Flattened bread slices stuffed with potato corn mixture rolled over and deep fried.
BREAD ROLL
Ingredients
2-3 medium potatoes, boiled, peeled and grated
8 white bread slices
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
1 teaspoon dried mango powder (amchur)
1-2 green chillies, finely chopped
1 teaspoon ginger-garlic paste
1 tablespoon chopped fresh coriander leaves
Crushed black peppercorns to taste
1 large onion, finely chopped
Oil for deep-frying
Method
1. Preheat oven to 180° C.
2. Mix together potatoes, turmeric powder, chilli powder, salt, dried mango powder, green chillies, ginger-garlic paste, coriander leaves, crushed peppercorns and onion in a bowl.
3. Mix salt in some water, soak bread slices in it and squeeze well.
4. Put a portion of potato mixture in the center, bring the ends together, press to seal and shape into oval bread rolls.
5. Heat sufficient oil in a kadai. Deep-fry bread rolls till golden brown. Drain on absorbent paper.
6. Serve hot with tomato ketchup.
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