Aloo Matar Ke Bread Rolls
- Plain or multigrain Bread - 12 or more slices
- Potatoes - 2 cups
- Matar/peas - 1 cup
- Green/red chillies -1 to 2
- Grated ginger - 1/2 teaspoon
- Green coriander - 1/2 cup
- Salt to taste
- Cumin seeds/Jeera - 1/2 teaspoon
- Chat masala - 1/2 teaspoon
- Garam masala - A pinch
- Citric Acid/Amchur powder - 1/2 teaspoon
- Roasted Jeera powder - 1/2 teaspoon
- Asafoetida/Hing - 1 pinch
- Dry Pudina/Mint (powdered) - 1 teaspoon
- Red chilli powder - As per taste
- Oil - 1 teaspoon for masala
- Oil for frying
- Boil, peel and mash potatoes. Blanch/boil peas and mash them coarsely. Chop green/red chillies and coriander.
- Heat oil and add asafoetida, jeera. Add chopped green/red chillies and ginger to it and saute.
- Add the peas and stir fry. When peas become soft, add salt, red chilli powder, chat masala, jeera powder, amchur and garam masala to it and mix again.
- Add mashed potatoes and mix well. Keep mixing and cooking it for 4-5 mins.
- Add chopped fresh green coriander or dry pudina powder (or both) to this mix.
- Turn off the flame and let it cool. When cool, make lemon sized round balls from it.
- Cut the sides of the bread slices. Wet a slice in water and gently press between palms to remove excess water.
- Place potato peas ball in between these slices and cover it with the bread slice properly. Press the rolls gently from all sides.
- Make sure that there is no opening found, as the masala may come out while frying them.
- Make balls/rolls for all slices this way and place them in a plate. Let them dry for 10-15 mins, so that they are crunchy when fried and also less oil is absorbed.
- Heat oil in a pan. Deep fry them on low flame till they turn into golden color. Remove and drain excess oil on kitchen napkins/towel.
- Serve the Bread Rolls with hot and sweet tomato sauce/tamarind chutney/Green chutney.
- Enjoy tasty Aloo Matar Ke Bread Rolls.
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I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.
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