Bread rolls are round balls made with wet bread slices filled with boiled potato, makes a mouthwatering snack. This goes perfect with tea or served as an appetizer. Bread Potato Rolls are crunchy outside, spicy and soft inside.Served with chutneys or tomato ketchup.
Makes 8 Bread Rolls.
Ingredients:
8 white bread slices, (bread should be fresh)
4-5 medium size potatoes boiled peeled and mashed
1 teaspoon cumin seeds (jeera)
1 teaspoon salt
1 teaspoon red chili powder
1 tablespoon Cilantro (hara dhania), finely chopped
3-4 green chili (hari mirch) minced; adjust to taste
Oil to fry
Method
Peel boiled potatoes and add all the dry masala and fresh green chillis and fine chopped coriander. Mash all together and Set aside.
Fill a small bowl with water to wet the bread. Dip a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread moist.
Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an round shape. Repeat to make all the rolls.
Before frying, let them sit for about five minutes. (This will evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).
Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney.
Makes 8 Bread Rolls.
Ingredients:
8 white bread slices, (bread should be fresh)
1 teaspoon cumin seeds (jeera)
1 teaspoon salt
1 teaspoon red chili powder
1 tablespoon Cilantro (hara dhania), finely chopped
3-4 green chili (hari mirch) minced; adjust to taste
Oil to fry
Method
Peel boiled potatoes and add all the dry masala and fresh green chillis and fine chopped coriander. Mash all together and Set aside.
Fill a small bowl with water to wet the bread. Dip a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread moist.
Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an round shape. Repeat to make all the rolls.
Before frying, let them sit for about five minutes. (This will evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).
Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney.
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