Bread potato rolls

Crispy fried potato bread rolls make a mouthwatering tea time snack with Indian spicy flavors blending the crunchiness of the bread on the outside and the softness of the mashed potato on the inside.

Serving size : 8 bread rolls
Total preparation time : 20 mins
Cooking time : 15 mins

Ingredients :
2 medium size potatoes
4 bread slices
1/4 cup green peas
1 finely chopped/minced green chili
1 tspn ginger paste
1/4 cup chopped onion (optional)
1/4 tspn cumin seeds
1/2 tspn red chilli powder
1/2 tspn mango powder/amchoor
1/4 tspn coriander and cumin powder (optional)
1 tbspn finely chopped coriander leaves
1/2 tspn salt
1 tspn oil
2 cups oil to deep fry
A bowl of water

Method :
Boil, peel and mash the potatoes to get around 1 cup mashed potato. Trim the edges of the bread slices cut them into two pieces each ( rectangular pieces). Heat oil in a skillet and temper the cumin seeds along with green chili and ginger. Add the onions, green peas and stir, followed by the mashed potatoes, coriander leaves,salt and the spices. Turn off the heat and mix well. Taste the mixture to check the salt and spice level.

Take some oil on your palm, and take 1.5 tspn of this stuffing for each ball and make the oval balls ready. Now take the bread slices and a bowl of water to start making the bread rolls. Wet only one side of the bread by dipping in the water and then press and squeeze out the excess water by holding the bread slice between your palms. This is to make the bread moist and hold the filling. Now place the oval potato ball in the center of the moist bread on your palm and overlap the bread slice over the ball to mould it in oval shape and lock it completely. Make the other rolls one by one in this fashion and let them sit for around 5 minutes for water evaporation before frying which will help them become crispier and yet less oily.

Heat oil in a deep frying pan on medium heat. Once the oil reaches its boiling point, drop a few rolls one by one without overlapping each other and deep fry till golden brown. Fry them evenly turning occasionally on medium heat and make sure not to burn them, removing from heat within 2-3 minutes. Place these on a paper towel to remove excess oil. Serve hot with coriander mint chutney and date and tamarind chutney.

Tips :
The stuffing should be spicier and saltier than your prefer as after the bread coat it will taste milder.
You can skip the onion to make it a pure veg dish or add garlic too for better taste.
The bread should be firm, the size of the roll will depend on the size of the bread.
The bread should not be too moist with water or it will absorb too much oil.