So let me share a little background about bread rolls. If you have been reading my other blog posts, you would know by now that I am an Indian who recently got married and living in the USA away from my family and away from Indian-mom-cooked food! Since childhood, food has been an important part of my life, of my growing up years. Invariably, most of my childhood memories revolve around food, school and college canteens, family dinners and eating out. I am sure many of you can easily relate to this, whichever part of the world you may be from! Food makes an important part of our lives and an important part of our memories.
So bread rolls are a common snack which you can easily find in Indian restaurants, small food stalls and canteens in schools and colleges. These are so simple and easy to make that this will quickly become a regular in your kitchen if it already isn’t one! Simple ingredients and simple technique. You can enjoy these little balls of deliciousness as breakfast or a snack. These can be served with tomato ketchup or coriander or mint chutney. This combination makes for a wonderful and satiating snack especially on rainy, gloomy days!
Here’s the recipe,
7-8 bread slices (white bread or brown bread)
4 medium sized potatoes (boiled and peeled)
¼ cup green peas boiled
1 large onion chopped finely
1 tsp cumin seeds
2 green chillies, chopped
¼ tsp red chilli powder
½ tsp coriander powder
¼ tsp cumin powder
½ cup chopped coriander
4-5 tsp oil
Salt to taste
Oil for frying
A little bit water in a shallow bowl to help shape the bread into balls
- In a pan, heat the oil. Add the cumin seeds and wait for them to splutter. Once they do, add the chopped onions and the green chillies and sauté them for some time (till the onions turn a little pink and become soft).
- Add the red chilli powder and the coriander powder and sauté for about a minute.
- Add the boiled and chopped potatoes and peas and mix well until all the ingredients are well coated and mixed. Sauté on medium flame for about 4-5 minutes. Add chopped coriander and mix well. The mixture is ready. Keep it aside and let it cool down.
- In another pan or wok, heat the oil for deep frying.
- Take the bread slices and chop off all the edges (This makes it easier to roll them in the shape of a ball. If you don’t chop them off, you can still roll them into balls but with a little maneuvering!)
- Now dip one slice of bread into the bowl with some water for about 3 seconds until the bread is completely wet but still holding its shape. Squeeze out the water by holding the bread between the heels of your hands.
- Now place the bread on your palm and place 1-2 tsp of the potato stuffing in the middle of the bread slice.
- Now carefully wrap the bread slice around the stuffing with a very gentle hand. It’s not very difficult. Just be slow and careful the first time. You don’t want any holes in the wrapped bread!
- Once the edges are all sealed, pop them into the oil for frying. Please make sure that the oil is not too hot. Keep the heat to medium. You want the outer to be golden brown. This should take about 5-7 minutes.
- Take the balls out on a kitchen towel to soak any excess oil.
- The bread rolls are ready to be savored! Serve them with tomato ketchup or coriander-mint chutney!
These rolls are so versatile and can be made with any kind of stuffing you want. You can stuff paneer, tofu, chicken mince or anything your heart desires! Go experiment! It’s my favorite thing to do too!
I hope you try this recipe. Let me know how it turned out.
Suggestions are also welcome!