Bread rolls was my favorite snack, growing up. Every Sunday, mum would ask what we want for breakfast and the answer would always be the same- hot, crunchy bread-rolls with tomato ketchup and tea..mmmm!!
It’s a dish that is mouth-wateringly delicious and can be made in jiffy. These rolls basically consists of spicy potato filling inside the covering of a bread that is deep-fried and served hot with a dip of one’s choice.
When we were children, we only used to get white bread in the markets. To make bread-rolls, mum would dip the bread slices in water, squeeze them and then mold it around the filling. I don’t use white bread. We only eat wholemeal or wholegrain bread and they make for the most amazing bread-roll covering! However, the first time I tried making them, I found that dipping the bread in water instantly disintegrates them. Two wasted slices later, I found that sprinkling them with water is good enough to mold them into the rolls. Therefore, take your call on this step. Try sprinkling the water on the first bread slice, till it is evenly damp. If you feel that is not good enough to mold the bread, then you may dip the slice in water for a second, squeeze it with extra water and proceed with making these rolls.
So, give this recipe a go and enjoy!
6-7 bread slices
3-4 boiled potatoes
1 small onion, finely chopped (optional)
1 tsp red chilly powder
1 tsp mango powder (amchoor)
Fresh coriander leaves, finely chopped
1 green chilly, chopped
Salt to taste
Half bowl of water
Oil to fry
-Mash the boiled potatoes and make a mixture with salt, red chilly powder, mango powder, onions, green chilly and coriander leaves. Do not over-mix or over-knead. Mixture should be dry and crumbly but at the same time, it should not have any big pieces of potatoes left in it.
-Cut the sides of the bread.
-Fill a bowl with some water.
-Take a bread slice in your left hand and dipping your right hand in the water, take some water and sprinkle all over the bread slice. Repeat if necessary. We want a damp bread, not a wet one.
-Now, take some potato mixture in your hand, roll it in an oval shape and place in the middle of the moist bread.
-Mold the bread carefully with your hands, to cover the filling from all the sides. It is very easy to do so. Bread will take the shape you want, instantly. You should get a nice, oval roll at the end of it. Repeat with all the bread slices.
-Fry the rolls in oil, over medium heat (turning occasionally) till golden brown and crisp.
-Serve hot with tomato ketchup, mint-coriander chutney and tea. Enjoy!
-Please refer to the teaser video on my facebook page to get an idea of making the rolls.
-You can also add steamed peas in the potato filling.
-Use freshly boiled potatoes to make the filling as well as fresh slices of bread. Old bread or potatoes affect the taste and texture of the bread-rolls.
-While making the deep-fried dishes, make sure to always keep the amount of salt and spices in the filling a bit higher than what you prefer. It tastes milder inside the fried cover or coating, in this case- the bread.