Aloo Bread Rolls
Aloo Bread Rolls or Aloo Boonda (as called at my home) is prepared with spiced potato filling, stuffed in a slice of bread and then deep fried. ‘Aloo’ in Hindi is ‘Potatoes’. Potato is the heart of many comforting dishes in Indian cuisine. Aloo Bread Rolls is crispy on the outside and tangy spicy potato filling inside makes it a delectable recipe.
My mother often cooked these for a quick snack when I was young. I just loved the taste of deep-fried crispy bread and the delicious filling dolloped with ketchup or green chutney. Somehow, thinking of this recipe always brings a smile on my face as it is deliciously comforting. If you’re looking for an indulgent Indian comforting snack, then Aloo bread roll can definitely compete with Samosa, Khasta Besan Kachori, Paneer Pakora, Onion Bhajia, Poha and Moong Dal Chilla.
This recipe looks a bit complicated at first, but it is very straight forward and the only tricky part (if I may say so) is the rolling the bread with the stuffing. Saying, that once you have done one, it will be surely easy! This bread roll can be made for a delicious brunch, evening snack or as an after-school snack.
4-6 bread slices
1 cup boiled mashed potato
1 teaspoon oil
½ teaspoon cumin seeds
1 finely chopped onion
½ teaspoon finely chopped ginger
1-2 finely chopped green chillies
Salt to taste
1 teaspoon red chilli powder
¼ teaspoon dried mango powder
¼ teaspoon garam masala
2-3 teaspoons finely chopped coriander
oil for deep frying
Heat the oil in a pan and add the cumin seed. When the cumin seed begin to splutter, add the onion, green chillies and ginger and sauté on a medium heat for 2-3 minutes or until the onions soften slightly.
Once the onions have turned light golden brown and softened add the salt, red chillies powder, mango powder, garam masala, fresh coriander and potatoes. Mix everything together and turn off the heat. Taste to adjust the seasoning according to your taste. Make 8-10 golf size balls of the filling.
Fill a shallow container with water. Take one bread slice and dip it in water for just a second. Place the slice between your palms and press, squeezing out the excess water (this makes the bread moist). Place the potato ball in the center. Carefully, bring the edges together and squeeze it to seal the stuffing within. Bread being wet will just stick together encasing the potato stuffing inside. Leave them aside for 5 minutes. (Keeping the bread roll aside is really important as the bread soaks up the excess water making them easier to handle, the bread absorbs less oil while frying and it also helps in making the bread rolls crisper).
Heat oil for deep frying. To check if the oil is ready, put a small piece of bread in the oil, the bread should come up right away. Drop the rolls slowly into it, taking care not to overlap them. Fry the bread rolls until they are golden brown, turning occasionally. This should take about 4-5 minutes. Take them out over a paper towel.
Serve them hot with green chutney and ketchup.