Bread roll

This used to be a lunch box or tea time regular for my kids.  Ever since the kids grew up and moved away I have hardly made it.  Recently I made it and we  enjoyed it so much that I wondered why I had put aside this recipe for so long.

Ingredients:

4 big potatoes
15 bread slices
Pinch of coriander seeds
1/2 tsp cumin seeds
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp dried mango powder
Coriander leaves
1 green chilli ( optional)
1 tbsp oil
Oil to fry


Method: Place the potatoes in  a pressure cooker with little salt and plenty of water.  Boil till soft. Remove from the cooker and peel the skin of the potatoes and mash well.  Chop coriander leaves and green chilli. Remove the sides from bread slices.

In a pan put 1 tbsp oil and when it is heated add the cumin seeds and coriander seeds.  As soon as they start crackling add the seasonings like salt, turmeric powder, chilli powder and dried mango powder.  Add the mashed potatoes and blend well. Switch off the flame and remove potato mixture to a plate.  Add chopped green chilli and chopped coriander leaves.

Take a flat bowl and add about a cup of water.  Dip one bread slice into the water.  Immediately remove and squeeze out all water. Place a spoon of the potato mixture in it and close it to form a roll. Proceed in the same way to use up all the potato mixture or as many as you require.

Pour plenty of oil in a pan . When it gets well heated add the bread rolls, few at a time and fry well till golden.  Take out and keep on a paper napkin.  Serve hot.

You can prepare the potato mixture beforehand and keep.  I used to make it the night before as time used to be short in the morning.