What makes this bread roll recipe better than the rest is the tangy soaking water. Generally all the recipes call for soaking the bread slice in plain water, I have even seen a recipe call for soaking it in milk. However, in this recipe lime juice and cayenne/ lal mirchi powder is added to the soaking water elevating this recipe to the next level. Also you can cut of the crust from your bread or not, this all depends on your personal preference . In my personal opinion, I think that the bread slice without the crust stays enclosed much better than the bread slice with the crust on.
I have adapted this recipe from Sindhi Rasoi. You must check out her blog, she has some really cool recipes.
For the Filling
5 large potatoes, boiled, peeled and cubed
6 thai green chilies, slit down the middle
6-8 curry leaves
1/4 cup cilantro, finely chopped
2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/4 tsp cayenne / lal mirch powder
2 tsp lime juice, or squeeze 1/4 of a lime
salt, to taste
about 25 slices of bread ( I used white whole wheat bread, you can use whole wheat or plain white bread )
2 cups of water + juice of one lime + 1 tsp red chili powder ( this is the water you will use to soak the bread in ).
oil for deep frying
Cut the crust off (optional, but preferred ).
Prepare soaking liquid ( water + lime juice + cayenne ).
Briefly soak the slice.
Squeeze out the water from that slice.
Place about 2 tbsp of filling on the slice.
I fold in the sides to form a neat edge.
Just roll it up !
For the filling
- Heat oil in a large saucepan. When hot add the mustard seeds, as they splutter, add the green chilies, curry leaves, turmeric powder and cayenne.
- Immediately add the cubed potatoes and salt. Mix it all well together. Let it cook for another 3-4 minutes and then remove it from the stove. Mix in the lime juice. Set aside to cool.
- Briefly dip each slice in the soaking water mixture. Press the soaked slice of bread between your palms to remove as much water as you can.
- Lay the soaked sliced flat on your work surface and add about 2 tbsp of the cooled potato mixture, down the middle.
- Now you can either roll the bread, covering the filling, like a cylinder or a sphere. Either shape will do. I made mine cylindrical.
- Pinch all the open ends close and if there is any tears, repair it a patch of soaked bread piece ( keep one soaked slice aside for this purpose ).
- Repeat the same for all the pieces. Meanwhile heat oil in your deep fryer or wok. Make sure that the oil is medium hot ( leaning a bit more towards the hot ) . Deep fry the pieces till they turn a deep golden brown. Drain on an absorbent paper. Enjoy them while they are still warm with your favorite mint chutney or nahi toh tomato ketchup jindabad ! !
- Note : the bread roll should sizzle and bubble immediately when put in the oil. If the oil is a little cold, the bread roll will soak up excess oil.