Stuffed Bread Rolls
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Serving Size: 6-8 pieces
6-8 pieces of Brown or white bread
2 medium Boiled and peeled potato
1 small onion chopped
1 cup Boiled Green Peas
1/2 teaspoon Red chili powder
3/4 teaspoon Jeera (Cumin seeds) Roasted and crushed
1 tablespoon Chopped cilantro leaves
Salt to taste
1 tablespoon Oil to cook the stuffing
2-3 tablespoon Oil to cook bread rolls
MAKING POTATO PEA FILLING
1. Assemble all the ingredients. Boil, peel and mash potatoes.
2. Heat oil in a kadhai, add chopped onions and saute until translucent. Add boiled peas ansd saute for 1-2 minutes.
3. Mix in all the spices one by one. Add boiled potatoes and chopped coriander leaves.
4. Mix till well blended.
5. Allow it to cool down completely.
01. Let’s begin with stuffing. You can use white or brown bread.
02. Take water in a bowl. Partially dip bread in water. Main idea is to make bread flexible enough to roll.
03. Remove and squeeze hard to drain all the excess water. Bread should not feels sticky in between your hands, if it does press more to drain all the water.
04. Place the cooled down potato mixture in the center.
05. Begin by rolling in the edges.
06. Pinch both the edges together.
07. Bring in the other two edges.
08. Start rolling it in between your palms.
09. Keep rolling till it forms a cylindrical shape.
10. And is sealed from all the sides.
11. Bread rolls are ready. You can either fry them in hot hot oil or pan toast them.
TOASTING BREAD ROLLS
1. Heat oil in a kadhai/pan and start adding bread rolls to the hot pan.
2. Cook on medium flame and keep applying oil as and when needed.
3. Cook until evenly brown from all the sides, turning occasionally.
4. Or you can even cook them in an OTG oven @ 350 degree F until crispy and evenly brown.
5. Remove and serve hot with hot sauce or green chutney of your choice.
6. If you choose to fry the bread rolls, then fry them in hot oil until golden brown. Remove and drain them on a paper towel and serve hot.
Keep in mind while preparing bread rolls, squeeze all the water out of the bread. Main idea is to make the bread flexible enough to roll. Even after squeezing if the bread still feels sticky in between your hands, squeeze again and apply some oil on your palms and try to shape it. These bread rolls are best enjoyed with green chutney or tomato ketchup.