Bread Bajji Roll: Your New Favourite Chai-Time Snack, Boss!

Bread Bajji Roll: Your New Favourite Chai-Time Snack, Boss!

Namaste, mere pyaare doston! And a warm Kem chho to all my Gujarati food lovers! Chef Curry Do’pyaza here, ready to spice up your life with a snack that’s as easy as it is delicious: the Bread Bajji Roll!

This isn’t just any snack; it’s a hug in food form. Think crispy, golden-brown perfection wrapped around a flavourful, spiced potato filling. We Indians, we love our snacks, right? And this one is perfect for those monsoon evenings with a steaming cup of chai, or as a festive treat during Diwali, Holi, or even a simple family get-together. I remember my own Ajji (grandmother) making these for us kids after school – the aroma alone was enough to make our mouths water!

A Little History, My Friends

The Bread Bajji, as you know, is a humble dish, but its roots are steeped in Indian ingenuity. It’s believed to have originated as a way to use up leftover bread. Clever, no? Taking something simple and turning it into a culinary masterpiece – that’s the Indian way! The addition of the potato filling is my own twist, a little something extra to make it even more satisfying.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients, Yaar!

• For the Filling:
  • 2 medium Aloo (Potatoes), boiled, peeled, and mashed
  • 1 medium Pyaaz (Onion), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level, boss!)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1/2 teaspoon Dhaniya Powder (Coriander Powder)
  • 1/4 teaspoon Amchur Powder (Dry Mango Powder)
  • 1/4 teaspoon Garam Masala
  • 2 tablespoons Hara Dhaniya (Fresh Coriander), chopped
  • Salt to taste
  • 1 tablespoon Oil
• For the Batter:
  • 1 cup Besan (Gram Flour)
  • 1/4 cup Chawal ka Atta (Rice Flour) – This is the secret to extra crispiness!
  • 1/4 teaspoon Ajwain (Carom Seeds)
  • 1/4 teaspoon Haldi Powder (Turmeric Powder)
  • 1/4 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • Salt to taste
  • Water, as needed
• Other:
  • 6-8 Bread Slices (White or Brown, your choice!)
  • Oil for deep frying

Step-by-Step Instructions (In My Friendly Style!)

1. Make the Masala Magic: Heat oil in a pan. Add the chopped onions and sauté until they turn a beautiful golden brown. Then, add the grated ginger and chopped green chilies. Sauté for another minute until the aroma fills your kitchen.
2. Spice it Up! Add the turmeric powder, red chilli powder, coriander powder, amchur powder, and garam masala. Fry for a minute, stirring constantly so the spices don’t burn. This is where the flavour party really starts!
3. Potato Power: Add the mashed potatoes and salt. Mix well and cook for 2-3 minutes, ensuring all the potatoes are coated in that flavourful masala. Finally, stir in the fresh coriander. Our filling is ready!
4. Batter Up! In a bowl, mix together the besan, rice flour, ajwain, turmeric powder, red chilli powder, and salt. Add water gradually, whisking continuously, until you get a smooth, lump-free batter. The consistency should be like a thick pancake batter.
5. Roll with It! Flatten each bread slice lightly with a rolling pin. Place a generous spoonful of the potato filling on one end of the bread slice and roll it up tightly like a spring roll. You can use a little water to seal the edges if needed.
6. Fry Time! Heat oil in a kadhai (wok) or deep frying pan over medium heat. Dip each bread roll into the batter, ensuring it’s completely coated.
7. Golden Goodness: Carefully drop the batter-coated rolls into the hot oil. Fry until they are golden brown and crispy on all sides. Don’t overcrowd the pan, fry in batches.
8. Drain and Devour: Remove the fried rolls with a slotted spoon and place them on a paper towel to drain excess oil.

Chef Curry’s Tips for Bajji Brilliance:

• Crispy Batter: The rice flour is the secret to a super crispy batter. Don’t skip it!
• Hot Oil: Make sure the oil is hot enough before frying. If it’s not hot enough, the rolls will absorb too much oil and become soggy.
• Don’t Overcrowd: Fry in batches to maintain the oil temperature and ensure even cooking.
• Spice it Right: Adjust the green chilies and red chilli powder to your liking. Remember, you can always add more, but you can’t take it away!

Cooking it Your Way!

• Gas Stove/Induction Stove: The standard method, works perfectly!
• Air Fryer: Lightly brush the rolls with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, for a healthier version.
• Oven: While not traditional, you can bake them! Preheat your oven to 350°F (175°C), place the batter-coated rolls on a baking sheet, and bake for 15-20 minutes, or until golden brown.

Nutritional Information (Approximate, per roll):

• Calories: 250-300
• Protein: 5-7g
• Carbohydrates: 30-35g
• Fat: 12-15g

Serving Suggestions:

Serve these piping hot Bread Bajji Rolls with your favorite chutney – Mint-Coriander Chutney, Tamarind Chutney, or even a simple tomato ketchup. They’re also fantastic with a cup of hot chai or coffee.

Now It’s Your Turn!

Go on, my friends! Try this recipe at home. It’s easier than you think, and the results are simply delightful. Make a batch, invite your friends and family over, and share the joy of homemade goodness. They will absolutely love you for it!