The bread roll is a spicy snack, which people enjoy in the evening time along 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 those.
Cut the sides of bread roughly.
Cooking
- Step 1
Heat up a frying pan and add 1 tablespoon oil to it. When the oil heats up add cumin seeds, when cumin seeds start popping add ginger and garlic. Saute for 1 minute.
- Step 2
Add all the dry spices, saute for a little bit more. Add mashed potatoes. Mix everything and cook for 3-4 minutes. Add cilantro at last min and take whole the mixture out on a plate and let it cool down.
- Step 3
Take 1 bread slice and dip in the water roughly not completely. Take a wet bread as flat on your palm and gently press so that extra water squeezed out.
- Step 4
Put the 2 teaspoons mixture (which you prepared in step 2) in the center of the wet bread slice and cover from all the sides and make an egg shape, wet bread should be all around.
- Step 5
Repeat step 4 and make all the rolls and let these dry out for at least 20-30 minutes.
- Step 6
Deep fry all the rolls in medium heat until golden brown and the outer layer are crispy.
Serving
Serve hot bread rolls with green and sweet tangy chutneys. Everyone will enjoy this spicy snack.
