Ingredients:
Bread slices (1 slice for each roll), boiled and mashed potatoes, finely chopped garlic...
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Ingredients:
Bread slices (1 slice for each roll), boiled and mashed potatoes, finely chopped garlic and green chillies, finely chopped onions, salt and lemon juice to taste, 1 tsp each of garam masala, turmeric powder, oil for frying
Method:
Mash the boiled potatoes and add all the above ingredients and mix well. Now take a slice of bread (do not remove sides) and dip in a bowl of water. remove immediately and press between palms of your hand gently to remove the water. This makes the bread soft enough to fold and shape it. Now place a huge heap of the potato mixture in the centre of the bread and roll over the sides to cover the mixture, forming oblong rolls. Make as many rollsa s you like and keep the plate full of rolls in the referigerator for 5 mins so that excess moisture evaporates. Meanwhile, heat some oil in the frying pan on high heat. Then lower the heat and add a small piece of bread in it to bring down the oil temperature. Remove the rolls from the fridge and fry them 2 pieces at a time till golden brown. Do not turn them over immediately as they can break. Fry over medium heat so its cokked through and through, and serve hot with ketchup!!
You can also referigerate the rolls and preserve them for 2-3 days. Just microwave them and they are ready to eat!! Who says great tasting food needs a lot of time to prepare???
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I tried a second batch. - just a few. I did not have that much of a disintegrtion problem but ther was still a lot of oil guzzling - perhaps not as much as yesterday. i wonder whether thickness of bread has any say in the matter. Will it be better with homemade bread where can slice the bread a little thick.
Anyway I love the filling and am planning to try some masala buns with it. Tanks for the prompt response.
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hi shobana,
first thing you'd have to make sure is that the breads , when you soak them in water and flatten them out, they should have no water else they'll break. second, do not overstuff and seal the edges tightly.
The potato stuffing also should not have any water content; actually, make the stuffing and store it in fridge for an hour before making the rolls.
actually, refrigerating the rolls is a good idea, because they become harder and firmer, and hence will be easy to fry. Also, you should fry these at low to medium flame and not turn them around a lot else they'll disintegrate. remove and let excess oil drop off on paper towels.
Hope the second batch comes out nice, and these tips help!
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Hi I tried this out today and ran into two problems. The first was that the roll started disintegrating in the oil. I managed to partially solve this by pressing and compressing the roll tightly though I still had the occasional problem. But the rolls drank up oil and after trying it out I feel quite qeasy. The taste of the stuffing was great. How do I solve this oil guzzling problem. I have kept a few in the fridge without frying hoping for a tip from you.
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