Bread Rolls

Ingredients

6 Bread slices (for 12 bread rolls)

Oil for frying

For filling

200 gm potatoes

100 gm shelled peas

1 tablespoon oil

1’ginger finely chopped

1 medium onion finely chopped

1 teaspoon cumin seeds

1 teaspoon garam masala

½ teaspoon red chilli powder

1 teaspoon chat masala

2 green chilies finely chopped

1 tablespoon chopped coriander leaves

Salt to taste

Method

Boil potatoes and peas separately.

Peel and mash potatoes.

Heat oil in a pan and fry chopped ginger.

Now add onions and fry them till golden.

Add cumin seeds, green chilies, mashed potatoes, peas and stir it.

Now add all the spices and coriander leaves and mix well.

Remove edges of bread slices with the help of a sharp knife.

(Don’t throw the edges. They can be used for making bread crumbs or cutlets)

Divide the bread slices into two rectangular by cutting it with a sharp knife.

Dip the rectangular piece of bread slice in water and take it out.

Press it a little so that excess water is removed.

Place a spoonful of filing in the centre of slice and cover it with sides.

It will form a cylindrical shape.

Press it a little from all sides so that all openings are sealed.

Prepare all the bread rolls like this.

Heat oil in a Kadhai/Wok.

Deep fry the bread rolls in a medium heat from all sides till golden brown.

Serve while hot with tomato ketchup or green chutney.(recipe for this can be found here : Green Chutney).

Tips -   The edges of bread can be used for making cutlets.

            Soaked with little water and mix well with leftover potato filling.

            Make small balls out of this mixture, press it little and cook over a nonstick pan/tava with                 little oil to golden brown both side.

            Serve while hot with tomato ketchup or green chutney.