Monday, 30 March 2020

Bread roll- veg


Vegetable bread rolls : Deep fried bread filled with Indian classic vegetable masala.

Bread rolls are the snack which I frequently made at home on demand of my elder daughter when she was a small kid. She was so fond of this dish as she always approaches me to make some. Years passed as her tastes also changed and became health conscious used to avoid oily stuffs. But surprisingly, last day she demanded this one. Actually, I was not sure whether this recipe turns good after such long period of interval. But it comes out good in the same old taste. So I decided to share this beautiful kid-friendly recipe for you.

The bread roll filling is actually versatile, we can make so many different versions, both sweet and savory. In Kerala, you will find beef rolls and chicken rolls in almost all bakeries.  I don't know whether they are making these days or not. Because of beef allegations, most of the people just avoiding it. But it was a wonderful dish, spicy, juicy meat filled inside with an outer bread layer. We used to buy such kind of meat rolls during our project training period. The food from the hostel was good for nothing and one roll was enough to control our hunger.

But today, I am not sharing beef recipe due to beef allegations in India. It is the vegetable bread roll which is entirely different from the above mentioned non veg rolls. These mildly spicy snacks are ideal evening snack for kids. Very easy to prepare and if you make the filling in the morning, you can serve these rolls within ten to fifteen minutes.

While making bread rolls, make sure that the filling is not loose and you can add any vegetable of your choice, cabbages, french beans, etc. But make sure that you have added enough potatoes to get the binding intact. Both sandwich and sweetbreads can be used. I love to use the sweet bread for this particular recipe, as this will provide a nice sweetness to our rolls. Do not over moist the bread slices, otherwise you won't be able to roll them. Other things we will discuss in the method section, you can also go through my video, subtitles in both English, Hindi and Malayalam are given.

-------------------------------------------------------------------------------------------------------------------------------------------------------------

How to make veg bread rolls | Vegetable bread roll recipe| Easy bread roll recipe



Deep fried snack with potato and bread
Preparation time: 30 minutes | Cooking time: 20 minutes | Total time: 50 minutes
----------------------------------------------------------------------------------------------------------------------------------------------------------

Ingredients


  • 8 slices of white bread
  • 3 small potatoes (1/4 kg)
  • 1/4 cup green peas
  • 1/4 cup carrot, peeled and finely chopped
  • 1 medium onion
  • 2 green chilies
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • A pinch of dried mango powder (amchoor)
  • 2 tbsp coriander leaves
  • Salt to taste
-----------------------------------------------------------------------------------------------------------------------------------------------------------



-------------------------------------------------------------------------------------------------------------------------------------------------------------

Direction of preparation for vegetable bread rolls


  1. The first step in bread roll preparation is cooking potatoes. Here I used three medium sized starchy potatoes. You can adopt steaming or pressure cooking to cook potatoes. Both are equally good but pressure cooking is more convenient for me. So I will follow the pressure cooking method. Transfer all the three potatoes in a pressure cooker. Pour water just enough to cook and cook on high flame for five to six whistles.
  2. Once the whistles come, switch off the flame and wait till the pressure releases. After that, open the lid and check potatoes using a knife or fork. If the knife goes smoothly in and do not break, that means the potatoes are perfectly cooked.Now transfer the potatoes in a separate bowl and keep aside till it cool. 
  3. Once the potatoes became cold, peel off the skin and mash using your hands or with a potato masher. Then keep aside.
  4. Heat a wok on high flame. Pour enough oil. You can use any oil of your choice. Once the oil turns hot, put some cumin seeds. The cumin seeds will crackle in a few minutes. wait till the crackling over.
  5. Then put finely chopped onion, garlic, ginger and green chilies. The amount of green chilies is up to your taste, adjust its amount. you can replace it with chili powder also, but put only after the veggies turn soft. 
  6. Saute till the onion turns soft, then add green peas and finely chopped carrots, or any other vegetable that you like. 
  7. Wait till the veggies half done, then reduce the flame to medium and put salt, turmeric powder, garam masala and amchoor (dry mango powder). Saute till the raw smell of spices vanishes. 
  8. Then cover and cook till the veggies are completely cooked. Do not pour or sprinkle water at this stage, veggies will cook using the moisture to build inside the pan. Do remember to stir one or two times in between. Once the veggies cooked to perfection, put mashed potatoes and mix well.
  9. Then switch off the flame and add the final ingredient, chopped coriander leaves and mix well . Now wait till it cool completely.
  10. Once the potato masala cool, take a small portion, shape them and keep aside.
  11. Next step is the preparation of bread slices. Trim the brown hard edges (crust) of bread slices with a knife. 
  12. Take one piece and dip only one side of the bread in water. Take out immediately.
  13. Place on your palm and gently and carefully press with other hands and remove all the excess water. 
  14. Then place the potato masala at the center and fold gently towards the center. Shape carefully with your hands and keep aside for ten to fifteen minutes. The filling should be fully covered with bread. No gap should be there.
  15. Heat oil in a thick bottomed pan over high heat. Once hot, drop each rolls in oil. Fry till golden brown.
  16.  Once the bottom side turns brown, turn and cook the other side also. 
  17. Then serve with tomato ketchup or mint chutney.

No comments:

Post a comment