Stuffed Potato Bread Rolls

Delicious, crispy, filling. These words come to mind when I think of Stuffed Potato Bread Rolls. There are light snacks, and then there are heavy snacks. Without a doubt, Stuffed Potato Bread Rolls are on the heavier side.  In India, Bread Rolls are often served when guests drop by for evening tea. It is such a treat to gingerly grab one of these golden-brown rolls, dip it in some Green Chutney or Sweet Tamarind Chutney, then take a bite and savor the flavors as your teeth bite through the crunchy wrapping and taste the spicy potato filling. I love to eat them hot, while the crunchiness still lasts and the steam rises from the inside of the roll as soon as the first bite is taken. Be prepared to make a light dinner once you have served these golden-brown gems :)

STUFFED POTATO BREAD ROLL RECIPE

Yield : 8 Pcs

INGREDIENTS:

8 Bread Slices (Sandwich Bread)
2 cups Water
1/4 cup Milk
Oil for frying

For the filling:
3 large-size Potatoes; peeled, boiled and well-mashed
3/4 cup finely chopped Onion
1/4 cup finely chopped fresh Cilantro leaves
4-5 Serrano Green chilies or to taste; destemmed & finely chopped
1/2 tsp Cayenne pepper (Red Chili powder) or to taste
Salt to taste

How to make Stuffed Potato Bread Roll

1. In a bowl add all the filling ingredients & mix well. Adjust salt & pepper as per your taste. Keep aside.
2. Slice off the edges of the bread.
3. In a separate wide bowl, add water and milk. Mix. 
4. Soak a bread slice in the water-milk mix for about ten seconds. Lift the bread slice gently and place it on your palm.
5. Squeeze out the water from the bread slice by gently pressing the slice between your palms. Be careful not to break the bread slice while pressing.
6. Place 2 tbsp of potato mixture in the center towards one of the sides of the soaked bread slice. Now, gently roll the bread slice to cover the stuffing completely. Seal the edges of the bread, such that the stuffing does not come out from any part of the bread.   
7. Once the stuffed bread roll is sealed on all the sides, place it on a dry plate. Repeat the same process for all the other bread slices.
8. Heat sufficient oil in a wok/deep pan on medium heat. Once the oil is hot enough, gently place the rolls into the oil. Deep fry the rolls - keep turning the bread rolls every few minutes till they are golden brown on all sides.
9. Drain and place on an absorbent paper.
10. Serve Bread Rolls hot with Green Chutney or Tomato ketchup.

TIPS:

Feel free to replace potatoes with any vegetables or even Paneer (Cottage cheese) as the stuffing of your choice.