Ingredients
Scale
- 4 potatoes, boiled, peeled and mashed
- 3–5 green chillies, finely chopped
- 2 tbsp ginger, finely chopped
- handful of fresh cilantro/coriander leaves
- 1 medium sized onion, finely chopped
- 1 tsp roasted cumin powder
- 1 tsp red chilli powder
- 1 tsp coriander seeds, freshly ground
- 1/2 tsp lemon juice or aamchoor powder
- salt, to taste
- 4–6 slices of sandwich bread (you could use multi-grain, wholewheat or any bread slice you like)
Instructions
- Boil, peel and mash the potatoes. Chop all your veggies. If you want to add peas, boil and keep them.
- Add the onions, green chillies, coriander/cilantro leaves along with salt, red chilli powder, roasted cumin powder and freshly ground coriander seeds. Mix well. Add in green peas, cheese or paneer and lemon juice or aamchoor powder.
- Take a slice of sandwich bread and lightly dip it in water and squeeze the water completely. Do not soak it else, you will find the bread difficult to handle, and will break on you. Just lightly dip and remove and squeeze the water out.
- Add 2-3 tbsp of the filling and close the rolls with your palms ensuring no water is left over in the bread and the bread wraps around the stuffing completely. Shape in a round or long oblong shape.
- Heat oil in a pan and fry the rolls one by one on high heat. Since the filling is already cooked you just need to brown the outside.
- When they turn brown and crispy remove them and keep on tissue paper to absorb excess oil. Serve with tomato sauce or mint coriander chutney.
