Bang! it’s festive time! you love and we love the smell coming out of your secret Kitchen! hate it! but you simply can’t keep off those peeping toms!
Argh!When there is a health conscious person around you, you need to think and be choosy about your prepared cuisines and snacks, Maam. You cannot compromise on the nutritional quality of every dish and snack you make for such persons. After all, ‘Atithi Devo Bhava’ (Guests are like Gods – so, treat them nicely).
The snack recipe that I am going to tell you is ‘Crunchy Bread Rolls’. The ingredients of this recipe have nutritional qualities. I have used fresh whole wheat bread, fresh paneer or cheddar cheese, boiled potatoes, dry roasted peanuts, onion, ginger, rava or sooji, and low-fat cooking oil. This snack is very easy and healthy to make and very tasty and delicious when you will eat it. So, here is the recipe. You can quickly note it down and enjoy trying it at home during every festive occasion.
10 or 12 fresh Sandwich Brown Bread (made of Whole Wheat) slices
100 gram fresh Paneer or Cheddar Cheese
2 medium-sized potatoes – boiled with skin
2 big serving spoons of Peanuts – dry roasted with skin
1 medium-sized Onion (Finely Chopped)
1 teaspoon grated Ginger
2 teaspoons Corn Flour
4 to 5 tablespoon Rava or Sooji
1 small spoon Garam masala
1-2 small spoons Red Chili Powder
1 teaspoon Cumin (Jeera) Powder (Roasted)
Salt to taste
1 cup finely chopped Green Coriander Leaves
Low Fat Cooking Oil for Deep Fry
Peel off the potato skin and mash it evenly to make a smooth paste. Keep aside.
Grate the paneer on a grater and keep aside.
Heat one teaspoon of low-fat cooking oil in a pan. Add grated ginger and chopped onion and lightly sauté them till you good smell starts coming to your nose.
Add the grated paneer, all the dry spices, the mashed potato, and chopped coriander leaves. Mix well and put off flame. No water is required here.
When the mixture is cooled, put it into a large bowl.
Remove the skin of the dry roasted peanuts. Crush half of the peanuts and dry grind the rest of them. Now, add these into the paneer mixture and mix well. Keep aside.
(For making Bread Rolls)
Dissolve the corn flour into one cup water to make a very thin consistency.
Take one dry bread slice, just sprinkle some corn flour water on it and gently press it with both your palm. Then, place the damp bread on your left cupped palm; fill it with one or two spoons of the mixture and seal the edges of the bread on all sides. Give it an egg-like or round shape to your snack roll.
Repeat the above step with all the other bread slices and make nice egg-shaped or round rolls. Keep them aside.
Note: Make sure that all your bread rolls don’t crack anytime during the making process.
Heat some cooking oil in a frying pan. First smear the bread rolls with the dry sooji and then deep fry them on medium flame till golden brown and crisp.
Place all the Bread Rolls on absorbent paper to drain out the extra oil. Serve hot with Mint Chutney, Coriander Chutney, or Tomato Ketchup.
Tips and Variations:
- While giving a shape to your bread rolls, make sure that all the edges of the bread are sealed properly. Otherwise, it would look crude and not well-formed.
- If you wish to give a more glaze texture to your bread rolls, dip each of your bread roll into beaten egg whites before deep-frying them golden brown. This can be a good idea for the brown bread rolls to hold back the filling from coming out.
- Seriously, if you are using whole wheat brown bread slices instead of the white bread, use fresh ones and do not dip into the water or else it will break.
- You can also use the white bread to give a more elasticity to the texture.