9
5-6 (About 400 Gms)
1
½ Cup (or less as required)
½ Cup
1 Small Piece
½ Teaspoon (or according to taste)
2 Tablespoons
½ Lime (or according to taste)
To taste
1 Teaspoon
½ Teaspoon (or according to taste)
½ Teaspoon
½ Teaspoon (or less according to taste)
for pan frying
Pre time
serves
difficulty
Boil/pressure cook Potatoes adding half a teaspoon (or as per taste) Salt.
Peel and mash the Potatoes to even consistency.
Sauté the vegetables till tender: May take 5 to 10 minutes
Add Sautéed Vegetables, Garam Masala, Chili Powder, Black Pepper Powder, Turmeric Powder, Lime Juice, Diced Coriander powder and Salt in the mashed potatoes and mix well.
Make nine tight oblong rolls of the above Veg mix. Roll a bit tight. Keep Aside.
Rake the bread and slice-out the brown sides.
Dip flat side of bread slice in a bowl of water. Dip only till half the slice is wet. Let the moisture seep in if necessary.
Take the moist slice of bread and pat it gently into a thin piece.
Placing this in one hand, place the Veg roll in the centre of the bread and fold it around.
Gently join and pat the breadin uncovered places to cover the entire Veg roll.
Roll gently in your hand if necessary.
Do this one by one and keep aside.
(Tip: If the bred is a bit more soggy, roll in a bit of corn flour. Mostly this is not necessary)
Deep Fry the bread rolls till golden brown.
Serve Crisp with Tomato Sauce/Ketchup/Chutney of choice.
