Bread Roll

Potatoes and bread... how can you go wrong with any recipe which combines these two. A simple potato stuffing is the heart of this yummy snack. It can be breakfast, a starter or a evening snack with tea.

The bread you use for this will make a difference to the final product. I like to use plain white bread because that is the taste I like in this dish. You can use wheat / multigrain / brown bread as well. Use the freashest bread possible. That will need less water to mould evenly around the filling. Breads in india tend to be a little hard and need more water to mould into a round. American breads do this with just a few drops. Try varying water quantities till you get the perfect roll. Too much water will make it soggy and too little and the roll will absorb too much oil while frying. The recipe below is as per American bread. These can also be baked at 350 F / 180 C till they turn golden.

Ingredients:

2 cups basic potato stuffing

10 slices bread with edges cut off

Oil for frying

Water to soak bread

Take bread slice with the edges cut off. Sprinkle  a few drops of water and flatten the bread. This can be done by hand or with a rolling pin on a flat surface. Place a 1 inch ball of filling and wrap the bread around it. You will be reshaping the ball in the palm of your hand to make a perfect round with all the bread sealing the filling. 

Heat oil in a vessel deeper than 2 times the size of the bread roll. To check the doneness of oil, put a small edge piece of bread in it. If it bubbles rapidly and rises to the surface, the oil is ready. Place 3-4 balls at a time and fry till golden brown.

Serve with side of green chutney, tamarind chutney or mint chutney along with a cup of piping hot tea!