Recipe by Gunjan SawhneyCourse: Breakfast, SnacksCuisine: IndianDifficulty: Medium
1 onion, finely chopped
1 tbsp olive oil
3 medium sized potatoes, boiled
1 tsp ginger garlic paste
1/2 tsp salt
1/2 tsp garam masala
1/2 tsp amchoor powder
1/2 tsp red chilli powder
2 tbsp chopped coriander
1 tbsp green chillies, finely chopped
6 bread slices
Mustard oil, for frying
Take a thick bottomed pan and add olive oil in it. Throw in the cumin seeds and let them splutter on medium flame.
Now add the chopped onions, chopped green chilli and ginger garlic paste. Sautee it well for few minutes until they turn golden brown in color and are cooked properly. Ensure you do it on medium flame so that they don’t stick to the bottom of the pan.
Add the chopped boiled potatoes in this mixture, along with all the dry spices mentioned above.
Mix it well until all spices are combined. Top it with chopped coriander and turn off the flame. Let the mixture cool completely.
Take each bread slice and scrap off the sides. Dip it in cold water for a second and squeeze all the extra liquid using hands gently.
Place a cylindrical ball of the potato mixture on each bread slice, binding and wrapping the edges firmly. Wet your hands a bit to ensure this is done smoothly.
Mould it into an oval shape gently using your wet hands. Repeat this process for the remaining bread slices.
Now, heat mustard oil in a thick bottomed pan. Fry all the bread rolls on medium flame until they turn crispy and golden brown on both sides. Ensure the oil is hot before you begin this, else the bread rolls will absorb the oil and become soggy.