2-3 people

  • 2 large boiled potatoes
  • 1 mixed boiled vegetable in cup (carrot, beans, cabbage, capcicum)
  • 1 tablespoon of cornstarch
  • 1/4 cornmeal porridge (paste)
  • 2 cups half-boiled noodles
  • as needed Chopped cilantro
  • 1 tsp of tomato sauce
  • 1 tsp of green chilli sauce
  • 1 tsp of soy sauce
  • 1/4 teaspoon black paper pulp
  • to taste Salt


  1. A bowl mix all the ingredients except the boiled noodles and the cornmeal porridge.
  2. Make medium balls of this dough and flatten them slightly into an oval shape.
  3. Dip the buns in a cornmeal porridge and breach them with the boiled noodles one by one and keep the buns aside for an hour.
  4. Fry the rolls until golden brown and garnish with tomato sauce and cilantro leaves.
  5. Serve hot.

Afghani Chaap Roll


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