Veggie Bread Rolls

Ingredients

• 10 bread slices (whole wheat or white, use firm bread)
• Vegetable oil for deep-frying

For Filling

• 2 cups of mixed vegetables (such as beans, carrots, potatoes, peas), cut into small cubes
• 1 cup onions, finely chopped
• 1 tsp ginger paste (or finely chopped)
• 2 green chillies, finely chopped
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1-2 tsp red chilli powder (adjust to taste)
• 1-2 tsp lime/lemon juice
• 1/4 cup cilantro (coriander leaves), finely chopped
• Salt to taste
• 3 tsp vegetable oil

Preparation

1. Place the vegetables (except onions) in a microwave-safe bowl along with 1/2 cup water and salt and cook for 5-6 minutes until tender. Or boil separately.
   
   
2. Heat oil in a medium skillet and add the onions, ginger, and green chillies, and saute until translucent.
   
   
3. Add the garam masala, turmeric powder, red chilli powder, and saute for a few seconds.
   
   
4. Add the cooked vegetables and saute for 2-3 minutes. If there's any excess water, increase the heat and let it evaporate.
   
   
5. Add the lime juice and cilantro, stir and remove in a bowl and let cool.
   
   
6. To make the rolls, remove the crust from the bread slices. Keep a bowl of water handy. Take a slice and immerse it in water and remove immediately. Place the slice between your palms and squeeze out the water gently, keeping the shape of the slice intact.
   
   
7. Place 1-1 1/2 tsp of the veggie filling on the slice and roll gently, and seal all the edges. Repeat with all the slices and refrigerate for at least 2 hours.
   
   
8. Heat the oil for frying. Deep-fry the veggie bread rolls on medium-high heat until golden brown. Drain on a paper towel for a few seconds and place on a phulka grill or wire rack to cool a bit.
   
   
9. Serve the veggie bread rolls warm with a chutney of your choice or plain.

Related Recipes

Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes

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