Bread rolls is one of the favorite Ramadan recipes. Bread rolls is definitely a good treat to replace kebabs and pakodas on the iftar table. The homework is to boil and shred the chicken and boil and mash the potatoes. Effort but that’s what every iftar recipe is about.
Three things are important when making bread rolls : the dampness of the bread slices when fastening and the temperature of the oil when frying. You need to close all corners of the bread roll so use as much water as you need. Fry the bread rolls on medium flame so that you don’t brown your rolls completely. I’ve dipped the bread rolls in egg before frying but you can skip that if you think it’s too heavy.
2 chicken breasts, boiled and shredded 3 medium sized potatoes, boiled 15 bread slices 1/2 tsp black pepper 1/2 tsp red chilli powder 1/2 tsp garam masala 1/4 tsp chaat masala 1 tsp of finely chopped and deseeded green chillies 2 tbsp chopped coriander leaves Salt 2 eggs, beaten 2 cups breadcrumbs
Method: 1. Mash the potatoes and add the shredded chicken, red chilli powder, garam masala powder, black pepper powder, chaat masala, salt, green chillies, and coriander leaves. Mix everything well.
2. Cut the sides of the bread slices. Use the sides to make the breadcrumbs.
3. Place the bread on a flat surface and drizzle water all over it. Press the bread slice with your fingers gently to flatten it on all sides.
3. Take a tablespoon of the potato-chicken mixture and place it in the center of the bread slice. Adjust the quantity of the stuffing according to your bread size.
4. Wet your palms. Take the slice in your wet palms and gently. Join all the four edges to fasten the roll. Fold in the top and bottom sides towards the center to seal the roll. Use more water if your bread isn’t sealing.
5. Heat oil on medium-high. The oil should be hot enough to fry the bread roll in about 10-15 seconds. If the oil isn’t hot enough, the bread rolls will become soggy since they will have absorbed too much oil.
6. Dip the bread rolls in the beaten egg, roll them in the bread crumbs, and fry. You can skip the egg and breadcrumbs if you want.
7. Fry the bread rolls till you get a golden-brown color on all sides. I’ve realized this requires constant attention.