have been adapted to local ingredients.