Bread Aloo Snacks | Bread Pockets | Bread Rolls | Bread Cutlets | Potato Snacks |
Getting it done:
In a pan add oil, once the oil is hot, add cumin seeds, carom seeds and Hing. Add the chopped. onion into that followed by ginger and green chillies. Once the onions are golden brown, add the dry spices and cook them on low heat for 2-3 minutes.
Now add the boiled potatoes and mix. Cook them for 2 minutes and add Coriander leaves to finish. And that finishes up our potato filling. For the snacks, take slices of bread and take the crusts off. Roll out the bread thin and spread some green chutney. Stuff with potato filling and seal with milk.
For the bread pockets, prepare the besan and water mix. Now roll the pocket in bread crumbs and the besan mix alternating between the two. Now deep fry them until crispy brown.
For the bread rolls, take the pocket you made and slice them into thick pieces. Grease your tava and cook both sides to get the rolls crispy and cooked. Enjoy them with tea and some hot gossip.
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