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Spicy Schezwan Potato Roll - A Bold, Street-Style Snack

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Potatoes (3 medium, starchy like Russet or all-purpose)
  • Schezwan sauce (store-bought or homemade)
  • Garlic (3–4 cloves, minced)
  • Ginger (1-inch piece, minced)
  • Onion (1 small, finely chopped)
  • Bell pepper (1 small, thinly sliced; any color)
  • Carrot (1 small, julienned)
  • Cabbage (a small handful, finely shredded)
  • Green onions (2 stalks, chopped; optional)
  • Coriander (cilantro) (a small bunch, chopped)
  • Lime or lemon (1, for squeezing)
  • Chaat masala or garam masala (optional, for extra zing)
  • Soy sauce (1 teaspoon, optional)
  • Salt and black pepper
  • Oil (for pan-frying)
  • Wraps: flour tortillas, roti, or thin parathas (4–6)
  • Mayonnaise or yogurt (2–3 tablespoons, optional)
  • Tomato ketchup (1 tablespoon, optional)

Method
 

  1. Boil the potatoes: Rinse and boil potatoes until fork-tender. Cool slightly, peel, and mash coarsely. You want some texture, not a smooth puree.
  2. Prep the veggies: Slice bell pepper, cabbage, and carrot thinly. Finely chop onion, garlic, ginger, and cilantro. Keep everything ready to go.
  3. Make the Schezwan mix: In a small bowl, combine 2–3 tablespoons Schezwan sauce with 1 teaspoon soy sauce and a squeeze of lime. Adjust for spice.
  4. Cook aromatics: Heat 1–2 tablespoons oil in a pan over medium heat. Add garlic and ginger, then onion. Sauté until fragrant and slightly golden.
  5. Add veggies: Toss in bell pepper and carrot. Stir-fry 2–3 minutes until slightly tender but still crisp. Add cabbage and cook 1 minute more.
  6. Stir in sauce: Add the Schezwan mix and toss to coat the veggies evenly. Cook for 30–60 seconds to let the flavors bloom.
  7. Add potatoes: Add mashed potatoes, salt, and pepper. Mix well so the sauce and spices coat everything. If using, sprinkle chaat masala or garam masala. Cook 2–3 minutes, stirring, until steamy and cohesive.
  8. Finish with freshness: Turn off the heat. Add chopped cilantro and a final squeeze of lime. Taste and adjust salt or heat.
  9. Warm the wraps: Heat tortillas/rotis/parathas on a dry skillet until soft and pliable. For extra flavor, brush lightly with oil or butter.
  10. Optional spread: Mix 1 tablespoon Schezwan sauce with 2 tablespoons mayo or yogurt and 1 tablespoon ketchup for a creamy, tangy spread. This balances the heat.
  11. Assemble: Lay a warm wrap on a board. Spread a little sauce, spoon a generous line of the potato filling, top with sliced onions or extra cabbage for crunch, and a few cilantro leaves.
  12. Roll it up: Fold the sides in slightly and roll tightly from the bottom to the top. For a crisp exterior, toast the rolled wrap on the skillet for 1–2 minutes per side.
  13. Serve: Slice in half if you like. Serve hot with extra Schezwan sauce, yogurt dip, or a simple cucumber salad.