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Bread Cutlet Roll: A Chaat Wala’s Delight, Made Easy!

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Chef Curry Do’pyaza

Bread Cutlet Roll: A Chaat Wala’s Delight, Made Easy!

Namaste Doston! Kem cho? (Hello friends! How are you?) Chef Curry Do’pyaza here, back with another delicious and easy recipe that will tantalize your taste buds and leave you wanting more! Today, we’re diving into the world of Bread Cutlet Rolls, a popular street food snack that’s perfect for any occasion.

Think of those rainy monsoon evenings, the festive cheer of Diwali, or even a simple family get-together. That’s where these crispy, savory rolls shine! They’re the perfect appetizer, snack, or even a light meal.

A Little History, My Friends

The Bread Cutlet Roll is a brilliant example of Indian ingenuity. It’s believed to have originated as a way to use leftover bread and vegetables. Street food vendors, with their magical touch, transformed simple ingredients into a culinary masterpiece. This humble dish has since become a beloved snack across India, enjoyed by people of all ages.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients – The Stars of Our Show

  • 4-5 medium sized Aloo (Potatoes), boiled and mashed
  • 1 medium sized Pyaaz (Onion), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 2-3 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level!)
  • 1/2 cup Hara Dhaniya (Fresh Coriander), finely chopped
  • 1/2 teaspoon Lal Mirch Powder (Red Chili Powder)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon Amchur Powder (Dry Mango Powder) – for that tangy kick!
  • Salt to taste
  • 8-10 Bread slices (White or Brown, your choice!)
  • Water, for dipping the bread
  • Oil, for shallow frying

The Magic Begins: Step-by-Step Instructions

  1. The Flavor Base: In a large bowl, combine the mashed potatoes, chopped onions, grated ginger, green chilies, coriander, red chili powder, turmeric powder, garam masala, amchur powder, and salt. Mix everything thoroughly until you have a well-combined, flavorful mixture. The aroma should be enticing!

  2. Shaping the Cutlets: Divide the potato mixture into equal portions (about 8-10). Shape each portion into a small, oval or cylindrical cutlet. Make them nice and plump!

  3. Bread Bath: Take a slice of bread and dip it quickly in water. Don’t soak it! Just a quick dip on both sides. Gently squeeze out the excess water. The bread should be damp but not dripping.

  4. The Roll Up: Place a potato cutlet on the damp bread slice. Carefully roll the bread around the cutlet, sealing the edges tightly. Make sure the cutlet is completely enclosed in the bread. Repeat with the remaining cutlets and bread slices.

  5. Golden Brown Goodness: Heat oil in a shallow pan or skillet over medium heat. Once the oil is hot, gently place the bread rolls in the pan, seam-side down. Fry them until they are golden brown and crispy on all sides. This usually takes about 3-4 minutes per side.

  6. Drain and Serve: Remove the fried bread rolls from the pan and place them on a paper towel-lined plate to drain excess oil.

Chef’s Tips for the Perfect Roll

  • Don’t oversoak the bread, or it will become soggy and difficult to handle.
  • Make sure the potato mixture is well-seasoned for maximum flavor.
  • Fry the rolls over medium heat to ensure they cook evenly and become crispy without burning.
  • You can add other vegetables like peas, carrots, or capsicum to the potato mixture for added flavor and texture.

Different Ways to Cook

  • Gas Stove/Induction Stove: The traditional method, as described above, works perfectly on both gas and induction stoves.
  • Air Fryer: For a healthier option, you can air fry the bread rolls. Preheat your air fryer to 350°F (175°C) and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  • Oven: Preheat your oven to 375°F (190°C). Place the bread rolls on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. You can lightly brush the rolls with oil before baking for extra crispiness.
  • Microwave: I do not recommend this method for Bread Cutlet Rolls.

Nutritional Information (Approximate, per roll):

  • Calories: 150-200
  • Protein: 3-5g
  • Carbohydrates: 20-25g
  • Fat: 5-8g

Serving Suggestions

Serve these delicious Bread Cutlet Rolls hot with your favorite chutney, such as mint-coriander chutney, tamarind chutney, or even tomato ketchup. A sprinkle of chaat masala on top adds an extra burst of flavor! They are also fantastic with a steaming cup of chai (tea).

Your Turn!

Now it’s your turn to bring this delightful street food snack to your own kitchen! Try this recipe at home, and share the joy with your friends and family. I promise, they’ll be thanking you for it! Happy cooking, my friends! Dhanyavaad! (Thank you!)