Crispy..Crunchy Bread Rolls

I couldn't just resist it....all the vows to eat low fat..low carb food to control my weight ..thats been upscale from quite some time inspite of all my attempts, were put aside...I had to have it....

I had some Potato filling left over and suddenly remebered this divine snack we used to have in canteen...Crispy and crunchy ...( the ones that make that krrr... sound when you bite into it!)Bread rolls filled with potato filling...

But then i decided ...that since now i am a member of the food blog world ...i need to show some ingenuity..and do that something 'extra' yet simple...so I made Bread rolls with mint flavoured potato filling!!

Here goes the preparation. The proportions are a bit sketchy rather than detailed..since it is a leftover recipe.

2 medium potatoes boiled and de-skinned and mashed

4-5 Bread pieces with edges removed

1 Tbsp of Mint paste

1 medium Onion finely chopped

2 green chillies finely chopped

1 inch Ginger piece -grated

1 tsp garam masala

pinch of turmeric(optional)
oil to cook and fry

salt to taste

Heat 1 tbsp of oil in a pan and when its heated add the onions and the green chillies and the turmeric. Saute till the onions are transparent.Add grated ginger and saute further for 1 min. Add the garam masala, salt and the mashed potatoes. Mix it over the flame for 2-3 mins. Remove the pan from the flame and add the mint paste , mix well. Allow it to cool. On cooling make table tennis sized balls out of potato mix.

Take a pot of water with a wide mouth. Take one piece of bread, dip it fully in the water and pull it out immediately. Hold the bread piece between your palms and squeeze it enough to release the water and not damage the now fragile piece of bread. Still holding the bread piece in one of your palms, place one of the potato mix balls prepared earlier on to the bread and close the bread over it. All open ends should be closed. You might want to tap the ball to elongate it so that the bread closes better on it. Repeat the process with rest of the bread pieces.

Heat oil for frying in a deep skillet. Lower the Bread rolls into the oil once heated. Take care not to overcrowd the skillet with rolls. Change sides in between for even frying. Take the rolls out when it attains the golden brown colour. Place it in tissue paper for the extra oil to go away.

Serve it with Tomato sauce and Corriander chutney while warm.

It is definitely a winner when guests drop in, in the evening and something nice and quick needs to be prepared.