So for the week 1, we going to be enjoying a hearty snack instead of these heavy duty parathas. For day 1, I have a childhood favorite, Bread Roll. Though I had enjoyed this much at my friends place, Amma had never actually made it herself. Well she was always busy making so many other dishes!
When I had made it first time, those were mini serves and with familiar vegetables. Today’s recipe has broccoli and carrot and tastes ultimate after being fried!
Since the whole day was spent cooking all the snacks, I was not able to taste. However Konda and Athamma enjoyed and they had to skip their dinner by the time I had completed all the dishes.
Konda said the broccoli gave a wonderful taste to the stuffing, so you know how to use your new vegetable right. This was the first time I was cooking with broccoli and wanted to have a friendly dish to get used to it.
So try this next for your party, will surely be a great hit!
For the Stuffing
Carrots, diced – 1/2 cup
Broccoli, blanched – 1/2 cup
Boiled Potato – 1/2 cup
Green Chilies – 2 medium
Red Chili flakes -1 tsp
Salt to taste
Garam Masala – 1/2 tsp
For the outer Layer
Bread Slices – 4 – 6
How to make the Stuffed Bread Rolls
Wash and blanch the broccoli, keep it aside.
Wash and dice the carrots into tiny pieces. par boil it for MW 5 mins.
MW potato for 4 mins.
Mash potatoes well, add carrots, broccoli, green chilies, salt, red chili flakes and mix well. ensure you mash the carrot and broccoli well.
Divide mix into small equal balls. Press well.
Meanwhile, soak the bread slices in water and squeeze out the water.
Spread the bread slice on your palm and place the vegetable ball and cover it completely. Roll and press well on all sides to ensure the bread covers the stuffing inside.
Heat a pan with oil and when its hot, deep fry the stuffed bread balls.
Cook on all sides till the balls turn golden in colour. Drain out using a slotted spatula and keep on a kitchen towel.
Serve hot with tomato ketchup!
These vegetable balls can be made ahead and frozen.