Aiyo! Bread 65 Roll Hai Kya Baat! (Bread 65 Roll: Simply Amazing!)
Namaste and Adaab, my food-loving friends! Chef Curry Do’pyaza here, back in your kitchens (and hearts!) with a recipe that’s guaranteed to make your taste buds sing a Bollywood tune!
Today, we’re diving into the delightful world of Bread 65 Roll. This spicy, tangy, and utterly addictive dish is a fantastic fusion of Indian and Indo-Chinese flavors. It’s a real chatpata (spicy and tangy) treat that will leave you wanting more.
When to Roll Out the Bread 65?
Bread 65 Roll is a party favorite! You’ll often find it gracing tables during festive occasions like Diwali, Holi, and even Eid celebrations. It’s also a popular snack for birthdays, picnics, or simply when you’re craving something mazedaar (delicious) on a rainy monsoon evening. It’s the perfect dish to share with loved ones, bringing smiles and satisfied sighs all around.
A Little History Lesson
The “65” family of dishes (Chicken 65, Paneer 65, etc.) originated in Chennai, South India. The exact origin story is a bit of a mystery, with several restaurants claiming to have invented it. However, the common thread is a fiery, flavorful marinade and a deep-fried finish. We’re taking that amazing flavor profile and applying it to humble bread, creating a vegetarian delight that’s both familiar and exciting!
Let’s Get Cooking!
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients – The Masala Magic
- Bread Slices: 6-8 (white or brown, your choice!)
- Besan (Gram Flour): 1/2 cup
- Maida (All-Purpose Flour): 2 tablespoons
- Corn Flour: 2 tablespoons
- Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 tablespoon
- Lal Mirch Powder (Red Chili Powder): 1 teaspoon (adjust to your spice level!)
- Haldi Powder (Turmeric Powder): 1/2 teaspoon
- Dhania Powder (Coriander Powder): 1 teaspoon
- Jeera Powder (Cumin Powder): 1/2 teaspoon
- Garam Masala: 1/4 teaspoon
- Kashmiri Lal Mirch Powder: 1 teaspoon (for vibrant color)
- Nimbu Ka Ras (Lemon Juice): 1 tablespoon
- Hara Dhania (Fresh Coriander Leaves): 2 tablespoons, finely chopped
- Curry Leaves: 10-12, finely chopped
- Salt: To taste
- Oil: For deep frying
Step-by-Step Instructions – Chalo Banaye! (Let’s Make It!)
- Bread Prep: Cut the edges off the bread slices. Flatten each slice gently with a rolling pin. This makes them easier to roll.
- The Spicy Filling: In a bowl, mix besan, maida, corn flour, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, Kashmiri lal mirch powder, lemon juice, salt, curry leaves and chopped coriander. Add a little water at a time to make a thick, smooth batter. It should be thick enough to coat the bread slices.
- Coat and Roll: Dip each flattened bread slice into the batter, ensuring it’s evenly coated on both sides. Carefully roll the bread slice tightly, like a mini spring roll. Secure the edges with a little extra batter if needed.
- Fry to Golden Perfection: Heat oil in a kadai (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 should take about 3-4 minutes per batch.
- Drain and Serve: Remove the fried bread rolls with a slotted spoon and place them on a paper towel to drain excess oil.
- Garnish and Enjoy: Sprinkle some chopped coriander leaves and a squeeze of lemon juice over the rolls. Serve hot and mazedaar!
Chef’s Gyan (Tips) for Best Results
- Don’t overcrowd the pan while frying. This will lower the oil temperature and result in soggy rolls.
- Adjust the amount of red chili powder to your liking. If you prefer a milder flavor, reduce the quantity.
- For extra flavor, you can add a pinch of ajwain (carom seeds) to the batter.
- Make sure the oil is hot enough before adding the rolls. This will ensure they become crispy and don’t absorb too much oil.
Cooking It Your Way
- Gas Stove: The classic method, perfect for achieving that deep-fried crispiness.
- Induction Stove: Works just as well as a gas stove, offering precise temperature control.
- Air Fryer: For a healthier option, you can air fry the rolls. Preheat your air fryer to 350°F (175°C). Spray the rolls with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown.
- Oven: You can bake the rolls for a healthier twist. Preheat your oven to 375°F (190°C). Place the rolls on a baking sheet lined with parchment paper, spray with oil, and bake for 15-20 minutes, flipping halfway through, until golden brown.
Nutritional Information (Approximate per Roll)
- Calories: 150-200
- Protein: 3-5g
- Carbohydrates: 20-25g
- Fat: 5-8g
Serving Suggestions – Khao Piyo Aish Karo! (Eat, Drink, and Be Merry!)
- Serve Bread 65 Roll as a starter or snack with mint chutney, tomato ketchup, or schezwan sauce.
- Pair it with a refreshing glass of lassi (yogurt-based drink) or a cup of hot chai (tea).
- Arrange the rolls on a platter with colorful vegetables like sliced cucumbers, carrots, and tomatoes for a visually appealing presentation.
Time to Get Cooking!
So there you have it, folks! My recipe for Bread 65 Roll. I urge you to try this lazeez (delicious) recipe at home. Gather your ingredients, put on your favorite music, and let’s get cooking! And don’t forget to share this delectable dish with your friends and family. After all, food is best enjoyed when shared with loved ones.
Happy cooking, and until next time, Alvida! (Goodbye!)