Vegetable Bread Rolls | How To Make Vegetable Stuffed Bread Rolls
We moved from a 1100 sq feet town home to a 2500 sq feet home. Yay! Huge home with a decent backyard space for kids to run around and stay outdoor most of the summer break. Our kitchen is not a bad size and dining table is placed on the other side of the wall. This is totally different from the open floor plan we had in our previous home. We are still living with limited counter space and I scramble around the kitchen like a headless chicken to cook something. Kitchen remodeling is yet to begin. We are getting rid of the wall, adding an island, a gas stove and more kitchen cabinets. I am slowly settling in the new neighborhood, enjoying the beautiful farmers market, spending my weekends with gardening projects, finding my favorite Indian grocery stores and organizing the rooms as per our liking. I keep the meals simple as there is limited counter space. I tried my best to organize my pots and pans, spices and herbs but kitchen still looks chaotic. The floor is littered with pressure cookers, small appliances and onion-potato-garlic rack. I make quick meals on days I don’t want to work there.
I made vegetable bread rolls for kids last week. You can read about my post on 50+ snacks for kids here. I am sure it will home handy as the school year just began. I make this snack with white bread as I felt rolling out was easier and it retained its shape. I could easily roll them to make the snack. You can definitely try to make it with multi grain or whole wheat breads to make vegetable stuffed bread rolls for your loved ones. You can replace the filling with beets-paneer masala or paneer-bell pepper stir fry or shrimp curry/minced meat curry.
Vegetable Bread Rolls
Ingredients
- 1 tbsp oil
- 1 tsp mustard seeds
- 1
green chilly, minced (can use vegetable chopper to easily chopped the vegetables) - 1 inch ginger, minced
- 1 tsp
turmeric powder - 1/4 cup boil potatoes, mashed
- 1/2 Juice of lemon
- Salt to taste
- Bread slices (trim the edges)
- Water to seal the edges
- Oil to cook the bread
Instructions
Cooking Directions
- Heat oil in a saucepan. Once hot, add mustard seeds and let it crack
- Add ginger, green chilly and turmeric powder and saute well
- Add the potatoes and saute for 3-5 minutes.
- Switch off the flame and add cilantro and lemon juice.
- Add salt to taste
Steps to Assemble the bread
- Trim the edges. Place a bread on the working surface. Using a rolling pin, gently roll out the bread to a flat rectangle. Work gently so it doesn’t stick to the surface.
- Turn the bread and gently roll out.
- Place the filling in the corner and roll them into a cigar. Seal the edges with water
- Cook the bread in a tawa with little oil
- Serve hot with ketchup or mint chutney
