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]
FOR CHEESE STUFFING
Grated cheese + finely chopped onion + finely chopped coriander leaves + finely chopped green chilli or pepper pwdr.
NOTE
- You can also fill potato ,kheema ,samosa stuffing ,egg burji ,paneer burji etc any filling of your choice.
- Dust it with corn flour so that the bread does not absorb oil.
- 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 .
- Instead of deep frying , you can use a sandwich toaster and make it like toasted stuffed sandwich with the same above fillings.
- You can prepare the rolls and refrigerate it and fry it when required.
- Use elbow shaped macaroni or any macaroni ,as any how u have to crush it .
- Crush the macaroni as shown in pics so that it becomes easy to stuff .
- If you see the pics I have also tried a mushroom shape.
- You can also add little grated cheese.
a short video shot by son –
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