- IT IS DEEP FRY DISH MADE WITH BREAD COATING & BOILED POTATO STUFFING.
- BREAD ROLL IS ONE OF QUICK & MOUTH WATERING SNACK OF NORTH INDIA.
- .I GENERALLY USE BROWN BREAD RATHER THAN WHITE ONE FOR IT.
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| INDO CHINESE BREAD ROLL |
INGRIDIENTS:
- BREAD -8 PIECES
- BOILED POTATO - 3 PIECE
- CHOPPED ONION -1 CUP
- CORIANDER LEAVES -1/2 CUP
- RAISINS/CRANBERRY - 1 HANDFUL
- PEAS - 1/4 CUP
- HALF BOILED NOODLES - 1 CUP
- CHOPPED CABBAGE - 2 HANDFUL
- SHREDDED BEET ROOT - 1 HANDFUL
- VERMECILLI/SEVIYAN -FOR COATING
SPICES:
- RED CHILLY POWDER -1/2 TSP
- BLACK PEPPER -1/2 TSP
- FENNEL SEEDS -1/2 TSP
- GINGER-1 INCH LONG
- GARLIC -2 PEARLS
- GREEN CHILLY -1 PIECE
- SALT -1 TSP
FOR BREAD DIPPING:
- MILK -1/4 CUP
- SUGAR -1/2 TSP
- WATER -1 CUP
METHOD:
- CUT THE BREAD PIECES FROM THE EDGES.NOW MASH THE BOILED POTATO.MIX THE ONION,CHOPPED CORRIENDER LEAVES.MIX SPICES,SALT IN IT.
- NOW MAKE THE FILLING OF THE FROZEN PEAS,CHOPPED CABBAGE,HALF BOILED NOODLES,SHREDDED BEET ROOT,RAISINS/SWEETENED CRANBERRY IN SEPERATE BOIL .ADD THE SALT & SPICE IN IT.
- TAKE A SMALL BALL LIKE SIZE MASH POTATO MIX & FILL THE 1 HANDFUL FILLING IN IT & MAKE THE ROUND OR ANY SHAPE.MAKE ALL THE POTATO DUMPLINGS WITH FILLING IN THIS MANNER .
- ADD MILK & SUGAR IN THE WATER .NOW TAKE A PIECE OF BREAD .DIP IT IN THE MILKY WATER & SQUEEZE THE EXTRA MOISTURE FROM IT .
- ADD THE POTATO DUMPLING IN IT .FOLD IT WITH THE HELP OF BOTH HANDS IN ROUND OR ANY SHAPE.
- NOW COAT IT WITH RAW VERMICILLI/SEVIYAN.
- DEEP FRY IT IN MEDIUM HIGH FLAME.
- RELISH IT WITH GREEN CHUTNEY.
TIPS:
- AVOID ADDING IT IN LOW HOT OIL AS BREAD HAS TENDENCY TO ABSORB THE OIL IN LOW TEMPRATURE.
- NEVER REFRY IT .IT WILL ABSORB A LOT OF OIL.
- YOU CAN SQUEEZE THE LEMON JUICE IN THE POTATO PASTE.
- AVOID TO USE FULL COOKED NOODLES .WHILE DEEP FRYING THE HALF COOKED NOODLES AUTOMATICALLY GET FULLY COOKED.
VARIATIONS:
- YOU CAN COAT THE ROLL WITH NYLON SEV(ZERO SIZE BHUJIA) BEFORE FRY.IT
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