Aloo Matar Bread Rolls

Name: Aloo Matar Bread Rolls
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup boiled matar; 3 boiled potatoes; 8 bread slices; 2 tsp crushed ginger chilli; 1 tsp garam masala; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1/2 tsp aamchur powder; 1/2 tsp whole coriander seeds; 1/2 tsp fennel seeds; 1/2 tsp jeera; 1/4 tsp hing; 4 curry leaves; 2 tsp oil; Salt to taste; 4 tsp maida to make slurry; 4 tsp water to make slurry; Oil to fry rolls; Salt to taste

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#ga24 #Indonesia #Matar #Greenpeas
#AlooMatarBreadRolls
#Streetfood #Bread #Snacks
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
Bread Rolls are famous street food. Kids also love to eat. Here, I made a very simple and quick recipe of bread roll with fewer ingredients. It can be served as a snack, in kids' tiffin boxes or in a party feast.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

30 minutes

4 servings

1/2 cupboiled matar
3boiled potatoes
8bread slices
2 tspcrushed ginger chilli
1 tspgaram masala
1/2 tspturmeric powder
1 tspred chilli powder
1/2 tspaamchur powder
1/2 tspwhole coriander seeds
1/2 tspfennel seeds
1/2 tspjeera
1/4 tsphing
4curry leaves
2 tspoil
Salt to taste
4 tspmaida to make slurry
4 tspwater to make slurry
Oil to fry rolls
Salt to taste

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Steps

30 minutes

1

Keep ready boiled matar, boiled potatoes, and bread slices. Cut all edges of it. When potatoes cool completely, mash it.
2

For seasoning, add oil, jeera, hing, whole coriander, saunf, ginger chilli, and curry leaves.
3

Add all masalas turmeric powder, garam masala, red chilli powder, aamchur powder, and salt. Pour seasoning in mashed potatoes. Combine well.
4

Add boiled peas and mix well. Mix maida and water, stir well. Slurry is ready. Take bread slices, roll it, and make flatten. Take a ball portion of aloo matar mixture, keep on flatten bread, and apply maida slurry on all edges of bread to stick properly. Roll it, pack it, and apply a thin layer of slurry around the bread roll. Make all rolls.
5

Heat a fryingpan, add oil. On a medium flame, fry bead rolls in batches. It turns in golden brown colour and crispy. Take out and keep on paper napkin. It will absorb excess oil.
6

Ready to serve.. Enjoy with tomato ketchup, chutney of your choice.

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Manisha Sampat @PURE_VEG_TREASURE

on October 30, 2024 16:13

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐