Bread Rolls is an easy and delicious snack that is loved by one and all. When it’s raining outside or the weather gets cold, or you just want to eat something spicy, these yummy Bread Rolls will surely satisfy your taste buds. It’s a perfect party appetizer and a favorite among kids. These Bread Rolls are made with very few ingredients that can be easily found at home. Stuffing made with boiled potato and some spices are made into rolls. These rolls are then covered with bread and then fried until crisp. Crispy from outside and soft from inside, these bread rolls are perfect as a teatime snack. You can always adjust the spiciness according to your taste. Bread Rolls can be made with many variations by adding vegetables like green peas, carrots, and even paneer. Bread Rolls is often accompanied by sweet and sour Tamarind Dates Chutney.
- 4 Medium sized Potatoes boiled and mashed
- 10 Bread Slices
- 1 Tsp Green Chili Paste
- 1 Tsp Ginger Garlic Paste
- ¼ Tsp Black Pepper Powder
- ¼ Tsp Cinnamon Powder
- ½ Tbsp Lemon Juice (½ Tsp Dry Mango Powder)
- ½ Cup finely chopped Coriander
- ½ Cup very fine Sev/ Vermicelli
- Oil to deep fry
- Salt as per taste
- Take a big bowl and add mashed potatoes to it.
- Add salt, pepper powder, cinnamon powder, green chili paste, ginger & garlic paste, chopped coriander leaves, and lemon juice in it. You can adjust the green chilies according to your taste. You can also use Amchur Powder (Dry Mango Powder) instead of lemon juice.
- Mix well to make the potato stuffing. Now make small or medium rolls of this stuffing.
- Take some water in a bowl and keep aside. Cut the sides of all the bread.
- Now take a slice of bread and dip it in the water and immediately take out. With the help of both your palms, squeeze the bread very lightly to remove any excess water. Now, place the potato stuffing roll on the bread slice.
- Roll the bread on all four sides of the potato stuffing roll, so that no stuffing comes out when frying. If you find any open potato stuffing, the just cover it with a piece of bread that is soaked in water and drained, and roll it to get a smooth layer of bread.
- Now, roll these bread rolls in very fine sev or you could also use fine vermicelli to get some extra crispiness to your bread rolls. You can also use breadcrumbs instead of sev/vermicelli.
- Bread rolls are now ready to deep fry in hot oil. Fry until they are crispy and golden brown in color. Serve hot with Tamarind Chutney.
Tamarind Dates Chutney
- ½ Cup Seedless Dates
- ½ cup Seedless Tamarind
- ½ Cup chopped Jaggery/ Sugar
- ½ Tsp Red Chili Powder
- ½ Tsp Coriander powder
- ½ Tsp Cumin Powder
- 2 Cups Water
- Salt as per taste
- In a saucepan, add tamarind and chopped dates with two cups of water.
- Boil this mixture for about 5-10 minutes, so that tamarind and dates turn soft.
- Now add jaggery to this and mix it well. Let the jaggery melt and boil the mixture for 10 more minutes. You can adjust the consistency of the chutney by adding little more water to make it thinner.
- Also add red chili powder, cumin powder, coriander powder, and salt as per taste. Stir it well and simmer the chutney for a couple of minutes.
- Switch off the gas, and allow the mixture to cool completely.
- Once cool, pour the tamarind mixture into a blender and make a puree.
- Now to remove any unwanted seed bits, fiber strings, or shell from the puree, sieve it through a strainer.
- Transfer the Tamarind Chutney into an airtight jar, and can be stored for a month in the refrigerator.
Sweet and tangy Tamarind Date Chutney is a must with Bread Rolls, Samosa, Pani Puri, Sev Puri, Bhel, and even Dahi Wada.