Friday, September 16, 2011

Stuffed Bread Rolls

8 Bread slices 
2 Potatoes (Boiled, peeled and mashed)
1/4 cup Cooked Green Peas
1 onion (Finely chopped)
1 tbsp Garlic Ginger paste
2 Green chillies (Deseeded and finely chopped)
1 stalk Coriander leaves (Finely chopped)
1/2 tsp Cumin Seeds
1/4 tsp Turmeric powder
1/4 tsp garam masala
A pinch of Hing
Oil for deep frying
Salt to taste

  • Heat oil in a pan, splutter the cumin seeds. Then add the garlic ginger paste and fry till the raw smell leaves.
  • Then add the chopped onions, green chillies and fry for 2 mins.
  • Now add the mashed potatoes, peas, turmeric powder, salt and the hing. Fry for few mins.
  • Finally, add the chopped coriander leaves and garam masala, Stir fry to mix everything and switch off the stove.
  • Let the potato stuffing cool down completely before making the rolls.  
  • When the stuffing is cool enough to handle, make 8 oblong shape rolls from it. Keep aside.
  • Now remove the brown edges from the bread and dip it in water lightly and squeeze out the excess water by pressing it between the palm.
  • Then take the stuffing and place it in the center of the bread slice and shape it around to get the oblong shape.
  • Make sure all the sides are completely covered and the ends are sealed. Repeat the same with the rest of the bread slices. 
  • Now heat oil in deep pan for frying. 
  • When the oil is hot, carefully slide the bread rolls into the pan and fry them till they are golden brown and crisp. 
  • Place them on kitchen towel to drain off the excess oil.
  • Serve the hot bread rolls with tomato ketchup and Chai.