Though I have read about bread rolls several times in many cookbooks, magazines, blogs, and foodwebsites I have never tried it until recently for a potluck lunch. It didnt soak much oil as I initially thought and it retained its crispiness even after few hours.I have made it twice after that and it came out very well each time. Makes a great party starter.
The recipe for the filling is very versatile, and you can make it according to your tastebuds. This is how I made it.
This recipe make 10-12 bread rolls
For the Filling:
4 medium potatoes
1 tsp ginger garlic paste
1 medium onion chopped
1 tsp jeera
1 tsp chilli powder
1/2 tsp garam masala powder
1 tsp chat masala powder.
1 tblsp lemon juice
Boil the potatoes, peel the skin and mash it .
Add 2 tblsp oil in a pan and add the cumin seeds.
When it crackles add the chopped onion and saute well.
To this add the ginger garlic paste, and all the dry powders and fry till the raw smell disappears. Sprinkle some water if necessary.
Now add the mashed potatoes, and mix well with the masala.
Finally add salt, chopped coriander leaves and lemon juice, mix well to combine.
For the Rolls:
12 slices white bread.
Trim the edges of the bread and keep aside.
Take each slice , dip in the water, keep inbetween your hands and squeeze out the water.
Spread the sqeezed bread slice on a flat surface, place the filling towards one edge, roll it and seal the edges by slightly pressing them.
Roll it over the bread crumbs and fry in hot oil.
Note: The oil should be hot , not smoking hot. Coat the rolls well with bread crumbs and pat it your palms before dropping it in oil.This helps in shedding the excess crumbs, that might clog the oil.