Bread Roll

INGREDIENTS:

Potatoes 4 medium
Bread slices 4-6
Onion 1 large finely chopped
Coriander Leaves 2 tbsp chopped
Red Chili Powder 1 tsp
Green Chili 1-2 chopped
Water 2 cups
Vegetable Oil for deep frying
Salt as per taste

METHOD:

Serving Size: 2-3

Boil the potatoes until they become soft. Once boiled remove the skin and mash them with a potato masher. You can also grate them using a grater.

Add onion, green chilis, coriander leaves, red chili powder and salt to the mashed potatoes.

Take a slice of bread. Dip it in water 1-2 seconds and then gently squeeze out the excess water.

Place a small amount of the prepared filling in the center of the bread slice. Carefully roll the bread around the filling, ensuring it is tightly sealed. Make oval or round shape. Repeat the process with the rest of the bread slices.

Heat oil in a deep wok. Gently place the rolls into the oil. Fry them until they turn golden brown and crispy on all sides.

Remove the rolls and drain them on paper towels.

Serve hot and crispy bread rolls with your favorite chutney or tomato ketchup.

NOTE:

To make cheese bread rolls fill cheese in-between the potato mixture and then roll the bread around the filling.

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