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Ingredients (measuring cup used, 1 cup = 250 ml)
  • 5-6 slices of white bread or brown bread or multi grain bread
  • 2 medium sized potatoes/aloo
  • ½ tsp dry pomegranate seeds or ½ tsp dry mango powder
  • ½ tsp crushed black pepper or ¼ tsp black pepper powder
  • ¼ tsp red chilli powder/lal mirch powder
  • 1 green chilli, chopped
  • ¼ tsp garam masala powder
  • ¼ tsp cumin powder/jeera powder
  • ½ tsp chaat masala
  • 2 to 3 tsp chopped coriander leaves/dhania patta
  • salt as required
How to make the recipe:
  1. boil the potatoes.
  2. when they are still warm, peel and mash them and keep aside.
  3. crush the dry pomegranate seeds to a powder in a mortar-pestle.
  4. add the pomengranate powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder and salt.
  5. mix the whole filling well.
  6. make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.
  7. taste and add more salt or spice powders if required.
  8. take a slice of bread and dampen it with water,
  9. squeeze the water from the bread.
  10. place the filling in the center of the bread.
  11. roll the bread and close the edges so as to get an even outer cover.
  12. make all bread rolls this way and keep aside.
  13. heat oil in a kadai or vok.
  14. fry the bread rolls till they become crisp and golden in color.
  15. drain the bread rolls on kitchen paper tissues to remove excess oil.
  16. serve the bread rolls with tomato sauce or green chutney.
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