Wednesday, September 29, 2010

Bread Rolls

These rolls are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side.


  • 8 slices of white bread (fresh)
  • Oil for frying

For Stuffing:


  • Prepare potato stuffing: Heat 2 tbsp of oil in a pan. Add chopped onions and chopped green chili. Fry over medium heat, until light brown. Add mashed potato, green peas, grated ginger, red chili powder, garam masala powder, amchur and salt. Fry for 2-3 minutes. Add chopped green coriander leaves and remove from heat. Stuffing is ready.
  • Cleanly cut hard edges of the bread slices with the help of a sharp knife.
  • Take some water in a bowl and dip a bread slice for few seconds. Squeeze out the water by pressing the bread slice (flat) between palms gently.
  • Take one scoop of the potato mixture and put it in the centre of the bread slice and seal all its edges. Gently roll it between your palms to give it an elongated shape. Ensure that the potato mixture is completely covered with the bread slice.
  • Repeat the same process for making more rolls.
  • Heat oil in a kadhai or wok and deep fry on medium flame till golden brown.
  • Serve bread rolls hot with green chutney and/or tomato chutney.

Do you know?

A ‘sop’ is a piece of bread or toast that is soaked in liquid food and then eaten. In medieval cuisine, ‘sops’ were very common. ‘Sops’ were served with wine, soup or broth, which were then picked apart into smaller pieces to soak in the liquid. The word ‘soup’ is a cognate of ‘sop’, both stemming ultimately from the same Germanic source.

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