Bread Rolls

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 40 minutes

配料

2 Boiled Russet Potatoes (medium size)

½ cup Chopped Onions

½ Jalapeno (chopped)

3 tbsp Amul Butter (any butter or oil for making it dairy-free)

¾ tsp Salt

¾ tsp Red Chili Powder

½ tsp Dhana Jiru

½ tsp Garam Masala

½ tsp Aamchur Powder (dry mango powder)

1½ tsp Chaat Masala

1½ tbsp Lemon Juice

1 cup Boiled Peas

¼ cup Chopped Cilantro

½ cup Amul Cheese (or white cheddar cheese)

12 slice Bread (wheat or white, stale bread preferred)

步骤

Make the filling

Heat up butter/oil in a flat wide pan.

Saute chopped onions and jalapeños on high heat for couple of minutes so onions are still crunchy. Turn the heat off.

Add mashed boiled potatoes and all the spices. Mix well.

Add boiled peas, chopped cilantro and shredded amul cheese (skip cheese if making it vegan).

Mix everything well. Keep it aside to let it cool down completely.

Prepare Bread Rolls

Cut the sides of off 12-15 bread slices.

Wet one slice at a time just enough to make it moist. Do not soak it in the water completely, it will get very mushy and hard to work with with too much water in them.

Gently press the slice to get rid of access water.

Make an oval shaped potato filing and place it in the middle of the moist slice.

Cover the filling completely with the bread and seal the edges by pressing/pinching bread lightly so that the potato filling is completely inside the bread.

Make rest of the bread rolls by repeating the same process.

Let all bread rolls sit uncovered for 20-30 minutes to evaporate some moisture.

Cook The Bread Rolls

Spread generous amount of melted amul butter or oil on each bread roll.

Air fry them on 375°F for 15-20 minutes or until they are all crispy and golden brown.

If you prefer baking, bake them on 400°F for 15-20 minutes or until they are all crispy and golden brown. Turn them upside down and turn the whole tray in the middle so that all the sides get evenly brown!

If you prefer shallow pan frying, heat some oil in the pan and cook each side on medium heat until they are all crispy and golden brown, turning the rolls few times to cook all sides.

If you prefer deep frying, deep dry them until they are crispy and golden brown. Do not deep fry them on too low or too high heat, or it will open up and crumble. Deep frying is the authentic way of making these!

Serve them hot with spicy green chutney, sweet chutney and masala chai!