The bread roll is a spicy snack that people enjoy in the evening, often paired with tea or coffee.
Recipe
Serving: 4
Cooking Time: 15-25 Mins
Complexity: Simple
Taste: Spicy
Ingredients
| Item | Quantity |
|---|---|
| Potatoes | 6 Boiled (1 lb approx) |
| White Bread | 8 Slices |
| Ginger | 2 Tablespoons |
| Green Chilies | 2-3 Chopped |
| Garlic | 2 Tablespoons |
| Cilantro | 1/4 Chopped |
| Chaat Masala | 1/2 Teaspoon |
| Roasted Cumin Seeds Powder | 1 Teaspoon |
| Coriander Powder | 1/2 Teaspoon |
| Salt | 1/2 Teaspoon |
| Red Chilies Powder | 1/2 Teaspoon |
| Turmeric | 1/4 Teaspoon |
| Garam Masala | 1/2 Teaspoon |
| Amchur Powder | 1/2 Teaspoon |
| Vegetable Oil | For deep frying |
Preparation
Boil the potatoes and let them cool before you mash them.
Cut the sides of the bread roughly.
Cooking
- Step 1
Heat a frying pan and add 1 tablespoon of oil. When the oil heats up, add cumin seeds. When the cumin seeds start popping, add ginger and garlic. Saute for 1 minute.
- Step 2
Add all the dry spices and sauté for a little bit longer. Add mashed potatoes. Mix everything and cook for 3-4 minutes. Add the cilantro at the last minute, transfer the whole mixture to a plate, and let it cool.
- Step 3
Take 1 bread slice and dip it in the water roughly, not completely. Take a wet piece of bread and flatten it in your palm, gently pressing so that the extra water is squeezed out.
- Step 4
Put the two-teaspoon mixture (prepared in step 2) in the center of the wet bread slice and cover it from all sides, making an egg shape. The damp bread should be all around.
- Step 5
Repeat step 4 and make all the rolls. Let them dry out for at least 20-30 minutes.
- Step 6
Deep fry all the rolls at medium heat until golden brown and the outer layer is crispy.
Serving
Serve hot bread rolls with green and sweet, as well as tangy chutneys. Everyone will enjoy this spicy snack.
