Indian Style Filled Bread Rolls
|Soft white bread slice/Whole wheat bread||24|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Mashed potatoes||2 1⁄2 Cup (40 tbs) (Not Instant)|
|Peas||1⁄2 Cup (8 tbs), frozen and thawed or parboiled (Fresh)|
|Chopped fresh coriander/1/4 cup chopped fresh parsley||1 1⁄2 Tablespoon|
|Onion||1 , finely chopped|
|Grated ginger||1 1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Crushed pomegranate seeds||1⁄2 Teaspoon|
Trim crusts from bread with a sharp knife and set aside.
Combine filling ingredients in a bowl and mix well. Set aside.
Dip each slice of bread quickly into a bowl of water, moistening both sides at once. Gently press each slice between both hands, flattening it and squeezing out excess water.
Lay bread slices on a flat surface and, depending on the size of the bread, place 1 to 2 heaping tablespoons of filling in the center of each slice. Fold the four corners of the bread up so they meet in the center, covering all the filling. Gently roll the filled bread between the palms of your hands to form a cylinder with tapered ends. All edges should be smoothly sealed.
Deep-fry in hot vegetable oil (375° F.), a few at a time, until golden brown. Serve at once with chutney or ketchup.