Bread Rolls – Crispy Vegetable-Stuffed Bread Rolls

Soft bread wrapped around a spiced vegetable filling and fried until crisp – these bread rolls disappear fast at tea time.

Tips from the Ruchippura kitchen

• Squeeze the bread firmly after dipping – too much water makes it tear.
• Seal the edges well so the filling stays in while frying.
• Fry in hot oil for a crisp, non-greasy finish.

Lakshmidevi Nair

Bread Rolls (Crispy Vegetable-Stuffed Bread Rolls)

Crispy bread rolls stuffed with a spiced potato, carrot and pea filling and fried until golden. An easy, crowd-pleasing tea-time snack.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 rolls

Course: Snack

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 12 slices bread
• 1 cup onion chopped
• 1 cup potatoes cooked and mashed
• 1/2 cup carrot grated
• 1/2 cup green peas
• 1 tbsp green chilli finely chopped
• 1 tbsp coriander leaves chopped
• 1 pinch turmeric powder
• salt to taste
• oil for frying

Method

 

1. Heat a little oil in a kadai and sauté the onion and green chilli for a few minutes.
2. Add the potato, carrot, peas, coriander leaves, turmeric and salt. Cover and cook for a few minutes, then mix well.
3. Dip each slice of bread in water, squeeze and flatten it.
4. Place a tablespoon of the filling in the middle and roll up, sealing the edges.
5. Fry in hot oil until golden brown.