My friends visited my place for the long weekend. I got two packets of bread which I did not use. I did not want to waste them. One of my friends make bread rolls often. So I tried these bread rolls and they are as tasty as cutlets. They are really a wonderful snack with tea :).
Time of Preparation : 45 minutes
Spice level : 4
Number of pieces : 20
- Bread – 20 slices
- Potato (medium size) – 4 (boiled and mashed)
- Peas – 1/2 cup (boiled) (optional)
- Onion (medium size) – 1 (finely chopped)
- Green chillies -4 (finely chopped)
- Garlic – 3 cloves (finely chopped)
- Ginger – 1 tbsp (grated)
- Turmeric powder -1/4 tsp
- Sambar powder – 1 tsp (adjust according to spice level)
- Red chilli powder – 1 tsp
- Coriander powder – 1/2 tsp
- Pepper powder (freshly ground) – 1/4 tsp
- Garam masala powder – 1/2 tsp
- Salt – to taste
- Chopped coriander leaves – 2 tbsp
- Oil – for frying
- Bread crumbs – 1/4 cup (optional)
- Water – to wet the bread slices
Method of Preparation:
- Heat oil in a pan and add the green chillies followed by ginger, garlic and chopped onions.
- Fry till they become translucent and add turmeric powder, sambar powder, red chilli powder, coriander powder and pepper powder.
- Fry for 2 minutes and then add the mashed potatoes, garam masala powder and salt.
- Mix well and add the boiled peas.
- Then add the chopped coriander leaves.
- Now the stuffing is ready.
- Let it cool and in the meantime, take the bread slices and cut the edges as shown in the pic.
- Take a bread slice in the hand sprinkle some water on both the sides and press them in the palm so that the extra water is removed.
- Take 2 tsp of the stuffing and keep it in the middle of the bread.
- Roll the bread and seal it at the ends.
- Dip the rolls in bread crumbs and deep fry them till golden brown.
- Serve hot with ketchup.
- We can deep fry directly without dipping in the bread crumbs. I have tried both (see the second pic). But the bread crumbs make the rolls more crispy.
- We can use any vegetables or even paneer and change the stuffing according to our own taste.
- To avoid deep frying we can put it in a pan as we do for Aloo tikki or we can keep it in oven at 350F for 40 minutes.