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Bread Rolls | For Blog Hop Wednesdays

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Bread Rolls

Guess what the boys pet project at home is at present, planning for Blog Hop Wednesdays. You heard it right. When the boys their age are into computer gaming, mine are checking out food blog links and planning on what to do. Ever since this started, it has become a sort of ritual at home and their enthusiasm is so addictive. This time the boys were quite unanimous in their choice that it is going to be something deep fried. So when Arun came to know that it was Monica’s blog I’m supposed to hop to, he started to search her space to unearth some deep fried delight.

 
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Watching him going through her space like a Pro, I felt so proud. I just can’t imagine myself doing that when I was his age. I’m quite sure all mothers feel a sort of pride when their moments come. We chose this recipe simply I very rarely make this at home. The reason being that DH does not like bread. To him it is a sick man’s diet. Period. So it is always either bondas or samosas with the stuffing.
 
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Even when I do make, it would always be either baked or grilled citing the reasons of health issues. But this time the boys would hear none of it. So deep fried it would be……and Oh Boy how they loved it. So crispy on the outside and soft on the insides. Nothing beats like deep fried snack that gives you so much of comfort and happiness.
 
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Bread Rolls  (Printable Recipe)

You’ll need:

Potatoes – 4
Peas – 1/2 cup
Paneer – 1/4 cup
Onion – 1
Green Chillies – 2
Red Chilli Powder – 2 tsp
Garam Masala powder – 1/2 tsp
Coriander Leaves – 3 tbsp
Lemon Juice – 1 tsp
Bread Slices – 8
Salt – to taste
Oil – for frying

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Method:

Pressure cook potatoes and peas. Peel the skin and mash both together when they are still hot to make the job easier.
 
Heat a skillet with 2 tsp oil. Add finely chopped onion, green chillies and sauté till the onions are soft. Add red chilli powder, garam masala powder and cook for a minute.
 
Add the mashed potatoes, peas, crumpled paneer, chopped coriander leaves and salt and mix together. Let it cool. Now add the lemon juice and mix well again and make small balls and keep aside.
 
Remove the crust of the bread slices from the sides. Dip them in water and squeeze well off water between your palms. Place a stuffing ball in the middle and close it. Shape into a croquette, a cylindrical shape or any desired shape of your choice and keep it aside. (I prepared this in the morning itself and stored in the fridge to be deep fried in the evening after I returned from work).
 
Heat oil in a kadai. Slip them one or two at a time and deep fry them till golden in color and remove on a kitchen paper. Serve piping hot with Tomato Sauce.

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DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.

Notes:

  • You can use Amchur powder in the place of lemon juice if you don’t have any.
  • Never add lemon juice when the stuffing is hot else it might give a bitter taste.
  • Adding paneer is optional.
  • You can also add ginger garlic paste while sautéing the onions for more flavor.
  • Choose salt bread instead of sweet / milk bread to avoid a contradicting taste.

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These rolls are off to Blog Hop Wednesdays ~ Week 6 and to Let’s Cook ~ Hibernative foods. Do check out what the Blog hoppers have cooked up here.

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Reader Interactions

Comments

  16. Looks really very yummy…These are my childhood favorites…My mom used to make these very regularly when we were young…But I hardly make them…don’t know why?

    Reply

  48. Hi, Stumbled on to your blog through Santosh’s Kitchen. What an enjoyable post. Nice kids to do the research ! Delightful narration along with recipe.End result appears delicious and scrummy.Good breakfast dish. You could have added some pictures of the process of making the bread rolls.

    Reply

  49. aa…ths s a gud filling… i used to make this with sweet or spicy filling..bt never thot f such a variation… ma kids would luv paneer in this

    Reply

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