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:
- boil the potatoes.
- when they are still warm, peel and mash them and keep aside.
- crush the dry pomegranate seeds to a powder in a mortar-pestle.
- 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.
- mix the whole filling well.
- make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.
- taste and add more salt or spice powders if required.
- take a slice of bread and dampen it with water,
- squeeze the water from the bread.
- place the filling in the center of the bread.
- roll the bread and close the edges so as to get an even outer cover.
- make all bread rolls this way and keep aside.
- heat oil in a kadai or vok.
- fry the bread rolls till they become crisp and golden in color.
- drain the bread rolls on kitchen paper tissues to remove excess oil.
- serve the bread rolls with tomato sauce or green chutney.
