Bread Rolls Cigar
Ingredients
Bread slices 8
Potatoes boiled, peeled and mashed 3-4
Medium Onion finely chopped 1
Medium Green chillies finely chopped 3-4
Paneer (cottage cheese) grated 1/4 cup
Fresh coriander leaves finely chopped 2 tablespoons
Peanuts crushed 3-4 tablespoons
Salt to taste
Cornflour/ corn starch 3/4 cup
Oil to deep fry
Tomato thinly sliced 1 medium
Fresh mint leavesa few
Method
Mix potatoes, onion, green chillies, cottage cheese, coriander leaves, peanuts, Tata salt lite and mix well. Shape them into even sized rolls.
Mix cornflour and sufficient water and make a thick batter. Take some water in a bowl.
Trim the edges of bread slices, dip them in water and squeeze to drain all the water. Place a potato roll in the centre of each slice, roll and seal the edges.
Heat sufficient oil in a kadai.Dip the bread rolls in the cornflour batter and slide them into the hot oil and deep fry till golden. Drain on absorbent paper.
Fry the trimmed edges the bread slices, drain on absorbent paper.
Transfer the fried bread edges on a serving plate, arrange the bread rolls on them, garnish with tomato slices and mint leaves and serve hot with any sauce or dip.
Ingredients
Bread slices 8
Potatoes boiled, peeled and mashed 3-4
Medium Onion finely chopped 1
Medium Green chillies finely chopped 3-4
Paneer (cottage cheese) grated 1/4 cup
Fresh coriander leaves finely chopped 2 tablespoons
Peanuts crushed 3-4 tablespoons
Salt to taste
Cornflour/ corn starch 3/4 cup
Oil to deep fry
Tomato thinly sliced 1 medium
Fresh mint leavesa few
Method
Mix potatoes, onion, green chillies, cottage cheese, coriander leaves, peanuts, Tata salt lite and mix well. Shape them into even sized rolls.
Mix cornflour and sufficient water and make a thick batter. Take some water in a bowl.
Trim the edges of bread slices, dip them in water and squeeze to drain all the water. Place a potato roll in the centre of each slice, roll and seal the edges.
Heat sufficient oil in a kadai.Dip the bread rolls in the cornflour batter and slide them into the hot oil and deep fry till golden. Drain on absorbent paper.
Fry the trimmed edges the bread slices, drain on absorbent paper.
Transfer the fried bread edges on a serving plate, arrange the bread rolls on them, garnish with tomato slices and mint leaves and serve hot with any sauce or dip.
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