Bread rolls
Bread rolls are famous Indian street food loved by all age
groups and it is prepared with bread.
These bread roll are served with sweet tomato sauce (Ketchup) or Dhania
chutney. To make bread rolls, spiced mix vegetables are stuffed inside the
bread, rolled and shallow fried or baked. They are crunchy from outside and
soft and spicy from inside. It is easiest and quickest and a mouthwatering
snack. This is a perfect snack with evening tea /cofee.
Ingredients:
Brown or white bread-8 pieces
Potatoes-2 boiled and mashed
Carrot, French Beans, boiled peas-1/2cup
Salt as per taste
onion-2
Green chillies-2
Ginger-1 tsp chopped
cumin seeds -1/2tsp
Red chili powder-1tsp
Garam masala- 1/2tsp
Mango powder
(amchoor)-1/2tsp Cilantro (hara dhania), finely chopped-1tbsp
Oil to fry
Method:
1. Boil, peel and mash
potatoes. Mash potatoes. Add carrots and peas, slightly mash them.
Add chopped green chilies, chopped coriander leaves, grated
ginger, chopped onions, red chili
powder, garam masala, turmeric, salt and amchur.powder to the veggies and mix
it well.
2. Mix everything
well and check the salt. Taste the
mixture; it should be a little spicier than you like, as it will taste milder
inside the bread. Set aside
3.Divide the mixture
to 10 equal balls and make an oblong or oval shaped balls. Set these aside.
4.Trim the edges of
the bread. Fill a small bowl with
water to wet the bread. Dip one side of a slice of the bread lightly in the
water.
5.Place the slice between your palms and press, squeezing out the excess
water. This makes the breadmoist.
6.Place the filling
in the center of this bread and mold the bread to completely cover it all
around, giving an oval shape. Repeat to make all the rolls.
7.Before frying, let them sit for about five minutes t
evaporate some of the water from the bread so that it absorbs less oil while
frying; also making the bread rolls crisper .
8. Heat the oil in a
frying pan on mediumheat. Fry the bread
rolls until they are golden brown. Remove and drain them on a paper towel and
serve hot.
