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
25 - bread slices (wheat or white)
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
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.
- 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.
- 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.
- 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.