Are you already fed up of including more meat in your meals, especially during breakfast? Or are you a vegetarian and looking for more ways to integrate healthy foods as a part of your diet? If that’s the case, there’s definitely no doubt that you’re going to love eating our vegetarian bread roll.
Just as its name says, the vegetarian bread roll is especially made for vegetarians and vegan as well. These are actually bread rolls stuffed with potatoes and peas that are fried and served along with some chutney. What’s more interesting with this dish is that you can use olive or any vegetable oil in deep-frying the bread, in case that you’re worried when it comes to using cooking oil. This recipe is very easy to make and for sure, kids and adults alike will definitely love it.
- 6 – 8 pcs. Brown or White Bread
- 2 pcs. Medium Potatoes, peeled and boiled
- 1 pc. Small Onion, chopped
- 1 cup Green Peas, boiled
- ½ tsp. Red Chili Powder
- ¾ tsp. Jeera or Cumin Seeds, crushed and roasted
- 1 tbsp. Cilantro leaves, chopped
- 1 tbsp. Oil or Olive Oil for cooking the potato stuffing
- 2 – 3 tbsps. Oil or Olive Oil for cooking the bread rolls
- Prepare the potato stuffing first by preparing all of the ingredients except the bread and the oil for cooking it. Mash the already-boiled and peeled potatoes and drain the water from the boiled peas.
- Next, heat oil in a kadhai or pan, add the onions and saute until it becomes translucent in appearance. Add the already-boiled peas then continue sautéing for at least two minutes.
- Next, add the spices on at a time, from red chili powder first, then the crushed and roasted jeera. After that, add the mashed potatoes along with the chopped cilantro leaves and mix until everything is well-blended altogether.
- When the potato stuffing is cooked, remove it from pan and transfer it to a separate bowl while allowing it to cool completely. Your potato stuffing is already finished.
- After the stuffing becomes cool, partially dip the bread in some water so that it becomes easier to roll. Make sure to drain the excess water so that it won’t become sticky.
- Put some of the potato mixture right in its middle before rolling it like you do with a spring roll wrapper. Keep rolling until it becomes cylindrical in shape.
- After rolling all of the bread, toast it in an oil-heated pan or kadhai until it becomes golden brown in color and crispy in texture. Once cooked, drain the excess oil, put it in a serving plate and serve it hot along with some green chutney or hot sauce.