- 6 large slices of bread 200g corn kernels boiled 100g French beans chopped finely 1 tablespoon ginger garlic paste 1 large onion chopped 1 teaspoon dhaniya (coriander seeds) powder 1 teaspoon saunf (aniseed) powder 1 teaspoon chilly (pepper) powder 1 teaspoon jeera (cumin seeds) 1 teaspoon amchur (dried mango powder) or, juice of lemon (for sourness)
These crispy bread rolls are ideal for packing in tiffins or for picnics. An easy way of making the kids eat veggies of all sorts. Generally whenever my kids complained about some veggies I always smuggled them into these rolls and they got transformed into a “junk food” they love. Since they are home made you have full control to ensure that they are healthy. You can make chicken rolls or scrambled egg rolls or meat rolls or prawn rolls with left over chicken or other meats etc. Deep frying it makes it tastier & crisper, but from a health perspective I have always shallow fried them on a pan and they turned out great too.
- Heat oil in a kadai (pan). Add jeera and allow it to splutter/ crackle.
- Add onions and fry them till golden brown.
- Add ginger garlic paste and sauté.
- Add the French beans and fry well till they are done.
- Add coriander powder, saunf powder, chilly powder, boiled corns, salt and amchur powder and mix well.
- Allow it to cool.
- Trim the edges of the bread slices.
- Dip them in a plate of water. Squeeze out the water by pressing them between both your palms.
- Stuff the filling and roll the bread up into elongated rolls.
- Roll up the bread rolls between you palms to smoothen the surface and get the desirable shape.
- Roll them in bread crumbs and shallow fry them till crisp and brown.
- Deep frying gives a better crispiness but is not advised from a health point of view. You can shallow fry on a pan.