Masala Stuffed Bread Rolls/Masala Stuffed Bread Pakora

Ingredients

10 slices of white bread, edges trimmed off
oil to deep fry
1 bowl of water to dip the bread slices

For the masala

3 medium size potatoes, boiled, peeled and mashed
1 medium size onion, finely chopped
1 tsp finely chopped ginger
2 green chillies, finely chopped
4 tbsp fresh green peas (if you are using the dried green peas, boil it)
1 tsp cumin seeds
3 pinches of dried mango powder/amchoor (optional)
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp garam masala
2 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

Preparation

For the masala

1. Heat oil in a pan. Add cumin seeds to it. Once it splutters, add chopped onion, ginger, green chillies, green peas and salt to it . Saute for 5 minutes on medium flame.

2. To this add the mango powder, turmeric powder, red chilli powder and garam masala. Mix well and saute for another 2 minutes.

3. Now add mashed potatoes to this and mix  well. Cook for another 2 minutes. Add more salt if required.

4. Turn off the heat . Add chopped coriander leaves to the masala and mix gently. Allow it to cool down.

5.  Take a small lemon size ball of masala in your hand and roll it in oval shape. Likewise, make 10 masala balls.

To make stuffed bread rolls

1. Take each slice of bread and dip one side of the bread lightly in water.

2. Using your palms, press the bread slice well to squeeze out the excess water.

3.  Place the oval shaped masala filling in the center of the bread and cover it completely giving an oval shape. Similarly make all the stuffed bread rolls and keep aside for 10 minutes.

To see how to make this shape, see my post unnakkaya .

To deep fry the bread rolls

1. Heat oil in the kadai on medium flame. Put the stuffed bread rolls in oil carefully.

2. Fry the bread rolls until they turn golden brown in color and drain them on a kitchen towel (While frying, turn them occasionally so that all the sides are fried evenly).

Serve hot with tea.