Bread Potato Rolls are crunchy outside, spicy and soft inside, they are e aasy to prepare. Bread with potato filling makes a mouthwatering snack you can serve this is as a snack during the day or serve as an appetizer.
Makes 8 Bread Rolls
4 bread slices, (bread should be firm)
2 medium size potatoes boiled peeled and mashed (this will make about 1-1/4 cup mashed potatoes)
1/4 cup green peas, boiled
1 teaspoon oil
1/4 teaspoon cumin seeds (jeera)
1/2 teaspoon salt
1/8 teaspoon red chili powder
1/2 teaspoon mango powder (amchoor)
1 tablespoon Cilantro (hara dhania), finely chopped
1 green chili (hari mirch) minced; adjust to taste
1 teaspoon ginger (adrak),finely chopped
Oil to fry
A} Heat the oil in a fryingpan
B} Add the cumin seed
C} When the cumin seed starts to crack, add green peas, green chili, and ginger and stir for a few seconds
D} Add the potatoes and all the spices (chili powder, mango powder, salt, cilantro) and stir-fry for a minute. Turn off the heat.
E} Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside
F} Now trim the edges of the bread slices and cut them into two pieces. Set aside.
G} Roll 1½ tablespoons of the mixture at a time into an oval shape. Make 8 rolls. (The size of the potato rolls will depend on the size of the bread).
H} Fill a small bowl with water to wet the bread
I} Dip one side of a slice of the bread lightly in the water
J} Place the slice between your palms and press, squeezing out the excess water. This makes the bread
K} Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape
L} Repeat to make all the rolls
M} Before frying, let them sit for about five minutes. (This
Nill evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).
O} Heat the oil in a frying pan on medium high heat
P} Drop the rolls slowly into it, taking care not to overlap them.
Q} Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes.
R} Take them out over a paper towel
S} Serve them hot with serve with your favourite chutney