Potato Cheese Bread RollVeg
Enjoy the perfect teatime snack with these crispy Potato Cheese Bread Rolls. Combining soft boiled potatoes, savory spices, and melted mozzarella, these rolls are fried to golden perfection. They are crispy on the outside, gooey on the inside, and completely non-greasy. Serve them hot with a quick homemade cocktail sauce for an irresistible appetizer that everyone will love. Simple to prepare and easy to store for later, this is your new go-to snack for any gathering.
Ingredients
3 piece Potato (boiled & grated)
100 g Paneer
1 cup Mozzarella Cheese
1 piece Onion (chopped)
1 tsp Ginger (chopped)
1 tbsp Green Chilli (chopped)
Fresh Coriander
1 tsp Oregano
1 tsp Chili Flakes
1 tsp Cumin Powder
to taste Black Pepper
to taste Salt
Sliced as needed Bread
Corn flour : 2 tbsp
2 tbsp All-Purpose Flour (Maida)
1 cup Water
For frying Oil
Instructions
1
Sauté ginger, green chili, and onion in a pan with a little oil. Add grated potatoes, paneer, salt, cumin powder, oregano, black pepper, and chili flakes. Mix well and cook for a few minutes. Remove from heat, let it cool slightly, then mix in the mozzarella cheese.
2
In a bowl, mix corn flour, all-purpose flour, a pinch of salt, oregano, and chili flakes with water to make a smooth, thin batter.
3
Remove the crusts from bread slices and flatten them with a rolling pin. Shape the potato mixture into logs.
4
Lightly dampen the bread with water. Place a potato log on the edge of the bread. Apply the batter to the edges of the bread to act as a glue, then roll it up tightly, sealing the sides well. If the bread tears, use a little extra water to patch it.
5
Optionally, roll the prepared rolls in bread crumbs for extra crunch. Deep fry in medium-hot oil until they achieve a deep golden color, about 3-4 minutes.
6
Mix equal parts mayonnaise and tomato ketchup to make a quick cocktail sauce and serve alongside the hot rolls.
