Bread Roll

Bread Roll

Sandhya Khattri
11 Nov 2013
Bread roll is a deep fried snack recipe made with mashed potatoes, peas and other spices with soaked bread slice coating.
This is a very popular north Indian snack, usually served as a breakfast, you can have this with chutney or sauce of your choice or simply with a cup of tea. This is usually served as a breakfast but you can have this at any time. Bread rolls can be prepared earlier and just before serving you can deep fry them. Ideal for Lunch box with  tomato sauce.

Preparation Time : 15 minutes | Cooking Time : 20 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

Bread slices-8
potatoes(boiled and mashed or grated)-6-7
peas-1/2cup
green chillies-4
ginger-1/2” piece(grated)
salt-to taste
red chilli powder-1/2 teaspoon
garam masala powder-1/2 teaspoon
amchur powder-1/2 teaspoon
mint powder-2 teaspoon
oil-1teaspoon+extra for deep frying
Method:
1- Cut the edges of bread slices.

2- Heat 1 teaspoon oil in a pan, add peas to it, sprinkle some salt over them, cover the lid and let them cook for 4-5 minutes, peas will be cooked and become tender.
3- Now add all the spices and boiled and mashed potatoes to it, mix well stirring continuously, roast for another 3-4 minutes on high flame.

4- Remove the mixture from pan and let it cool completely .
5- In a flat dish or wide bowl add sufficient water, mix some salt to it, dip each slice of bread in it, squeeze it in between your palms(squeeze out as much water as you can) place some potato peas mixture over bread slice and give it a cylindrical roll shape(refer to pic)by covering potato filling with bread slice.
6- Prepare all the rolls in the same manner.
7- Leave bread rolls for 5 minutes, during this time coating will set and while frying edges will be secure.

8- Heat sufficient oil in kadhai or pan, deep fry 3-4 rolls at a time on medium to high heat.
9- Repeat the same process with the remaining rolls.

Notes:

For extra taste you can add some grated cheese to the mixture.
After preparing raw rolls before deep frying you can place them in fridge, doing this while deep frying rolls will absorb less oil than normal course.
Don’t want to deep fry bread rolls, prepare them, brush them with oil and bake them in oven, you will get non fried bread rolls.
Substitute mint powder with fresh mint leaves or coriander leaves.

Tags:recipe of bread rolls,how to make bread rolls,breakfast ideas,Indian breakfast recipe,mashed potatoes recipes,bread recipes,fried snack recipes ,Indian snacks

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Pudina Paratha

Pudina Paratha
By Sandhya Khattri
Prep Time:10 minutes
Cook time:10 minutes
Serves: 4servings
Pudina paratha or mint paratha is another healthy breakfast recipe. Easy to prepare recipe with fresh mint leaves. You can pack pudina parathas for tiffin too. Mint is said to have so many health benefits hence I try to include this in my day2day cooking in both forms : fresh as well as dry mint in deep fried aloo, raitas and in chutney too. You can also try my another recipe of fresh mint pudiney waley aloo. As far as this recipe is concerned ingredients required and detailed instructions for the recipe are as follows:
Ingredients
fresh mint leaves- ½ bunch
wheat flour-2 cups
pepper powder-1/2 teaspoon
chat masala-1/2 teaspoon
salt-to taste
water-for kneading the dough
oil-for shallow frying parathas

Instructions:

Wash mint leaves thoroughly, grind them coarsely without water.
In a bowl add wheat flour, crushed mint leaves, pepper powder , chat masala and salt, gradually adding water knead soft dough, leave it for 5 minutes.
Divide the dough in equal parts, make ball of each part.
Take one ball roll out slightly thick full sized chapati

With the help of your finger make a circle(hole) in chapati
Starts rolling the edges of circle outwards this will form a shape of pipe
From one part of pipe start rolling it again till pipe ends, this will form a roll(peda).
This way layers will form in paratha
Repeat the process with all the balls.

Now take one part of roll ( first one which you prepared) place it on a rolling board
Heat tawa on high flame
Roll out paratha with light hands so that after cooking layers should be easily visible.
Cook parathas on hot tawa, first on high flame as it turns pinkish adjust the flame to medium to low, apply oil on both sides and cook properly.
Repeat the same process with all the parathas.
Serve hot with curd or pickle of your choice.

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Bhatura

Bhatura
By Sandhya Khattri
April 17, 2013

Bhaturas are usually served with chole, this is a fried bread recipe, made with all purpose flour, semolina and curd. Ingredients required and detailed instructions for the recipe are as follows

Prep Time: 4 Hours
Cook time: 25 minutes
Serves: 4
Ingredients
Maida or refined flour : 250 gms
sooji or semolina: 1 tablespoon
curd -1/2 cup
eno fruit salt: 1/2 sachet or 1/4 teaspoon
salt to taste
oil - 1 teaspoon for rubbing
oil for frying bhatura
water as required for kneading the dough

Instructions
In a bowl add curd, maida , salt and sooji, sprinkle eno fruit salt over it evenly, mix well , gradually adding water knead a soft dough. apply one teaspoon of oil over it, cover it let it ferment for 3-4 hours. Knead the dough properly for one minute.
Heat sufficient oil in kadhai, take a ball of dough , on your rolling board apply oil, place dough ball in center, cover it with thin plastic sheet, with the help of rolling pin roll out bhatura as thin as you can.
Remove the plastic sheet, carefully take bhatura and fry it in hot oil, till pinkish in color from both sides.
Serve hot with punjabi chole.
Notes:
For instant bhatura's instead of using eno fruit salt you can knead the dough with liquid soda as availabe in market.
instead of semolina you can use 1to 2 slices of bread also.
While frying with the help of frying spoon pour some hot oil over bhatura for proper frying.

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SAAI THOOM JA PHULKA: GREEN GARLIC PARATHA

Green garlic stuffed parathas are slightly bitter or you can say strong in taste, but as far as health benefits are concerned green garlic should be included in diet, as it is available only in winter season, I try to make maximum use of it in different types of recipes like pulao, gravy dishes and in some Chinese dishes and soups. Like my husband if you are not comfortable with the strong taste of garlic you can take ½ portion of garlic and ½ coriander leaves or green onion stems, they moderate the strong taste of garlic. The detailed recipe is as below:

Ingredients:
Wheat flour: 2 cups
Garlic stems: ½ cup
Coriander leaves: ½ cup
Ginger : ½ “ piece, grated
Amchur powder: ½ teaspoon
Black pepper powder : ½ teaspoon
Salt: to taste
Chaat masala : ½ teaspoon
Oil : 2 tablespoon
water: As required for kneading the dough
Method:
Chop garlic and coriander wash them thoroughly, squeeze out excess water. Place grated ginger, garlic and coriander in grinder jar, don’t add water to it, grind it for few seconds, open the lid mix it and again grind it for approx 10 seconds. Mixture should be dry you don’t have to make a puree of it
Remove it from grinder jar to a strainer, with the help of spoon squeeze all water from it and collect it in a bowl.

With this water knead the dough, you can add more water to if required. Make a soft dough.
Take a ball of dough, roll out a small chapati, apply oil to it, sprinkle salt, amchur powder, chaat masala to it, add one 1 to ½ teaspoon of garlic coriander mixture in the center of it, Pull the edges of paratha to wrap the filling. Quickly roll out paratha with light hands.
Cook paratha on hot griddle from both sides by appling some oil to it, till it is completely cooked and golden brown in color. If you wish you can apply butter to it, serve hot with tea or any other accompaniment of your choice.
Tips:
squeeze water from garlic and coriander mixture as much as you can, if the mixture is moist it will be difficult for you to roll out parathas.
Salt quickly causes mixture to wet, hence it is essential to quickly roll out paratha.
Alternately instead of sprinkling salt to paratha you can add salt to the dough while kneading.

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Tomato & Beetroot soup

Tomato &  Beetroot Soup is one of the easiest soup recipe I use to prepare. It is easy because it doesn't need any preparations and with the help of available ingredients you can make it in very short time.

Ingredients require for this recipe are as follows
Tomatoes: 8-10 medium size.
beetroot : 1 big
garlic: 8-10 cloves
ginger 1"piece
green coriander roots with some stems: 1/2 cup (usually we through it but  they are very rich in Vitamins, folic acid and other nutrients, wash them properly and use them , this also gives a nice aroma to soup)
salt: to taste
pepper powder: for garnishing
coriander leaves : for garnishing
bread slices: 2 (substitution of corn flour)
Method:

• crush ginger and garlic
• break bread into pieces
• wash coriander roots
• roughly chop tomatoes and beet root.
• place them all in pressure cooker with 1 glass of water
• cook on a high flame till 3 whistles
• let is cool completely
• open the lid and remove all the coriander roots
• with the help of hand blender, blend  till smooth puree
• pass it through soup strainer
• again boil it for 3-4 minutes, add salt
• garnish it with pepper powder and coriander leaves
• you can have a teaspoon of butter over it

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Gur Ka Paratha

Gur or jaggery is warm in nature and is healthy to have it in winter season. Gur can be used in various ways in our meal but for daily intake of it , paratha is one of the easiest option for me. Grated jaggery is stuffed in paratha, you can use a pinch of ajwain, saunf powder or grated almonds with jaggery, use only one ingredient at a time.Detailed procedure of the recipe is as follows:

Refined oil:  1 tablespoon
Kneaded dough for 4 paraths(normal chapati dough)
grated jaggery 2 tablespoon(1/2 is needed for each paratha)
1/2 teaspoon ajwain( or saunf powder or almonds)
Method:

Roll out normal chapati, spread grated jaggery on 1/2 of the paratha, sprinke a pinch of ajwain on it, fold it in half circle. Press gently with your fingers to seal the edges. With the help of fork make a design on it, securing  the edges  will prevent jagery syrup to come out. Heat tawa on high flame, simmer the flame and cook from both sides till golden brown.

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Bread Pakoda

Bread pakoda is a fried snack, easy to prepare at any time with easily available ingredients at home. It is my favorite evening snack with a cup of hot tea.

Ingredients required for this recipe are:
Bread slices: 5(make 10 pieces)
Besan: 1 cup
Green chillies: 3-4(finely chopped)
Dry mint Powder: 1 table spoon (you can use fresh coriander/ methi (fenugreek leaves)
Red chilli powder: ½ teaspoon
Water: for making dough
Salt : to taste
Oil: for deep frying
Method: cut the hard brown edges of bread. Cut each piece into two, you can also cut in triangular shape.
In a bowl add besan, greenchillies, salt, redchilli powder and dry mint powder, mix well gradually adding water with spoon and mixing make a thick dough of batter. Whisk well to avoid any lumps.
Heat oil in kadhai, take a piece of bread , dip it into the batter, with the help of big serving spoon, coat the batter on every side of bread, (now take carefully you can take big flat serving spoon) and fry pakoda in hot oil, first the flame should be high, as it start changing color slow the flame to medium, fry from both sides, till crisp and golden brown in color.
Serve with chutney of your choice

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KOKI

Koki is a sindhi breakfast bread, healthy option to start your day.You can have this at any meal course, like evening snack with tea or as a lunch or dinner with jeera tamatar me aloo ,curd or pickle. You can add coriander leaves, mint/methi leaves(fresh or dried) green garlic stems subject to the availability in season, you can add edible oil, ghee, butter or malai.

Ingredients required for this recipe are:
Wheat flour: 2 cups
Oil : 2 table spoon for mixing in dough & extra for shallow frying kokis
Onion: 1 chopped
Green chillies: 4
Pepper corns 8-10
salt : to taste
Chopped coriander leaves-2 tablespoon
Water: as required for kneading a stiff dough
Garam masala powder: ¼ teaspoon

Anardana (pomegranate): 1 teaspoon
Method:
Dry roast pomegranate and peppercorns on tawa, crush them with green chillies, place them in a bowl, mix flour, onion,salt, refined oil, chopped coriander leaves and garam masala powder, mix well with hands it will form crumb like consistency, now gradually adding water make a stiff dough. Let is rest for 10 minutes. Divide the dough in equal portions(may be 3-4) , roll them, koki is rolled thick in comparision to normal roti, prick it with fork on both sides, on a hot griddle on medium heat, shallow fry kokis with minimum oil, when it is cooked completely and golden brown in color from both side, serve hot with accompainment of your choice.

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PANEER AND POTATO TIKKI WITH SWEET TAMRIND CHUTNEY

INGREDIENTS
FOR TIKKI:
Potatoes: 4 medium sized boiled
Cottage cheese( paneer) 100gms
Green chilles: 4 finely chopped
Lemon juice: 1/2tsp
Ginger : grated1tbs
Brown bread: 2 slices
Salt : as per taste
Oil: for shallow frying
FOR CHUTNEY(SAUCE)
TAMRIND: 25gms(soaked in warm water)
Jaggary : 50 gms
Dried dates: 8-10 finely slices(soaked in warm water)
Roasted cumin powder: 1 tsp.
Red chilli powder: ½ teaspoon
Salt as per taste
Water: as required
Method: For sauce :
Squeeze the pulp from tamrind, pass it through a fine strained. Mix all the ingredients in sauce pan and boil till sauce consistency. You can store this in a refrigerator for 20-30 days.
Soak bread slices in water, squeeze the excess oil. Combine all the ingredients of tikki except oil. Make heart shaped tikkis . Heat oil in a non stick pan shallow fry tikkis till golden brown from both side.

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