Posted by jinson on 02:27
Recipe will make 8 Bread Rolls . Ingredients:
- 4 bread slices, bread should be firm
- 2 medium size potatoes boiled peeled and mashed this will make about 1-1/4 cup mashed potatoes
- 1/4 cup green peas boiled
- 1 teaspoon oil
- 1/4 teaspoon cumin seeds (jeera)
- 1/2 teaspoon salt
- 1/8 teaspoon red chili powder
- 1/2 teaspoon mango powder (amchoor)
- 1 tablespoon finely chopped cilantro (hara dhania)
- 1 green chili (hari mirch) minced; adjust to taste
- 1 teaspoon finely chopped ginger
- Oil to fry
Method
- Heat the oil in a frying pan and add cumin seed. As cumin seed
starts cracking add green peas, green chili and ginger, stir for a few
seconds. Add potatoes and all the spices, chili powder, mango powder,
salt, cilantro, stir fry for a minute. Turn of the heat. Taste the mix it should be little spicier then you prefer as it will taste milder after filling in bread. Set aside.
- Trim the edges of the bread slices, cut into two pieces. Set aside.
- Take about 1-1/2 tablespoons of mixture and roll them in oval shape. Make 12 rolls. The size of potato roll will depend on the size of the bread.
- Take small bowl of water for wetting the bread.
- Take one slice of the bread and dip in the water lightly on one
side. Place the slice in between your palms and press squeezing out the
access water. This will make the bread moist.
- Place the filling in the center of this bread and completely cover
it all around giving the oval shape. Repeat and make all the rolls. Before
frying let them sit for about 5 minutes. This will evaporate some of
the water from the bread and it will absorb less oil when frying. The
Bread Rolls will also be crispier.
- Heat the oil in a frying pan on medium high heat, and drop the rolls slowly not over lapping.
- Fry the Bread Rolls until they are golden brown, turning occasionally. This should take about 2-3 minutes.
- Take them out over paper towel. Serve them hot with Hari Cilantro Chutney and Tamarind Sweet and Sour Chutney.
