Bread Rolls with Potato stuffing
- Potatoes 5 large
- Bread 8 slice [cut the brown sides and use the white part only]
- Green chilies 2 seeded and finely chopped
- Coriander 1 small bunch finely chopped
- Onions 2 small finely chopped
- Turmeric 1/2 Tsp
- Mustard seeds 1/2 Tsp
- Curry leaf -2 sprigs
- Oil for frying the potatoes and brushing on Tikkis (2 Tbsp)
- Salt as per taste
Boil the potatoes with a spoon full of salt, peel and thoroughly mash them.
In a pan, heat a Tsp of oil and add mustard seeds. After the seeds sputter, add onions, fry till they are translucent and add turmeric and curry leaves. Fry for a few seconds, add the mashed potatoes, salt and mix well. Cool this mixture.
Make 8 equal portions of the mixture, shape them in your palm in an oval shape. Keep aside.
Trim the bread from the sides and wet it completely with water, press the bread with your palm and remove excess water.
Keep the wet bread in your palm, place the oval shaped potato and roll the bread in a spindle shape and seal the edges such that the potato filling is completely inside the bread.
Prepare all the rolls and brush them with oil. Keep aside.
Preheat the Airfryer for 8 minutes at 200˚C and brush the basket with a bit of oil before placing the prepared rolls. Let the Airfryer run for about 12-13 minutes to get golden crisp potato filled bread rolls.
Serve hot bread rolls with tomato ketchup or a chutney of your choice along with masala chai.