Crispy Bread Rolls

Ingredients

• 8-10 piece white bread slices
• 4-5 boiled and mashed potatoes
• 1/2 cup carrot fine chopped
• 1/2 cup cabbage fine chopped
• 1/4 cup capsicum fine chopped
• 1 onion fine chopped
• 1 inch ginger crushed or fine chopped
• 2 green chillies fine chopped
• 1/2 tsp cumin seeds
• 2 tbsp coriander leaves
• 1 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp pepper powder
• 1 tsp chaat masala
• 1 tsp cumin powder
• 1 tsp salt
• For coating
• 1 cup bread crumbs
• 2 eggs
• 1/4 tsp crushed black pepper
• 1/4 tsp salt
• Oil for frying

Steps

1. Wash, clean and chopped all veggies. In a pan or kadhai take 1 tbsp oil when oil heated add cumin seeds and sauté 30 seconds. Add chopped onion, green chillies and ginger.
2. Sauté all till the onion turns light brown add all chopped veggies sauté 2 minutes on high flame. Add all powder spices.
3. Mix and cook for 1 minute. Add boiled and mashed potatoes. Add salt and Mix well all together very well.cook for 2 minutes on high flame.
4. Add coriander leaves mix and turn of the flame. Keep aside and allow to cool it. In another bowl break both eggs,add pepper and salt. Beat well. Keep it aside. Take one slice of bread roll it with rolling pin.
5. Place the potato mixture in one side of flat bread apply water on the edges and roll it gently.
6. Make all rolls. Dip one by one roll in the egg batter then coated them with bread crumbs.
7. Keep these rolls in fridge for 15-20 minutes. Then fry them in batches in medium to high flame till they turn golden and crisp.
8. Transfer them on kitchen towel. Serve hot with ketchup or green chutney.