Bread Rolls/ Stuffed Bread Rolls
Evening time!!! When nature retires from it’s hustle bustle and the calmness takes over. Birds fly back to their nests. You return back to your pad all tired and weary after the days hectic work. What do you look forward to rejuvenate yourself during evenings? Maybe some tea with hot snacks!!! Full family sitting together over that cup of tea and sharing their day’s activities!!!
At this time all you need is something to munch on, to satisfy not only your hunger pangs but to keep you satiated till the dinner time. And something which keeps the conversation going with the cups of tea.
For times like this if you have a handy snack, which can be prepared in minutes, it will be like sone pe suhaga (icing on the cake).
These bread rolls are perfectly suitable for that.
-Easy and quick to make
-Ingredients are commonly available in our kitchen
-Just a little tweak here and there is required get a new twist every time to this recipe.
-Equally good as an evening snack, lazy weekend breakfasts, party appetizer or for your kids tiffin too.
The best part is if you have fussy kids at your place who are reluctant to eat veggies, you can hide the veggies in these rolls and you are guaranteed to see empty tiffin boxes.
To make stuffed bread rolls, vegetables mixed with some basic spices which are easily available in your kitchen are stuffed inside the bread, rolled and shallow fried. You can even bake them if you are not a big fan of fried food, and keep your preparations towards the healthier side.
The preparation of stuffing is just very simple. Today I have made them only with boiled potatoes and mixed some spices. Sometimes I make them with mix veggies or cottage cheese too.
You can use either brown or white bread for the outer covering. I have made them with white bread.
Let’s see how to make this simple and ever scrumptious recipe. INGREDIENTS:
Bread slices- 10 pieces
Potatoes- 4, medium (boiled and mashed)
Oil- 1 tablespoon
Cumin seeds- 1 teaspoon
Ginger powder- 1/2 teaspoon
Asafoetida/ Hing- A pinch
Red chili powder- 1 teaspoon
Garam Masala powder- 1 teaspoon
Coriander powder- 1 teaspoon
Chaat Masala Powder- 1 teaspoon
Turmeric powder- 1 teaspoon
Dry Mango Powder/ Amchoor powder- 3/4th teaspoon
Salt to taste
Coriander leaves(chopped)- 2 tablespoon
Water as needed
Oil for frying DIRECTIONS:
Mash the boiled potatoes or crumble them.
In a wok put a tablespoon of oil. Let it heat up.
Add in cumin seeds and let them splutter. Add in ginger powder and hing too.
Add the mashed potatoes along with all the masala powders.
Cook for 2-3 minutes.
Switch off the heat.
Add in chopped coriander.
Let the potato mixture come at room temperature.
When the mixture comes to room temperature divide it into 10 equal balls and make an oblong or oval shaped balls.
Set these aside.
Trim the edges of the bread.
Take 1/4th cup of water in a wide plate or bowl.
Dip one bread slice in the water. Keep in water just for 2-3 seconds. The slice should be damn and not mushy. This will make the bread slice moist enough to make the rolling and shaping easier.
Press the moist slice between your palms to squeeze out the excess water.
Be careful not to break the slice.
Place one portion of prepared potato filling on the bread slice.
Bring the slice together and bind the edges.
Seal all the edges. The moistness of the bread will help in doing it.
The roll should be neat one. There should not be any unsealed part otherwise the filling will ooze out while frying.
In the same way prepare all the bread rolls with the remaining bread slices.
Heat sufficient oil in a kadai or wok.
When the oil becomes medium hot, add the prepared bread rolls.
Do not over crowd the kadai. Add 3-4 bread rolls at one time depending on the size of the kadai.
Fry the rolls till they become golden brown in color. Turn them over and cook from the other side too. When they are evenly fried and look crispy and golden brown take them out of the wok using a slotted spoon.
Place them on absorbent paper to drain the excess oil.
Fry all the bread rolls in similar way.
Serve them hot with Tomato Ketchup or Green Chutney.
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