Bread Roll

Ingredients

Instructions

1. 1

   Make the filling: boil 3 medium potatoes whole until tender. Cool, peel, mash. Heat 1 tablespoon oil in a skillet, add 1 teaspoon cumin seeds, then 1 chopped onion. Cook 4 minutes. Add the mashed potato, 1 chopped green chili, 1 teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon turmeric, 1 teaspoon salt, ¼ cup chopped cilantro, juice of half a lemon. Cook 3 minutes, cool slightly.

2. 2

   Remove crusts from 10-12 slices of white sandwich bread. Save the crusts for breadcrumbs.

3. 3

   Working one slice at a time, dip the bread briefly into water (count 1-2), then squeeze gently between your palms to remove excess water. The bread should be damp and pliable, not dripping.

4. 4

   Place 2 tablespoons of potato filling in the center of the damp bread. Fold the bread around the filling, pressing the edges to seal completely. Shape into an oval roll.

5. 5

   Heat 2 inches of oil to 350°F. Fry the bread rolls in batches (don't crowd) for 3-4 minutes, turning once, until deep golden brown and crispy all over.

6. 6

   Drain on a wire rack. Serve immediately with green chutney (mint-cilantro) and tamarind chutney. Best eaten while hot.