Bread Roll is popular snack in India perhaps because it’s very tasty and very filling. The crunchy outer shell and the soft and spicy stuffing makes it even more desirable.
| Preparation Time: | 50 minutes |
| Servings: | 6 Bread Rolls |
| Difficulty: | Medium |
Stuffing Ingredients
| Potatoes | 2 medium |
| Salt | 1/2 tsp |
| Red chilli powder | 1/2 tsp |
| Cumin | 1/2 tbsp |
| Coriander seeds | 1 tbsp |
| Amchur (dry mango powder) | 3/4 tsp |
| Green Chillies | 2 |
| Garam Masala | 1/2 tsp |
| Vegetable oil | For frying |
| Bread Slices | 6 |
Method
- Boil the potatoes till they are soft: Put potatoes in a pressure cooker. Add about an inch of water. Close the lid and cook. Turn down the heat once it starts whistling. Cook for 7 more minutes. Turn off the heat. Open the cooker when steam dies down.
- Once the potatoes are cold, peel them and grate them coarsely or break them in small pieces.
- Roast cumin and coriander seeds for a few minutes. Once they start browning, turn off the heat. Crush them coarsely when they are cooled down.
- Heat a table spoon of oil in a large nonstick pan. Add crushed cumin and coriander, red chilli powder and amchur.
- Saute the spices for a few seconds. Add grated potato, chopped green chillies, garam masala and salt.
- Saute for a few minutes. Turn off the heat.
- Cut off the sides of bread slices. Keep aside.
- Moisten a slice with water so that it’s soft and malleable.
- Place a spoonful of filling on the bread piece.
- Now gather all the sides and cover the filling. Squeeze it between your palms to make it into a flattened ball.
- Make sure that the filling is fully covered and the bread does not open up. Moisten the bread a little more if it’s not malleable. Repeat with other slices.
- Heat oil in a wok. Drop a small piece of bread in the oil. If it sizzles and floats, oil is hot enough. When it browns immediately, the oil is too hot, cool it off a bit. If the drop stays at the bottom for a few seconds, oil is not hot enough.
- Reduce the heat to medium. Gently drop a few bread rolls in the oil.
- Fry till they are golden brown. Drain on paper towel.
- Serve it hot with Mint Coriander Chutney and ketchup.
Notes
- You may have to adjust the duration of boiling potatoes depending on your cooker and stove.
- When making the filling, break the potato pieces small so that it’s easy to fill.
- If the bread is too wet, the rolls are not going to taste good. If the bread is too dry, it will be difficult to make the rolls and they will absorb a lot of oil when frying.
- For variation, you can also add a cup of peas to the stuffing. Stuffing should be spicy for best results.
Summary
Recipe Name
Bread Roll
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)