Bread Roll
Ingredients
Following are the basic ingredients which should be easily available inside your kitchen
- 4-5 Medium potatoes
- 1 Cup: Oil
- 1 Green Chilli : Finely chopped
- Fresh Coriander leaves(optional)
- 8 Slice: Fresh Bread
- ½ Tablespoon: Red chilli powder
- ½ Tablespoon : Cumin powder
- ½ Tablespoon: Mango powder
- ½ Tablespoon: Black pepper powder
- Salt: As per taste
Step 1: Rinse 4-5 medium potatoes very well in water. Then place them into a pressure cooker. Add water just covering the potatoes.
Step 2: Cook potatoes till 4-5 whistles on medium and high flame. When pressure settles down on its own, then open the lid.
Step 3: When potatoes are warm then peel off potatoes and mashed them with potato masher or through a fork.
Step 4: Add one finely chopped green chilli and coriander(optional) mixed well.
Step 5: Then add all the masalas which are mentioned above ingredients like red chilli powder, cumin powder, dry mango powder, chat masala, salt, etc.
Step 6: Stir and mix it very well. And put aside until the paste gets cool.
Step 7: Take 1 cup of water in a bowl. Dip one slice of bread inside water completely.
Step 8: Just dip bread for 1 to 2 seconds(basically the idea is to make bread flexible and absorb less oil while frying).
Step 9: Press bread slice with your palm and drain out excess water(press gently so that bread doesn't break, stay intact).
Step 10: Place potatoes stuffing inside moist bread. Gently roll the bread and join the edges.
Step 11: Join the edges in such a manner that potato filling will be covered with moist bread(so that while frying potatoes doesn’t link inside oil).
Step12: Take a pan or kadai and add oil up to 1 cup and heat it at high flame. And then slow down the flame and then add 3 to 4 rolls (depending on the size of pan).
Step 13: Keep turn rolls to evenly cook. Fry the roll till they become crisp and golden in colour. Take off into a tissue paper so that excess oil will be absorbed.
Step 14: Serve warm bread roll with tomato catchup or green chutney.