Bread rolls are a common and popular tea time snack in Gujarat. It brings me memories of my university days. We never liked what was usually served on the hostel menus, which was in any case, watered down dal or soggy vegetables and hard as rock rotis (not exaggerating). And so we virtually used to live off on bread rolls and spicy omelettes. Bread rolls were to us what the wada-pav was for Mumbaites or the burger and fries to North Americans! It was a regular feature in our university canteens.
Published Jul 17, 2013
- 3 to 4 Med Potatoes
- 3 Whole Green Chillies
- 1/2 Bunch Cilantro Leaves
- 1/2 tsp Chilli pd.
- 1 tsp Jeera pd.
- 1 tsp Coriander pd.
- 1/2 tsp Garam Masala
- - - Salt to Taste
- 8 Slices Bread
- - - Oil for Frying
- Boil potatoes well, remove skin and mash them.
- Finely chop green chillies and cilantro.
- Add the green chillies, cilantro, salt and all the spices into the mashed potatoes and mix well.
- Divide the potato filling into 8 portions.
- Keep oil for deep-frying to heat in a wok.
- Take some water in a bowl.
- Take out 8 bread slices and remove the crust (brown lining on edges).
- Take one bread, slightly dip it in water, and squeeze out all the water gently.
- Lay the damp bread flat on your palm and put one portion of the potato filling in the centre and seal the edges and make a roll so that the filling stays inside the bread. Keep the roll aside on a plate.
- Make all the rolls similarly.
- Deep-fry the rolls (about 2 at a time) in hot oil, on medium flame.
- Drain on kitchen towels and serve hot with mint chutney or tomato ketchup.