Bread Roll with Masala Chai

Instructions

1. 1

   Prepare the Potatoes

   • Boil the potatoes in a pot of water until they are tender and can be easily pierced with a fork, which should take about 15-20 minutes.
   • Once cooked, drain the water completely. Let the potatoes cool down enough to handle, then peel the skins and mash them thoroughly in a large bowl. Ensure there are no large lumps.
2. 2

   Create the Spiced Filling

   • Heat 1 tbsp of oil in a small pan over medium heat.
   • Add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
   • Add the grated ginger, green chilli, and green peas. Cook for another 2 minutes, stirring occasionally, until the raw smell of ginger disappears and the peas are tender.
   • Add the turmeric powder, red chilli powder, and garam masala. Stir and cook for 30 seconds until the spices are fragrant.
   • Transfer this sautéed mixture to the bowl with the mashed potatoes. Add the amchur powder, chopped coriander leaves, and salt. Mix everything together until well combined. Allow the filling to cool down completely.
3. 3

   Assemble the Bread Rolls

   • Trim the brown crusts from all the bread slices.
   • Pour some water into a shallow plate or bowl.
   • Take one slice of bread, dip it into the water for just a second (do not soak), and immediately remove it.
   • Firmly press the wet bread slice between your palms to squeeze out all the excess water.
   • Place about 2 tablespoons of the cooled potato filling in the center of the flattened, moist bread.
   • Carefully bring the edges of the bread together to cover the filling. Gently press and roll between your palms to form a smooth, crack-free oval or cylindrical shape. Repeat this process for the remaining bread slices and filling.
4. 4

   Fry to Golden Perfection

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of bread into it; if it sizzles and rises to the top quickly, the oil is at the right temperature.
   • Gently slide 2-3 prepared rolls into the hot oil, being careful not to overcrowd the pan.
   • Fry the rolls for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried rolls from the oil and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Serve Hot

   • Serve the bread rolls immediately while they are hot and crispy, accompanied by green chutney, tamarind chutney, or tomato ketchup.