Bread Rolls

EVENT: FOODIEMONDAY/BLOGHOP 

THEME:146TH BREAD RECIPES

Breads have become such an important part of our daily diet, be it for breakfast with some butter, jam, eggs, as a sandwich for lunch, with our soups and sometimes some curries. As a snack we enjoy freshly baked rolls, buns, or snacks made out of bread. Bread is a versatile food. There have been several controversies out there indicating that bread is bad for health. I guess its only bad if you’re overeating. A couple of slices is fine.

Today’s theme chosen by Kriti who blogs at Krispy Kadhai, is bread. Sometimes I like how members think. So Priya asked as to whether we have to bake a bread or make anything using bread? So that opened up a whole new meaning to the bread theme. Of course being a bread lover and a bread baker the first thing that came to my mind was to bake a bread. As I was preparing lunch suddenly it struck me that there is one recipe that I’ve learnt from my mother in law, Nunu that I have not blogged as yet. So out went the baking a bread bit and in came the mission to make bread rolls.

These bread rolls are not the conventional baked ones. Nunu use to make millions of these whenever we had parties at home. OK not millions but she has made them ever so often. As soon as I put them on the table hubby’s response was ” aaah today you’ve made what Nunu loved to make for all the parties”. In the evening I was talking to hubby’s mami that I made these rolls after a very long time and she reminisced that she’d tasted them first time at our home and that it was Nunu’s speciality. Sent a photo on WhatsApp to Nunu and now she is craving for some. Unfortunately, because of old age she doesn’t cook much now. However, will definitely make them for her when I go to visit her in the near future.

This snack is so easy to make and you can fill whatever you want. I filled it with my usual samosa filling. You can add paneer, minced meat, whatever you like. The most important point to remember is that your ready made bread should be absolutely fresh.

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BREAD ROLLS

Makes 15

15 slices of white bread

Oil for deep frying

For the filling:

1 cup peas

½ cup peeled and finely diced carrot

¾ cup peeled and finely diced potatoes

1 tbsp oil

1 medium onion, finely chopped

1 tsp cumin seeds (jeera)

½ tsp mustard seeds (rai)

¼ tsp asafetida (hing)

¼ tsp turmeric powder (haldi)

1 tsp salt

1 tsp ginger paste

1-2 tsp green chili paste

1 tbsp lemon juice

½ tsp sugar

1 tsp coriander powder

½ tsp cinnamon powder

¼ tsp clove powder

2-3 tbsp chopped fresh coriander

For the paste:

1 tbsp plain or wheat flour

3 tbsp water

Preparation of the filling:

1. Wash the peas. Process in a food processor into a coarse mixture. Don’t over process them.
2. Heat oil in a pan over medium heat.
3. Add mustard and cumin seeds.
4. As they begin to splutter, add the asafetida.
5. Add onion and stir fry for a minute.
6. Add chopped potatoes and carrots without any water.
7. Add half of the salt and turmeric powder. Mix well.
8. Cover the pan with a lid and lower the heat. Let the potato and carrot cook for 2- 3 minutes.
9. Add the peas, ginger and chili paste along with the remaining salt.
10. Mix well. Cover the pan and let the vegetables cook till done.
11. If the mixture begins to stick at the bottom, add 1 tbsp water.
12. Once done, remove the cover and let the mixture cool down for a while.
13. Add lemon juice, coriander, clove, cinnamon powders, fresh coriander and sugar. Mix well.
14. Take about a heaped tsp of the mixture and make them into rough oval shape by pressing it in your fist.

Preparation of the paste:

1. Mix flour and water to make the paste.

Preparation of the bread rolls:

1. Cut off the brown edges of 15 bread slices. Keep the slices covered with a damp cloth.
2. Take one slice of bread. Roll it with a rolling pin into a thin sheet.
3. Apply the paste around all four edges.
4. Place the oval shaped filling at the edge of the rolled slice.
5. Roll it up. Press the edges gently to seal.
6. Trim the two ends if they look untidy.
7. Keep the rolled bread in a tray and cover with a damp cloth.
8. Repeat steps 2-7 with the remaining bread slices and filling.
9. If you’re not going to fry them immediately, then keep the rolls in an airtight tin or keep it covered under a damp cloth.
10. Heat oil in a frying pan, wok or karai over medium heat. Add a small piece of bread to it. If it  begins to sizzle immediately then the oil is ready.
11. Put 2-3 rolls in the oil and fry over medium heat, turning them over often so they brown evenly.
12. Fry them till they are golden brown.
13. Serve immediately with some chutney or tomato ketchup.

Tips:

• Use a filling of your choice.
• If you find the bread slice has a hole, add a small piece of the cut off crust and roll to cover the hole.
• Make sure the bread slices are not old otherwise it will be difficult to roll it with the filling.
• I’ve tried this recipe with brown bread and they come out ok. I prefer white bread. Best to use a sandwich loaf.

You may want to check out the bread recipes:

 

 

 

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