Bread Rolls- II (Stuffed Potato Bread Rolls)

Ever since I made Cheesy Bread Rolls for my son’s birthday S , like a kid has been after me that I did not made his kind of bread rolls and when was I going to make them? S can really be a child when he wants to eat something desperately. But I love to pamper my ‘Sweet Old Child’. I promised him for the weekend, but we got stuck finishing a lot of pending chores and I was unable to make them. I promised him again that I will make them sometime in the week, but my Sweet Old Child wanted me to make a lot of them for the dinner.

So I made the bread rolls for the dinner along with mixed veg soup to make a wholesome meal. I kept the rolls ready in the afternoon and kept in the fridge and fried them just before serving dinner. I was glad he liked them and the best part about the rolls was they did not absorb the oil. S kept asking me what have you done to the bread rolls that they have not absorbed the oil? My only answer to him was just made them with lot of love.The real answer probably was I did not soak the bread in water directly, instead I just patted enough water on it to make it soft enough to fold.

Ingredients

16 fresh bread slices

5-6 medium potatoes

1 medium onion chopped

3-4 green chilies

an inch of ginger

4-5 garlic pods

3 tbsp chopped cilantro

1 tsp cumin pwd

2-3 tsp coriander pwd

salt to taste

2 tbsp chaat masala

1 tsp white pepper pwd

Method

• Boil the potatoes, peel off the skin and grate it.
• Crush together garlic, ginger and chilies.
• In the grated potato add the crushed paste of ginger-garlic . Add chopped cilantro & onion, salt, chaat masala, cumin , coriander & white pepper pwd.
• Mix all so that the spices blend in the potato.
• Divide potato mix into 16 equal portions.
• Trim the edges of the bread and roll it flat with a rolling pin.
• Take the bread on the palm and spread water on the edges and the entire bread, just enough to make it soft.
• Keep the potato mix in the centre and fold the bread over it from all the sides.
• Press and give it a proper oval shape and deep fry in hot oil till nicely golden brown and crisp. Do not fry on low flame as the bread tends to absorb more oil.
• Serve hot with Tomato sauce or green chutney.
• Makes 16. I had saved a few for the lunch boxes as the rolls are very filling and kids eat them with 'no fuss'.

Sending this post as my entry to CFK- Healthy Lunch Boxes a monthly event started by Sharmi @ Neivedyam. This month it is hosted by Neha of easyntastyrecipes and to WYF: Fried Snack hosted by SimpleIndianfood.

Note- Be careful while adding salt as the chaat masala also contains salt.

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