Bread Roll Chaat

Name: Bread Roll Chaat
Total time: 7200 s
Yield: 8 servings
Cuisine: Indian
Ingredients: Potato Stuffed Bread Roll; 8 slices Bread; 3-4 Boiled potatoes; 1/3 cup Green peas; 2 tbsp Coriander leaves chopped; 1/2 tsp Ginger paste; 2 Green chilli chopped; to taste Salt; 1/2 tsp Cumin powder; 1 tsp Coriander powder; 1/2 tsp Turmeric powder; 1/3 tsp Red chilli powder; 1/4 tsp Garam masala; 1/4 tsp Dry amchor powder; Oil – for frying; 1/2 cup Sweet chutney; 1/2 cup Pudina chutney; 2 tbsp Sev; 1 tbsp Coriander leaves chopped

Ashwini Shaha @cook2020

Bangalore

Bread Roll Chaat

Ashwini Shaha @cook2020

Saved

Ingredients

1/2 hour

8 servings

Potato Stuffed Bread Roll
8 slicesBread
3-4Boiled potatoes
1/3 cupGreen peas
2 tbspCoriander leaves chopped
1/2 tspGinger paste
2Green chilli chopped
to tasteSalt
1/2 tspCumin powder
1 tspCoriander powder
1/2 tspTurmeric powder
1/3 tspRed chilli powder
1/4 tspGaram masala
1/4 tspDry amchor powder
Oil – for frying
1/2 cupSweet chutney
1/2 cupPudina chutney
2 tbspSev
1 tbspCoriander leaves chopped

Saved

Steps

1/2 hour

1

Peel the boiled potatoes and take them in a bowl.
2

Heat 1 tbsp oil in a wok. When the oil is heated well, add cumin powder, finely chopped ginger, finely chopped green chilli, coriander powder and turmeric powder and saute for a while. Now to the masala add green peas and saute well.
3

When the peas are cooked through, finely crumble the potatoes and to it add garam masala, dry mango powder, red chilli powder and salt. Mix everything really well and saute the stuffing. Mash the potatoes nicely and keep sauteing. Turn off the flame now.
4

Add green coriander to the stuffing and mix well. Stuffing for making rolls is now ready. Chop off the edges on the bread slices.Divide the stuffing into equal portions. Make 8 portions from the stuffing and roll giving them a cylindrical shape. Place them on a plate.
5

Take 3/4 cup water in a plate and dip a bread slice in to it. Take this slice on your palm and squeeze out the extra water from it using the other palm. Keep the prepared cylindrical stuffing over it and lift the bread slice to close the stuffing and roll giving it an oval shape. Likewise prepare rest of the rolls as well.
Heat enough oil in a wok. The oil for frying bread rolls should be sufficiently hot. To check if it rightly hot, drop a bread roll into the wok. If it roasts well then
6

Now take 2 to 3 rolls and drop them gently to the oil. Flip the sides and fry until they get golden brown in colour evenly. It takes 5 to 6 minutes to fry rolls at once. Drain out the fried rolls and place them on a plate covered with absorbent paper. Likewise fry rest of the rolls as well.
Serve these steaming hot bread rolls with green coriander chutney or tomato chutney or any other chutney you like eating.
7

Chaat from these bread rolls. For this, take 1 to 2 bread rolls on a plate and pour some green coriander chutney, sweet chutney and some sev namkeen and serve.