Thursday, 30 January 2014

Potato/ Aloo sandwich, Potato and Bread roll ups

Potato Bread rolls

This is so much fun to make and eat, I am just showing a potato filling but you can make endless variations sweet or savory, fill it with egg, chocolate or paneer …it’s amazing for breakfast, tea time or an easy packed lunch J
So here’s what you need,


White Bread- 8 slices
Potato- 2 large, boiled and mashed.
Coriander, finely chopped- 1 tsp.
½ a Green chilly, finely chopped
Cumin seed- ½ tsp
Mustard seeds- ½ tsp
Turmeric- ½ tsp
Chaat masala- 1 tsp
Chilly powder (optional)
Coriander powder (optional)
Butter- 2 tbsp.
Water to seal the rolls
You will also need a rolling pin.

1. Prepare the potato filling; in a small pan heat a tsp. of oil add in cumin and mustard seeds allow to splutter.
2. Add the turmeric, add in the potatoes, spices, chaat masala (leaving some for garnishing) coriander, chilly and salt to taste. Mix well and allow cooling. 

3.  Remove the crust (which can be used to make bread crumbs) of the bread and using a rolling pin roll out so it looks flat and thin, like a sheet.

4. Once, the potato filling cools down, place about a tbsp. of the filling rolled up on the flattened bread, and roll up the bread.

5. Dip your fingers in water and gently dab them on the end of the roll just to seal it, continue the same with the rest
6. Then place them all in a row with the open end facing up, cover with a damp paper towel or cloth. And let it rest for 10 minutes (this is essential step or your rolls would begin to crumble when you toast them)
7. finally, place the griddle/ pan on high to medium heat, place some butter and toast the rolls starting with open ends facing the pan then turn,

once both sides are toasted, transfer to a plate, serve it hot-  sprinkle some chaat masala and serve with some ketchup...Yumm!!!