Just to clarify this is not the western bread rolls I am talking about here. It’s a desi recipe with variations across the country. Depending on the shape some call it aloo bonda, others call it bread roll. It’s a common household recipe. Essentially this is a snack for late afternoon but can also serve as a filling Indian breakfast. My family is fond of cheese, mayonnaise and eggs which I have added into the bread roll. You can do your own variations for the stuffing. The classic recipe talks about deep frying the bread rolls but I have gone with a shallow fried variation which does not compromise on the texture, crunch and taste but consumes less oil. It’s worth it although you will need more time and some patience with this method. Those of you with access to an air-fryer at home can spray or brush some oil over the rolls and air fry them. Kids like the rolls with ketchup but can be served with chutneys of your choice, mint for example goes well with the rolls. So go for it and put some smiles on the faces of your loved ones with this popular family favourite. Happy Fooding Around.
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A Versatile Munchy
Ingredients
- 1 large size Potato, boiled, peeled and mashed or finely grated
- 1 medium onion, diced small
- 1/3rd cup grated or crumbled Paneer (Cottage Cheese)
- 1 – 2 green Chillies, finely chopped (according to spice level)
- 1 boiled Egg, diced small (Optional)
- 2 Tbsp chopped Coriander leaves
- ¼ Tsp Amchur powder (dry mango powder) Or Anardana powder (dry pomegranate powder)
- 2 Tbsp Mayonnaise
- ¼ Tsp freshly crushed black Pepper or regular Pepper powder
- Salt to Taste
Other Ingredients :
- 6 Bread slices, edges trimmed
- 1 heaped Tbsp of all-purpose flour (maida) + 2 Tsp water ( dissolved to make a thick slurry)
- Oil for deep frying (you can shallow fry the rolls instead if you want)
Instructions
- Take all the ingredients EXCEPT the bread slices , the thick slurry and oil for frying. Mix the rest of the ingredients thoroughly together. Keep aside as this will be the filling for the bread rolls.
- Next take the bread slices, one at a time. With the help of a rolling pin press gently and roll out the bread slices to a thinner size. The texture of the bread also changes to a smoother one as it gets flattened out.
- Place 2 Tsp full of the filling along one side of the bread. On the opposite side of the bread slice, dab some of the thick slurry along the edge. Now roll the bread, starting from the side of the filling. End the rolling with the side dabbed with the slurry, as this will help in sealing the roll. Gentle press the roll to securely seal the edges. Repeat with the rest of the bread slices and the remaining filling.
- Heat oil in a deep bottom pan. Once hot fry the bread rolls in batches over medium heat, turning them occasionally to cook both sides evenly.
- Fry till crispy and are golden brown in colour. Take them off and drain them on kitchen towels. Serve hot accompanied by ketchup, mayo or yoghurt dip, else any of your favourite chutneys.
Nutrition
- Serving Size: 4
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