Bread stuffed Rolls/ bread rolls

Ingredients

For Cooking Potatoes

300 gm potatoes

½ teaspoon salt

water as required

For Stuffing

2 tablespoons chopped coriander leaves (cilantro)

1 green chilli – finely chopped

¼ teaspoon red chilli powder

¼ teaspoon crushed black pepper or ¼ teaspoon black pepper powder

¼ teaspoon Garam Masala Powder or add as required

½ teaspoon cumin powder

½ to 1 teaspoon dry mango powder or add as per taste – dry pomegranate seeds powder can used instead

salt as required

Other Ingredients

9 to 10 bread slices – brown, multi grain or white bread

oil for deep frying, as required

Instructions

Pressure Cooking Potatoes

• Pressure cook the potatoes for 5 to 6 whistles on medium to medium-high heat.

Making Potato Stuffing

• Mash the potatoes with a potato masher or fork.
• Add chopped coriander leaves and finely chopped green chilies.
• Add all the spice powders – red chilli powder, black pepper powder, garam masala powder, cumin powder and dry mango powder.
• Also add salt as per taste.
• Mix very well. Check the taste and add more spice powders, salt and dry mango powder if required.
• Take a portion of the mixture and make small to medium rolls of potato filling. The size of the rolls will depend on the size of the bread.
• Take the bread slices and slice off the side crusts.

Preparing Bread Slices

• Take ⅓ cup water in a plate or a bowl. Dip one bread slice in the water completely.
• Press the bread between your palms so that the excess water is drained.
• Make sure the bread stays intact and does not break. So press gently.
• Now place the bread on a tray or board or plate.

Making Bread Roll

• Place the prepared potato stuffing roll on one side of the moist bread slice.
• Gently roll the bread and join the edges.
• Press the edges and seal them.
• Shape and make bread rolls this way with the remaining bread slices.

Frying Bread Roll

• Heat the oil for deep frying the bread rolls in a kadai
• Fry them till they become crisp and light golden in color.
• Then turn over each bread roll with a slotted spoon.
• Continue to fry and turn over as required for uniform frying. Fry till they look crisp and golden.
• Serve bread roll hot or warm with your favorite accompaniment like tomato sauce or coriander chutney or mint chutney.