Bread Rolls
bread rolls are a delightful and popular snack, perfect for tea-time or as an appetizer. They are crispy on the outside and stuffed with a flavorful potato filling on the inside.
Ingredients
For the Filling:
- 3 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala
- 1 tablespoon fresh coriander leaves, finely chopped
- Salt to taste
- 1 tablespoon oil
For the Rolls:
- 8-10 slices of white bread
- Water for soaking the bread slices
- Oil for deep frying
Instructions
Preparing the Filling:
- Heat Oil: In a pan, heat 1 tablespoon of oil over medium heat.
- Add Spices: Add cumin seeds and mustard seeds. Let them splutter.
- Sauté Aromatics: Add chopped onions and green chilies. Sauté until the onions turn golden brown.
- Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another minute until the raw smell goes away.
- Spices: Add turmeric powder, red chili powder, garam masala, and chaat masala. Mix well.
- Potatoes: Add the mashed potatoes and salt. Mix everything thoroughly.
- Coriander Leaves: Add chopped coriander leaves and mix again.
- Cook: Cook for 2-3 minutes until everything is well combined. Turn off the heat and let the mixture cool.
Preparing the Rolls:
- Trim Bread: Trim the edges of the bread slices.
- Soak and Squeeze: Take a bowl of water. Dip each bread slice in water for a second and then gently squeeze out the excess water by pressing the bread between your palms.
- Stuff and Shape: Place a spoonful of the potato filling in the center of the wet bread slice. Carefully fold the edges and roll it into an oval shape, ensuring the filling is completely enclosed.
- Repeat: Repeat this process for all the bread slices.
Frying the Rolls:
- Heat Oil: Heat oil in a deep frying pan over medium heat.
- Fry: Once the oil is hot, gently slide in the prepared rolls. Fry them in batches until they are golden brown and crispy on all sides.
- Drain: Remove the fried rolls and place them on a paper towel to drain any excess oil.
Serving
Serve the hot and crispy rolls with ketchup, mint chutney, or tamarind chutney. They pair perfectly with a cup of hot tea or coffee.
Tips
- Consistency of Filling: Ensure the potato filling is not too moist, as it can make the bread soggy.
- Sealing the Rolls: Make sure to seal the bread rolls properly to prevent the filling from spilling out during frying.
- Temperature of Oil: Maintain a medium temperature for frying. Too hot oil will burn the rolls from the outside while leaving the inside undercooked.
Serving Suggestions
Accompaniments:
- Chutneys and Dips:
- Mint Chutney: A refreshing dip made with mint leaves, coriander, green chilies, and lemon juice.
- Tamarind Chutney: A sweet and tangy dip made from tamarind, jaggery, and spices.
- Ketchup: A classic accompaniment that adds a touch of sweetness.
- Yogurt Dip: A cooling dip made from yogurt, cumin powder, and a pinch of salt.
- Beverages:
- Masala Chai: The spiced tea complements the flavors of the bread rolls beautifully.
- Coffee: A hot cup of coffee, especially South Indian filter coffee, pairs well with the savory rolls.
- Lassi: A chilled yogurt-based drink can be a refreshing contrast to the hot rolls.
- Salad:
- Kachumber Salad: A simple salad made from diced cucumbers, tomatoes, onions, and a dash of lemon juice.
- Pickled Onions: Thinly sliced onions soaked in vinegar with a pinch of salt and sugar.
Plating:
- Presentation: Arrange the bread rolls on a platter lined with lettuce leaves. This not only adds a splash of color but also keeps the rolls from getting soggy.
- Garnish: Garnish the platter with fresh coriander leaves and a sprinkle of chaat masala for an extra burst of flavor.
- Dipping Bowls: Serve the chutneys and dips in small, individual bowls to make it easy for guests to enjoy.
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