Growing up I had a lot of Anglo-Indian teachers in my school (The Oxford Dictionary, suggests Anglo-Indians being “Of mixed British and Indian parentage or of British descent or birth but living or having lived long in India”) and they used to make these bread and potato rolls every time we had a “fete” to raise money for charity. We as kids never had much money to donate but we sure hogged on these all the same.
So, I thought I could do a private “fete” at home and raise some “money” for (a little Chanel N°9) charity from the human in the house, in return of these. I made them and waited for the human to show up while it’s hot, he didn’t – so I ate it all by myself. 😬
..and, there went my Chanel inside my stomach
Potato and bread rolls on a nest of angel hair chillies with mixed micro greens and a miso-soy sauce.
4 bread slices
2 medium size boiled potatoes peeled and mashed
1/4 cup parboiled green peas
1/4 teaspoon cumin
1/4 teaspoon red chilli powder
1/2 teaspoon dry mango powder
1 tablespoon finely chopped coriander leaves
1 green chilli deseeded and minced
1 teaspoon ginger, finely chopped
Oil to fry and Salt to taste (approx .5tbsp)
- Heat 1 tbsp mustard oil in a frying pan and add the cumin. When the cumin seed starts to crack, add green chilli, and ginger, and sautée for a while.
- Add the potatoes, peas and all the spices including the coriander leaves and fry for 2 minutes.
- For the bread trim the edges and cut them into halves.
- Oil your palms and roll some of the mixtures into an oval shape. Make as many rolls as you can (usually it renders, 10 to 12)
- Have a small bowl of water ready to moisten the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water.
- Place the filling inside the moist bread and shape the bread to cover it all around (rendering an oval shape).
- Before frying put the rolls in the fridge so that the excess moisture is gone and thereby making the bread rolls crisp
- Heat the oil in a frying pan on medium-high heat. Fry the bread rolls until they are golden brown on all sides
For the plating
Gather some micro green and herbs + a miso-soy dressing+ angel hair chillies. Make a nest out of the angel hair chillies (if you do not find these, you can deep fry some angel hair pasta too) and place the rolls. Serve with the rest as shown in the photo.