Ingredients (For 3-4 people)
- Potato : 3 medium size
- Onion : 1 medium size
- Green chilly : 1 medium size
- Bread slices : 9
- Coriander leaves for garnishing
- Asafoetida (hing) : A pinch
- Cumin seed (jeera) : 1/2 tea spoon
- Salt : 1 1/2 tea spoon or as per taste
- Coriander powder : 1 tea spoon
- Red chilly powder : 1/4 tea spoon or as per taste
- Garam masala : 1/2 tea spoon or as per taste
- Oil for frying
Method:
For preparing Bread roll stuffing:
- Boil potatoes in a pressure cooker / microwave and keep them aside.
- Once cooled, peel the covering off and mash them.
- Chop green chilly, coriander leaves and onion.
- Spread 1 table spoon oil in a fry pan and heat it on medium flame for 30 sec.
- Add hing and cumin seeds to it and heat it for 3 sec.
- Add coriander powder to them and cook for 3 sec.
- Add chopped onion and mix them well.
- Cook the mixture for 2 minute on medium flame.
- Add mashed potatoes and chopped green chilly to them.
- Add salt, garam masala and red chilly powder and mix them well. Cook them for 1 minute on medium flame.
- Add coriander leaves to enhance the taste of the stuffing.
For preparing bread roll:
- Dip the bread slices in water for 2 secs.
- Take the bread slices out of water and squeeze out the water completely from them.
- Place the stuffing in it and make them into bread rolls so that the stuffing should not come out.
- Put oil in a kadai and heat it well.
- Once the oil is hot, fry the stuffed bread rolls in it till they get golden brown on both sides.
- Take out the bread rolls from the oil and put them on a tissue paper to drain the excess oil out.
- Serve hot bread rolls with green coriander (dhaniya) chutney and tomato ketchup.
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