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Aye Hai! Bread Roll Chaat – Your New Favourite Snack, Boss!

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Chef Curry Do’pyaza

Aye Hai! Bread Roll Chaat – Your New Favourite Snack, Boss!

Namaste, Salaam, and Sat Sri Akal, my delicious friends! Chef Curry Do’pyaza here, ready to tickle your taste buds with a snack that’s as vibrant and colourful as a Holi celebration!

We Indians, we love our chaat! And this Bread Roll Chaat? It’s the ultimate crowd-pleaser. Think crispy, golden-brown bread rolls filled with a spicy, tangy potato mixture, topped with chutneys that explode with flavour. Wah!

When do we eat this beauty?

Anytime, yaar! But especially during festivals like Diwali, Holi, or even a simple monsoon evening with chai. It’s perfect for parties, potlucks, or just a quick and satisfying snack when you’re feeling peckish. It’s a very popular dish in North India and is a common street food.

A little bit of history, just for fun:

While the exact origins are a bit hazy (like the Delhi smog sometimes!), Bread Roll Chaat is believed to have evolved as a clever way to use leftover bread. Someone, somewhere, had the brilliant idea to stuff it with spiced potatoes and fry it up. The rest, as they say, is delicious history!

Ready to get cooking? Let’s go!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

What you’ll need (The Ingredients List, My Friends):

  • For the Potato Filling:
    • 4 medium-sized Aloo (Potatoes), boiled, peeled, and mashed
    • 1 medium Pyaaz (Onion), finely chopped
    • 1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
    • 1 inch Adrak (Ginger), grated
    • 1/2 tsp Lal Mirch Powder (Red Chilli Powder)
    • 1/2 tsp Haldi Powder (Turmeric Powder)
    • 1/2 tsp Dhaniya Powder (Coriander Powder)
    • 1/4 tsp Amchur Powder (Dry Mango Powder)
    • 1/4 tsp Garam Masala
    • 2 tbsp Hara Dhaniya (Fresh Coriander Leaves), chopped
    • Salt to taste
  • For the Bread Rolls:
    • 6-8 Bread Slices (White or Brown, your choice!)
    • Water for soaking
    • Oil for deep frying
  • For the Chaat Toppings (The fun part!):
    • Meethi Chutney (Sweet Tamarind Chutney)
    • Hari Chutney (Green Coriander-Mint Chutney)
    • Dahi (Yogurt), whisked smooth
    • Sev (Thin Gram Flour Noodles)
    • Finely chopped Pyaaz (Onion)
    • Finely chopped Hara Dhaniya (Fresh Coriander Leaves)
    • Chaat Masala

Let’s get cooking! (Step-by-Step, My Style):

  1. Make the Magical Potato Filling: In a large bowl, mix together the mashed potatoes, chopped onion, green chillies, grated ginger, red chilli powder, turmeric powder, coriander powder, amchur powder, garam masala, chopped coriander leaves, and salt. Mix it well, my friend! Taste and adjust the spices as needed. It should be spicy, tangy, and oh-so-flavourful!
  2. Prepare the Bread Rolls: Take a bread slice and dip it quickly in water, squeezing out all the excess water gently. Don’t soak it for too long, or it will fall apart!
  3. Stuff and Shape: Place a spoonful of the potato filling in the center of the soaked bread slice. Bring the edges together to form a tight roll or a patty. Make sure it’s sealed well so the filling doesn’t escape during frying.
  4. Fry ‘Em Up!: Heat oil in a kadhai (wok) or deep frying pan over medium heat. Gently slide the bread rolls into the hot oil, a few at a time. Fry until they are golden brown and crispy on all sides. This takes about 3-4 minutes per batch.
  5. Drain and Cool: Remove the fried bread rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool slightly before assembling the chaat.
  6. Assemble the Chaat (The Grand Finale!): Place the fried bread rolls on a serving plate. Gently press down on each roll to flatten it slightly.
  7. The Chutney Shower: Drizzle generous amounts of meethi chutney and hari chutney over the bread rolls.
  8. Yogurt Power: Spoon dollops of whisked yogurt over the chutneys.
  9. Garnish Like a Pro: Sprinkle sev, chopped onions, and chopped coriander leaves over the chaat.
  10. Chaat Masala Magic: Finally, sprinkle a generous pinch of chaat masala over everything.

Chef’s Tips for the Perfect Bread Roll Chaat:

  • Don’t over-soak the bread: A quick dip is all you need!
  • Seal the rolls tightly: This prevents the filling from leaking out during frying.
  • Fry on medium heat: This ensures the rolls are cooked through and crispy.
  • Adjust the spices to your liking: Make it as spicy or mild as you prefer!
  • Use fresh chutneys: They make all the difference!

Cooking it your way:

  • Gas Stove/Induction Stove: Follow the deep-frying instructions as above.
  • Air Fryer: Lightly brush the bread rolls with oil and air fry at 350°F (175°C) for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  • Oven: Preheat oven to 375°F (190°C). Place the bread rolls on a baking sheet, brush with oil, and bake for 12-15 minutes, flipping halfway through, until golden brown and crispy.

Nutritional Information (Approximate per serving):

  • Calories: 300-400
  • Protein: 8-10g
  • Carbohydrates: 40-50g
  • Fat: 15-20g

Serving Suggestions:

Serve Bread Roll Chaat immediately after assembling. It’s best enjoyed fresh and crispy! Pair it with a cup of hot chai or a refreshing glass of lassi.

Time to get cooking, folks!

I hope you enjoyed this recipe as much as I enjoy sharing it with you. Now, go forth and create some Bread Roll Chaat magic in your own kitchens! Experiment with the toppings, adjust the spices, and make it your own.

Try this amazing recipe at home and share your experiences with your friends and family.
Happy cooking, and remember to always cook with love!

Yours truly,

Chef Curry Do’pyaza!