Thursday, 9 April 2015


Chickpea, Cheese & Potato Breadrolls


Crustless Bread - 10 slices White or brown
Potatoes         - 2 boiled and mashed
Chickpeas - 1 cup boiled and mashed
Mozzarella         - 1/2 cup grated
Salt                 - to taste
Green Chili Paste - 1 tspoon
Amchoor         - 1 tspoon
Coriander         - 2 tblspoon finely chopped
Oil                 - to shallow fry
Water             - to dampen the bread


In a bowl, mix mozzarella cheese, mashed potatoes, mashed chickpeas, coriander leaves, green chilli paste, amchoor, and salt.
Now Soak each slice in the water bowl for a second, one at a time.
Squeeze out water by pressing between palms.
Place a bread slice on the worktop/chopping board, place some of the chickpea and potato mixture in the center.
Now roll the both sides over the filling to cover it firmly.
Ensure that the edges are well sealed.
Heat 2 tblspoon of oil in a heavy shallow pan and shallow fry the rolls from each sides until golden brown.
Place the bread rolls on an absorbent paper to drain the excess oil.
Serve hot with tomato ketchup, BBQ sauce or mint chutney. Also goes very well with tea or coffee.

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