Serve these delightful veggie bread rolls for your Super Bowl or any
Crunchy and filling, these vegetarian/vegan rolls are also nutritious
as they have a multi-vegetable filling. Get your five servings of
vegetables ... all in a couple rolls.
1/4 cup cilantro (coriander leaves), finely chopped
Salt to taste
3 tsp vegetable oil
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.
Heat oil in a medium skillet and add the onions,
ginger, and green chillies, and saute until translucent.
Add the garam masala, turmeric powder, red chilli
powder, and saute for a few seconds.
Add the cooked vegetables and saute for 2-3 minutes.
If there's any excess water, increase the heat and let it evaporate.
Add the lime juice and cilantro, stir and remove in a
bowl and let cool.
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.
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.
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.
Serve the veggie bread rolls warm with a chutney of
your choice or plain.
When you're ready to fry the rolls, take only as many as you need for
one batch; keep the other rolls refrigerated until ready to fry to
prevent them from becoming soggy.
It's important to dip the bread in water (step 6) as this prevents the
slices from soaking up too much oil when frying.