They are very easy and fast to make if you have boiled potatoes ready with you.
Bread rolls and samosas are very popular appetizers in India
When I was in school I remember our cafeteria used to serve them all the time. But the difference between my recipe and the one I used to eat as a kid is OIL, bread and prep. They are normally deep fried. I don’t even remember how many of those I had. After started following WFPB lifestyle I thought I will never be able to enjoy my favorite food because original recipe contains lot of oil. So one day I thought why not bake them and believe me they turned out pretty good and crispy.
I love to eat them with my Indian Style ginger tea with soy milk.
Serving size 6
3 medium potatoes; boiled, peeled, crushed,cooled
1 Serrano pepper; finely chopped (optional)
2 tbsp fresh cilantro leaves; finely chopped
1 tbsp fresh ginger; finely chopped
1/2 tsp Garam Masala
1/2 tsp Amchur powder (optional)
1/2 tsp Red chili powder (adjust to taste)
1/2 tsp Sea Salt (adjust to taste)
6 Bread slices (Dave’s Killer Power Seed Bread used in the recipe )
1 1/2 cup luke warm water
• pre heat oven at 400 degrees if planning to eat right away .
- In a medium size bowl, add potatoes, Serrano pepper, cilantro leaves, ginger, garam masala, amchur powder, red chili powder, and salt.
- Mix all the ingredients well.
- Take another medium-size bowl. Pour 1 1/2 cup of warm water.
- Take a slice of bread. Dip one side of bread for 1-2 secs in the warm water then quickly flip to the other (dry) side of the bread for 1-2 secs. (Idea is to moist the bread. If the bread is too wet it will start breaking)
- Press the bread between your palms(gently)so the excess water is drained from the bread in the water bowl. Use the same bowl of water while pressing the bread so the excess water from bread drips in the bowl. Try to squeeze most of the water from the bread.
- Place the bread on your palm. Take a spoon full of potato mixture. Place the potato mixture in the center bread slice.
- Bring the four edges of the bread together with the filling in the middle. Press the edges and the sides of the bread together and make a shape of ball.
- Repeat Steps 4-8 to make more servings
- Take a baking safe tray and place a layer of parchment paper.
- Place the ready to bake bread rolls evenly spaces on the tray.
- Place the tray in the oven. Flip the bread rolls every 10 mins for evenly baking. The bread rolls are done when the outside is light to golden brown, depending on your preference of crispness. (I love crispy).
- Enjoy crispy Bread Rolls with Green Chutney.
*Bread rolls can be prepared 2-3 days prior serving without baking.