Stuffed Bread Rolls

Potato bread rolls are popular with kids and grownups alike. Wouldn’t it be fun to find a surprise stuffing at the centre, after the first bite?

My mom’s bread rolls were to die for. She would vary the flavor every time she made them.

Such a simple recipe but, it has a great impact. Use any seasoning or flavouring for the potato filling.
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Stuffed Potato Bread Rolls                     Makes about 12

Ingredients:

Potato – 5  to 6 large (boiled and grated)

Bread slices – 12

Onion – 1 medium chopped

Capsicum – ½ chopped

Cabbage – ½ cup chopped

Coriander leaves – ¼ cup chopped

Boiled or frozen peas – ½ cup

Coriander pdr – 1 tsp

Kitchen King pdr / Garam Masala pdr – ¾  tsp

White pepper pdr – ½ tsp

Garlic – 1 tsp chopped finely

Green chili – 1 chopped finely                                         

Tomato sauce – 3 tblsp

Soy sauce (dark or light) – to taste

Boiled eggs – 2

Sausage/hot dog – cut into 6 pieces

Oil – for cooking + deep frying

Salt – to taste

Method:

1.    Heat 2 tblsp of oil in a pan. Add in the onions and capsicum and a pinch of salt. Cook till the onions are lightly coloured. Add in the cabbage, garlic and chili. Cook stirring continuously till they are done.

2.    Crush the peas slightly and add to the pan. (You could add peanuts or cashewnuts instead or along with the peas)

3.    Add in the tomato sauce and soy sauce. Give it a mix. Add in the spices. Cook for a minute.

4.    When the oil stars separating, add in the potatoes (grated or mashed). Combine thoroughly. Check and adjust the seasoning.

5.    Take out the potato filling onto a plate and cool to room temperature.

6.    Cut out the crust (sides) from the bread slices. Chop and adjust the size of sausage or hot dog to fit your bread slice in the center. The eggs may be cut into 4 lengthwise.

7.    Prepare the filling by making small balls of the potato mix and stuffing them with egg or sausage. Take care to cover the central filling completely with the potato mix.

8.    Take a shallow plate filled with water. Dip a bread slice on both sides briefly. Gently and firmly squeeze out all the water from it. The slice will become flat.

9.    Place a ball of filling at the center and close it from all the four corners. Pinch and press with your fingers and hands to shape the bread roll.

10. Once all the rolls are formed, keep them in the fridge for 10 – 15 mins.

11. Deep fry the rolls in hot oil till they are golden brown and crispy.

12. Serve with tomato sauce and onion rings or salad on the side.

© Rinki’s Kitchen 2018