Bread Manchurian Roll: A Chatpata Fusion Treat!

Bread Manchurian Roll: A Chatpata Fusion Treat!

Namaste Dosto! Kem Chho? Sat Sri Akal! Chef Curry Do’pyaza here, ready to spice up your life with a truly delectable dish: the Bread Manchurian Roll!

This isn’t just food, my friends, it’s a party in your mouth! It’s the perfect blend of familiar comfort and exciting new flavors. Think of it as your favorite pair of worn-in jeans, but bedazzled with sequins!

When Do We Feast On This?

Bread Manchurian Rolls are a star during festive seasons like Diwali, Holi, and even those cozy monsoon evenings when all you crave is something warm and satisfying. It’s also a fantastic snack for kids’ birthday parties or a quick and easy appetizer for unexpected guests. Honestly, any time is a good time for these delightful rolls!

A Little History Lesson (Without the Homework!)

The story goes that Indo-Chinese cuisine, like Manchurian, was born in Kolkata, India. Chinese immigrants adapted their cooking to suit the Indian palate, resulting in a delicious fusion. The Bread Manchurian Roll is a modern twist on this classic, taking the familiar Manchurian flavors and wrapping them in the comforting embrace of bread. It’s a culinary marriage made in heaven!

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients (The Magic Makers):

• 6 slices of Bread (White or Brown, your choice!)
• 1 cup Cabbage (Patta Gobhi), finely shredded
• 1/2 cup Carrot (Gajar), grated
• 1/4 cup Capsicum (Shimla Mirch), finely chopped
• 2 Green Chilies (Hari Mirch), finely chopped (adjust to your spice level!)
• 1 inch Ginger (Adrak), grated
• 2 cloves Garlic (Lehsun), minced
• 2 tablespoons All-Purpose Flour (Maida)
• 1 tablespoon Cornstarch (Cornflour)
• 1/2 teaspoon Red Chili Powder (Lal Mirch Powder)
• 1/4 teaspoon Turmeric Powder (Haldi Powder)
• 1/2 teaspoon Garam Masala
• Salt (Namak) to taste
• Oil (Tel) for frying

For the Manchurian Sauce:

• 2 tablespoons Oil (Tel)
• 1 inch Ginger (Adrak), minced
• 2 cloves Garlic (Lehsun), minced
• 1/4 cup Onion (Pyaaz), finely chopped
• 1 Green Chili (Hari Mirch), finely chopped (optional)
• 2 tablespoons Soy Sauce
• 1 tablespoon Tomato Ketchup
• 1 tablespoon Red Chili Sauce
• 1 teaspoon Vinegar (Sirka)
• 1/2 teaspoon Sugar (Cheeni)
• 1 cup Vegetable Broth (or water)
• 1 tablespoon Cornstarch (Cornflour) mixed with 2 tablespoons water (for thickening)

Step-by-Step Instructions (The Fun Part!):

1. Prep the Filling: In a large bowl, combine the shredded cabbage, grated carrot, chopped capsicum, green chilies, grated ginger, and minced garlic.
2. Bind It All: Add the all-purpose flour, cornstarch, red chili powder, turmeric powder, garam masala, and salt. Mix well until everything is nicely combined. The mixture should be moist enough to hold together.
3. Shape the Rolls: Trim the crusts from the bread slices. Flatten each slice slightly with a rolling pin. Place a spoonful of the vegetable mixture on one end of the bread slice and roll it up tightly, sealing the edges with a little water.
4. Fry to Golden Perfection: Heat oil in a deep frying pan or wok over medium heat. Gently drop the bread rolls into the hot oil and fry until they are golden brown and crispy on all sides. Remove them with a slotted spoon and place them on a paper towel to drain excess oil.
5. Make the Manchurian Sauce: Heat oil in a pan or wok. Add the minced ginger and garlic and sauté for a minute until fragrant. Add the chopped onion and green chili (if using) and sauté until the onion is translucent.
6. Sauce It Up: Pour in the soy sauce, tomato ketchup, red chili sauce, vinegar, and sugar. Stir well and bring to a simmer.
7. Thicken the Sauce: Add the vegetable broth (or water) and bring to a boil. Gradually pour in the cornstarch slurry (cornstarch mixed with water), stirring constantly to avoid lumps. Cook until the sauce thickens to your desired consistency.
8. Coat and Serve: Gently add the fried bread rolls to the Manchurian sauce and toss to coat them evenly. Serve immediately, garnished with chopped spring onions (hara pyaaz) or coriander leaves (dhaniya patta).

Chef’s Tips for Best Results:

• Don’t overfill the bread rolls, or they might break apart while frying.
• Make sure the oil is hot enough before frying the rolls, or they will absorb too much oil.
• Adjust the amount of green chilies and red chili powder to your spice preference.
• For a richer flavor, you can add a pinch of black pepper powder (kali mirch powder) to the vegetable mixture.

Cooking Variations (For Every Kitchen!):

• Gas Stove/Induction Stove: Follow the instructions above for frying and making the sauce.
• Air Fryer: Preheat your air fryer to 350°F (175°C). Lightly brush the bread rolls with oil and air fry for 8-10 minutes, or until golden brown and crispy, flipping halfway through. Then, prepare the sauce on the stove top and toss the air fried rolls.
• Oven: Preheat your oven to 375°F (190°C). Place the bread rolls on a baking sheet lined with parchment paper. Brush them lightly with oil and bake for 12-15 minutes, or until golden brown and crispy. Then, prepare the sauce on the stove top and toss the baked rolls.

Nutritional Information (Approximate Values per Serving):

• Calories: 300-350
• Protein: 8-10g
• Carbohydrates: 40-45g
• Fat: 15-20g

(Note: Nutritional information may vary based on specific ingredients and portion sizes.)

Serving Suggestions (Make it a Feast!):

• Serve the Bread Manchurian Rolls as a standalone snack or appetizer.
• Pair them with a side of Schezwan sauce for an extra kick.
• Garnish with chopped spring onions or coriander leaves for a fresh touch.
• Serve them hot and fresh for the best flavor and texture.

Time to Cook!

So there you have it, my friends! A simple yet sensational recipe for Bread Manchurian Rolls that will surely become a family favorite. Go ahead, give it a try, and let me know how it turns out. Share your delicious creations with your loved ones. Happy cooking!