Thursday, March 7, 2013

Baked Veggie Bread Rolls



It doesn't seems like winter is ready to wrap up any soon.  For the last couple of days, there was an abundance of sunlight which was deceiving enough to give an impression that spring was around the corner.  Kids had fervent desire to jump outside to play in the sun.  Being little over protective since the stressful week of sickness due to cold, I simply denied their request to go out.  Sunny days are not as far away, I assured them.  My assurance was not convincing enough, it started to snow again.  Let Nature take her turn to sort thing out.  The anxious wait for spring still continues....



Let's come to today's post.  When we were kids, my Mom used to make these bread balls by stuffing vegetable mixture and frying them.  These savory treats were given to us as our evening snacks after school.  I try not to deep fry things as much as possible.  But when it comes to some snacks, dodging from deep frying may not be an option.  Luckily the baked version of the bread rolls I experimented came out delicious and was well received by my kids and hubby.  It was a eureka moment for me when I took the first bite out of the sample rolls I took out of the oven.  The verdict was to bake the rest of the rolls.



I was a little surprised when my little one who doesn't handle heat that well, took a small plate full of rolls and enjoyed it with some ketchup   Knowing that the heat and the spices may help to relieve the cold faster for him, I encouraged him to have more rolls.  These rolls when accompanied with Chai are the proper way to enjoy it.



While I was playing around with my camera to adjust the light, I took some pictures of my orchid that bloomed again since I got them.  Here are the beautiful flowers of the phalaenopsis orchid I got.




Yields - 25 rolls

Ingredients
25 - bread slices (wheat or white)

Filling
2 - medium sized potatoes washed and quartered with skin on
1/4 cup - grated carrots
1/2 cup - fresh or frozen green peas
5 - button mushrooms chopped
2 - green chili chopped
1/4 cup - fresh coriander leaves chopped
1 - onion finely chopped
3 cloves - garlic minced
1 tsp - grated ginger
1/4 tsp - mustard seeds
1/2 tsp - dry Methi or fenugreek leaves (optional)
1 tsp - chili powder
1 tsp - coriander powder
1/2 tsp - garam masala
1/4  tsp - ground ajwain
1/4 tsp - turmeric powder
2 tsp - oil
Salt to taste

2 tbsp - oil to brush or use cooking spray to slightly coat the top.
Bread crumbs to coat - refer directions

Directions:

To make bread crumbs
  • Pre heat oven to 250 degree F.
  • Remove the sides of the bread and transfer all the side pieces on to a baking sheet and bake for 15 minutes.  Pulse the bread pieces in a food processor or chopper to get the crumbs.  Season with salt and pepper.
To make the filling
  • In a sauce pan, bring the quartered potatoes to boil by adding enough water to cover them and cook till they are soft for about 15 minutes or till a fork gets into the pieces easily.  Drain the water and let it cool.
  • In a non stick or cast iron pan splutter 1/4 tsp of mustard seeds in 2 tsp of oil.  Roast the garlic, onions and ginger till light brown.  Add turmeric, coriander, chili powder, garam masala, dry methi leaves and ajwain powder and cook till the raw smell is gone.
  • Add the grated carrots, mushroom, green peas and salt.  Cook it covered for 5 - 6 minutes.
  • Peel the skin of the potatoes. Mash the boiled potatoes and add to the vegetable mix.  Give a good stir to mix all the ingredients well.  Add the chopped coriander leaves and turn off the burner.
To make the rolls
  • Increase the oven temperature to 400 degree F.
  • Take a bowl of water and dip your hands in the water.  Using wet hands flatten the bread slice by putting them in between the hands and pressing it.  Take 1 - 2 tbsp of filling and place it in the middle and roll the bread along the long side. Press the end using wet fingers to seal good.  Dip it in the prepared bread crumbs and place on the baking sheet with the seem side down.
  • Roll rest of the bread slices with filling and coat with bread crumbs.  Brush the top with oil or use cooking spray.  Bake for 15 minutes on one side.  Flip the sides and bake for another 6 minutes or till lightly brown.
  • Serve the warm spicy and crispy rolls with ketchup.
Notes
  • Ajwain seeds or Bishop's weed or Carom seeds or thymol seeds has a taste closer to Thyme.  It is a spice that is widely used in India, Pakistan and other near east countries.  It has a strong aroma that adds a wonderful flavor to some authentic North Indian food.  They are also used as a digestive aid.
  • Ajwain and Methi leaves can be found in Indian stores.
  • You can use pressure cooker to cook the potatoes by cooking till one whistle blows.
  • You can use pre-made bread crumbs if you don't want to make from the bread sidings.  I usually make use of the sides.
  • Adjust the heat & spices according to your spice level.
  • Any left overs can be refrigerated and can be used later by toasting them in a toaster or on stove top.



18 comments:

  1. anything baked instead of frying and im sold.. so yes im def bookmarking this one

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  2. I bet kids will love this...will try it soon :) The orchid is so pretty :) How do you manage all this Shibi???- work + 3kids + cooking + blogging + gardening ??? Great job :)

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    Replies
    1. Thanks dear!!! These Orchids are the easy ones....they only need 3 ice cubes once a week, which my little helper Nicole lately started to help me out whenever she remembers :)

      I guess its mutual admiration, I always wonder how do you do things with your little one :) I guess we share the same interest cooking, blogging and gardening...don't you agree that it relieves the stress too?

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    2. I liked this discussion...been wanting to ask u both the same abt how u guys manage all this, specially Shibi with 3 kids n all...You ladies keep me going is what I'll say. If you fail, I may also fail ;-P

      Luv,
      Manju
      http://manjuseatingdelights.blogspot.com/

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  3. OMG.. mouth watering here.. Awesome clicks dear :)

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  4. Interesting recipe..looks yumm..
    http://foody-buddy.blogspot.com/

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  5. Ooh! I love this one. Saw it in a tv show a few years back. Yours have a very good shape. Mouth watering

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    Replies
    1. Actually it will go very well with some spicy chutney...these are perfect evening snacks.

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  6. I'm so ready for winter to be over. Love this bread - great flavors in this. And I have almost all the ingredients on hand (I might be out of ajwain - I need to check). Great looking dish, and who doesn't like a picture of an orchid? ;-) Really good stuff - thanks.

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  7. Thanks for dropping by at my space .I am blown away by this recipe..I m definitely going to try this...looks so yummy :)

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  8. I've seen a similar recipe at a malayalam channel cookery show...its really simple and makes a great appetizer alle. Loved it.

    Luv,
    Manju
    http://manjuseatingdelights.blogspot.com/

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  9. Shibi, this recipe is really good. Have seen similar ones with plain flour and meat mix called meat rolls. My little one loves anything with bread, it would be great idea to have mix vegies with bread to add some fiber into carbo. Will try soon.
    You are really great,Shibi.. Let God give you more strength to expose your passions in life..

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    Replies
    1. Thanks Sujan for that encouraging comments! Support from friends like you keep me going!!!

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    2. Shibi, I made this last week for lent prayer at home. Everybody liked it very much and asked me how to make this. I told them about you and gave your blog address. Thanks a lot, it is the first time I am experimenting something for a such a big crowd, just trusted my friends recipe :)

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    3. Oh Sujan, you made my day :). I am so glad that everyone liked it. Thanks again for letting me know how it turned out for you. It means a lot to me.

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