Bread Rolls Recipe


    4 medium potatoes
    2 tbsp fresh or frozen green peas (boiled)
    8 bread slices (white or brown)
    1/2 inch ginger, finely chopped
    2 green chillies, finely chopped
    1/2 tsp mustard seeds
    Few curry leaves
    1/4 tsp turmeric powder
    1/4 tsp chaat masala powder
    Fresh coriander leaves, finely chopped
    Cooking oil for deep frying
    Salt to taste


    Boil the potatoes, peel and place in a big bowl. Mash the boiled potatoes and keep aside.
    Heat 1 tsp oil in a pan, add mustard seeds and curry leaves.

 Mix ginger along with green chillies and saute continue on low flame. Add mashed potatoes, green peas, salt, turmeric and chaat masala powder. Mix well and leave for 2 minutes, until spices are well blended with potatoes. Garnish with good amount of chopped coriander leaves and keep the mixture aside.

    Take 8 bread slices, and trim them from the edges. Soak in water just for a few seconds, press firmly and squeeze out the water. (Tip: Be very carefully while soaking the bread slices in water and do not dip them fully else they will break and it will be difficult to fill the stuffing inside it).

    Now Put 1-2 tsp of prepared mixture in each bread slice and carefully fold it. You may seal the edges either with water or with flour. Heat good amount of oil in a frying pan and deep fry bread rolls, till turn crispy and light browned.

    Drain on oil absorbent paper napkins to remove the excess oil from it and serve with Chutney and Tomato Ketchup.

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