- 5o gm tamarind for chutney
- 10 to 12 slices of bread
- 400 gm beaten curds
- oil for deep frying
- 1/2 cup milk in saucer or flat dish
- 2 tbsp sugar
- salt to taste
For filling ; 1 cup grated carrots ; 1 cup coarsely ground green peas ; 4 to 5 green chillies ;
1.25 cm piece of ginger and 1/2 tsp jeera ground to a paste ; 1 small bunch of coriander
leaves and 2 sprigs mint leaves picked, cleaned and finely chopped ; 1 1/2 tsps chilli
powder; 1-1/4 garam masala powder ; juice of 1/2 a lime; 2 to 3 kismis ; 2 tbsps chopped
cashewnuts ; salt to taste; 2 tbsps slightly roasted gram flour.
Remove crust from all 4 sides of each bread slice and keep aside. Mix the ingredients for
filling well. Take a slice of bread , dip into milk, squeeze off excess. Place some filling in the
centre. Fold over both ends and press gently in cup of hand so that a roll is formed. Continue
similarly for all the slices. Deep fry each stuffed roll of bread and cool. On cooling, cut each
roll into slices ( about 4 to 5 ) . Mix the 2 tbsps sugar and salt to taste into curds. Place a few
slices in a dish, add some of the beaten curds. Sprinkle some jeera powder and some chilli
powder and 1 tbsp of tarmarind chutney. Garnish with finely chopped coriander leaves.
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