Ingredients:
- For the Filling:
- 1 cup boiled potatoes, mashed
- 2 tbsp carrots, finely chopped
- 2 tbsp capsicum, finely chopped
- 2 tbsp green peas (matar)
- 1 tbsp fresh coriander, finely chopped
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp coriander powder
- 1 tsp black pepper powder
- A pinch of salt
- For the Coating:
- 2 tbsp all-purpose flour (maida)
- 1 tbsp corn flour
- 1 tsp salt
- Water (to make a batter)
- Bread slices, crust removed and chopped
Instructions:
- Prepare the Filling:
- In a mixing bowl, combine the mashed potatoes, chopped carrots, capsicum, green peas, and fresh coriander.
- Add the turmeric powder, chili powder, coriander powder, black pepper powder, and a pinch of salt. Mix well until all ingredients are evenly combined.
- Shape the Rolls:
- Take a small portion of the potato mixture and shape it into a small cylinder or oval roll. Repeat with the remaining mixture.
- Prepare the Batter:
- In another bowl, mix the all-purpose flour, corn flour, and 1 tsp salt. Add water gradually to make a smooth, thick batter.
- Coat the Rolls:
- Dip each potato roll into the batter, ensuring it is evenly coated.
- Roll the coated potato roll in the chopped bread, pressing gently to adhere the bread to the roll. Ensure the roll is completely covered with bread pieces.
- Fry the Rolls:
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the bread-coated potato rolls.
- Fry until the rolls are golden brown and crispy on all sides. Remove and drain on paper towels to remove excess oil.
- Serve:
- Serve the crispy bread potato rolls hot with ketchup or any chutney of your choice.
Tips:
- You can add grated cheese to the potato mixture for an extra delicious twist.
- To make it healthier, you can bake the rolls in the oven at 200°C (390°F) for about 20 minutes, turning halfway through, until golden and crispy.
Enjoy these tasty and crispy bread potato rolls as a snack or pack them in your kid’s lunchbox!
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