Uma Devi Ramachandra
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Potato and Corn Rolls
DRY FRUIT MODAK
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1 sandwich bread loaf, not sliced
200 g - potato (boiled, with salt, peeled and mashed)
handful of boiled fresh green peas
1 carrot medium, grated fine
1 tbsp - chopped, coriander leaves
1/2 tsp - garam masala
1 onion, medium, chopped fine
haldi a pinch
2 green chillies, chopped fine
1/2 inch - ginger piece, chopped fine
1.5 tbsp - butter
1.5 tbsp - oil
1 tsp - red chilli powder
1 tbsp - cashew nut
2 tbsp - milk
1 tbsp - maida
How to Make Stuffed bread
Cut and remove a square portion from the top of bread.
Carefully remove inner portion (for stuffing), without breaking the walls.
Make crumbs with removed bread pieces.
Keep the bread and crumbs aside.
Heat oil, fry onion, green chillies, ginger, till the onions turn translucent.
Add grated carrot, saute for a min.
Add potato mash, peas, red chilli powder, garam masala, haldi, salt, chopped coriander and cashew pieces.
Stir once, keep it for 1 min and remove.
Add 2 to 3 tbsp bread crumbs to the above stuffing and mix well.
Stuff the inside of bread with the stuffing tightly.
Close the opening with the removed square portion of bread.
Mix maida and milk with a pinch of salt in a deep plate.
Gently roll the stuffed bread in maida solution so that whole bread is coated with it.
Heat butter in a pan and fry the bread on all sides by gently rolling it in butter.
Keep it in a big plate and make slices. Serve hot with onion and tomato rings.
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