This is one of the first recipes I learned from my MIL as a go-to, filling, hearty breakfast that they enjoy in their family!
I love brunching on Sundays: one hearty meal - one clean up! :-D And, I turn to this treat every now and then; my boys devour it within minutes! Side note: I did do an air-fried version for myself!
This is not too difficult to whip up and is a great alternative to the typical aloo-parantha Sunday breakfast :)
Ingredients (makes about 10 bread rolls):
3 Medium potatoes, boiled
1/2 tsp of garam masala, red chilli powder, chaat masala
salt to taste
1/3 cup fresh coriander
10 slices of bread, crust removed (I used wheat bread)
1/4 cup water in a bowl (on the side)
Oil for deep frying
Steps:
Heat oil in a pan, at least 3-4 inches deep, for deep frying.**
In a bowl, mash up potatoes and add all of the masalas and fresh coriander.
Take one slice of bread, roll it with a rolling pin to flatten it. Dip your fingers lightly in the water and press the bread. You do not want this to get soaked, but slightly wet to help with binding.
Add about 1 to 1.5 tablespoons of potato masala to the center of the slice, being careful not to overstuff
Next, fold over the bread horizontally to close the slice, using a little bit of water, as needed on the tips of your fingers to help it close. Do the same thing with the sides. Repeat for all slices of bread.
Once all rolls are ready and oil is heated, begin to deep fry, approximately 3-4 at a time to not overcrowd your pan. Fry until bread is golden brown and looks crunch on both sides. Remove onto a plate lined with a paper napkin to soak up residue oil.
Serve with green cilantro chutney or maggi ketchup and enjoy!
