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Bread roll recipe

  • By Mary Anthony
  • Comments Off on Bread roll recipe

                                      MACARONI BREAD ROLL / BREAD ROLL STUFFED WITH PANEER / CHEESE / MACARONI

INGREDIENTS FOR MACARONI BREAD ROLL 

  • 1 cup crushed macaroni [elbow shaped]
  • ¼ cup very finely chopped onions
  • ¼ cup very finely chopped tomato
  • ½ tsp chilli pwdr
  • 1/4 tsp turmeric pwdr
  • 1 tbsp tomato sauce
  • ¼ tsp garam masala
  • 1 tbsp very finely chopped coriander leaves
  • Oil for cooking the macaroni and deep frying the rolls
  • Bread slices

PREPARATION

Crush the macaroni .Cook it in boiling water with salt . Cook for 7 – 9 minutes till done .Drain the water and run it through cold water. Drain again and keep aside. Don’t overcook it. It should be firm and not mushy. [follow the instruction given on the packet]

METHOD FOR MAKING THE STUFFING

Take 2 or 3 tsp oil in a pan on medium flame.

Add the onions and fry till translucent.

Add the tomatoes and cook till soft..

Add the chili pwdr, garam masala pwdr ,turmeric pwdr and salt. [ instead of garam masala ,you can add magic cube ,adjust salt accordingly ]

Sprinkle little water.

Add the boiled macaroni and cook for 2 – 3 minutes till it is coated well with the masala and is dry.

Add the tomato sauce and mix well. [you can also add little sugar ]

Add the chopped coriander leaves .

Remove from flame and keep aside.

METHOD FOR MAKING THE BREAD ROLL

Cut the edges of the bread.

Dip the bread in water only on one side for 1 or 2 seconds.[ just dip lightly and remove it immediately ]

Keep it in middle of the palm ,press and squeeze it with the other palm well, so that the water is completely drained.

Immediately place a spoon of stuffing in the middle of the bread.

Gather the edges of the bread to the centre and roll it in a cylindrical shape.

Be careful there should be no cracks.

Keep it in fridge for sometime.

Again try to press it gently and give a cylindrical shape .

After keeping in fridge for sometime  – it becomes easy to shape it .

Dust the roll with cornflour  , press and shape the roll again .

Deep fry till golden brown.

Remove on absorbent paper.serve hot with any sauce /chutney /dips .

VARIATIONS IN STUFFING 

FOR PANEER STUFFING

Grated paneer + finely chopped coriander leaves + salt + pepper pwdr [ u can also add cheese]

Bread roll stuffed with paneer

FOR CHEESE STUFFING

Grated cheese + finely chopped onion + finely chopped coriander leaves + finely chopped green chilli or pepper pwdr.

Bread roll

NOTE

  1. You can also fill potato ,kheema ,samosa stuffing ,egg burji ,paneer burji etc any filling of your choice.
  2. Dust it with corn flour so that the bread does not absorb oil.
  3. Keep it in fridge for an hr or more so that it becomes firm. It is must or if you fry immediately it can absorb oil .
  4. Instead of deep frying , you can use a sandwich toaster and make it like toasted stuffed sandwich with the same above fillings.
  5. You can prepare the rolls and refrigerate it and fry it when required.
  6. Use elbow shaped macaroni or any macaroni ,as any how u have to crush it .
  7. Crush the macaroni as shown in pics so that it becomes easy to stuff .
  8. If you see the pics I have also tried a mushroom shape.
  9. You can also add little grated cheese.

a short video shot by son –

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