- STEP 1)Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds. STEP 2). Add the potatoes and all the spices (chili powder, mango powder, salt, cilantro) and stir-fry for a minute. Turn off the heat. STEP 3) Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside. STEP 4). Trim the edges of the bread slices and cut them into two pieces. Set aside. STEP 5) Roll 1½ tablespoons of the mixture at a time into an oval shape. Make twelve rolls. (The size of the potato rolls will depend on the size of the bread.) STEP 6)Fill a small bowl with water to wet the bread.Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess
Bread with potato filling makes a mouthwatering snack. This is a perfect snack with afternoon tea or served as an appetizer. Bread Potato Rolls are crunchy outside, spicy and soft inside. Easy to prepare.
BREAD POTATO ROLLS
#myrecipe
By Manpreet Kaur
May, 21st
571
Servings
3 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- 4 bread slices (bread should be firm)
- 2 medium potatoes, boiled, peeled, and mashed
- ¼ cup green peas, boiled
- 1 teaspoon oil
- ¼ teaspoon cumin seeds (jeera)
- ½ teaspoon salt
- 1/8 teaspoon red chili powder
- ½ teaspoon mango powder (amchoor)
- 1 tablespoon cilantro (hara dhania), finely chopp
- • 1 green chili (hari mirch), minced (adjust to ta
- 1 teaspoon ginger, finely chopped
- Oil for frying
Instructions
Notes/Tips
Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney.
