Crispy fried exterior and warm soft inside — just the thought of bread rolls takes my taste buds on a memory lane. They used to be Sunday treats if we had behaved well the whole week. I haven’t had them in ages and last weekend, out of nowhere, came back the memories of Sunday morning breakfasts in my mother’s kitchen and I just had to make us some of these delectable treats.
Preparation Time: 10 mins | Cooking time: 20 mins| Serves 2
6 bread slices
½ kg potatoes
2 green chillies, finely chopped
2 tsp coriander powder
1 tsp cumin powder
Salt to taste
¼ tsp red chilli powder
¼ tsp turmeric powder
1 tsp chaat masala
A pinch of asafoetida
Oil for frying
* Boil, peel and mash (in the same order) potatoes. Keep aside
* Heat 1 tbsp oil in a kadhai.
* When the oil is hot; add asafoetida followed by green chillies and all the spices. Stir well for about 30 seconds.
* Add the mashed potatoes and mix well.
* Cook for 2 minutes. Remove from heat and keep aside.
* Heat oil for frying in a deep kadhai.
* Fill a flat bowl with water.
* Taking one bread slice at a time; soak the bread slice in water; carefully press it between your palms to squeeze out all water. This can be tricky, be careful not to squeeze very hard, else the slice will break, but squeeze enough to remove all water.
* Keeping the bread in one palm, put some of the potato mixture in the centre of the bread and fold it to form an oval ball.
* Repeat for all slices.
* Deep fry on medium heat, till the rolls are golden brown in colour.
* Serve with green coriander-mint chutney and ketchup.
Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.in/