Boil rice in rice-cooker with extra water. Alongside, boil potatoes in a microwave or cooker.
Step 2
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Smash the potatoes and add grated cheese to it. Add red and green chilli sauce and soya sauce (all 1 teaspoon). Add garlic chutney, seasoning and salt and mix well.
Step 3
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In a pan, heat oil and make drumstick shapes of the potato mixture. Roll it on white sesame and deep fry it, keep aside.
Step 4
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Cut cucumber, red and yellow simla mirch(bell pepper) in thin sized pieces and pineapple in medium sized pieces.
Step 5
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Lay nori sheet on plastic over a nori mat. Take one bowl of water, moisten your hand and smash rice.
Step 6
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Again, with moist hands, make a layer of rice on the silky side of nori sheets. Then sprinkle black sesame on the whole layer. Flip the sheet afterwards.
Step 7
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Repeat the same rice layer procedure but without the sprinkling of sesame. On the rice layer, put drumstick sized aloo tikki accurately in the middle. It may be one or two as per width of sheet. Place cucumber on both the sides of tikki, then the red and yellow chilli on both sides near cucumber. Finally place the pineapple above the tikki.
Step 8
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Now time to roll! It is a tough job, so, take plastic or mat ends in your hands and then flip in a manner that your nori sheet should cover the whole filling.
Step 9
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Again, see the sides and the whole roll until it gets a small bamboo-like shape.
Step 10
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Take the roll on a flat surface and cut it in small pieces with a sharp knife.
Step 11
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Enjoy the dish with beans-pepper salad and mustard sauce.