The oval shaped bread rolls contain in them such beautiful childhood memories and their crisp outer crust hides the soft warmth. They have always been my favorite and favorite of lots of people I know.
They are easy to make. For all my school picnics this is what I used to take.
The only problem with the traditional bread rolls is that they are small calorie bombs. A nice fat bread roll always requires 2 bread slices and is always stuffed with lots of potatoes and then deep friend.
Even if I am dieting, eating just one bread roll is criminal and eating 2 means I have already eaten 4 breads plus lots of potatoes. In past I used to eat 4 of these for breakfast and then few in evening or night if there were any left overs.
A traditional bread roll contains big slice 2 breads which amounts to approx 150 plus calories alone, then potato mixture adds 50 more calories to it and lots of oil. So one bread roll stands anywhere above 300 plus calories.
The baked counter part makes use of just 1 medium size bread which is 60 calories, makes use of 1 big potato which is divided into 4 parts and extremely less oil. So the baked one stands somewhere around 120 approx calories. The best part is you need not have just one, you can always go ahead and have two.
Rate Meter : Whenever I make a low calorie version of traditionally oily dish, I try to analyze how close to the taste the low cal version is and if I will switch to the low cal version for good. These bread rolls taste exactly like the fried ones, the only thing that they miss is that brown color that we get from deep frying and they also miss the oily greasy sensation that one gets while eating the bread rolls.
The best part is they can be made in advance and can be reheated in microwave, they don't go soggy while reheating.
1. 4 small/medium size breads.
2. Milk to soak the breads. Add 1 tsp sugar to the milk.
3. 1 boiled large mashed potato.Add in finely chopped onion, green chillies, 1 tsp coriander powder, salt, red chilli powder to make the mixture.
4. 1 tsp oil.
1. Soak one bread at a time in the milk and then squeeze out the liquid.
2. Put the potato mixture in between the bread and roll to give it a oval shape. If it breaks don't worry, just firmly shape it and the bread will seal itself.
3. Put in the fridge for half an hour.
4. After half an hour take them out of the fridge. Arrange on a light greased baking tray. Take 1 tsp oil in a bowl, dip your fingers and coat each bread roll with the oil.
Remember, we will use 1 tsp oil for 4 bread rolls. Try to coat the bread rolls evenly with oil.
5. Pre heat the over 240 degree C for 20 minutes and then put the bread rolls in. They are done in 20 minutes but you will have to check them after 10 minutes to change the sides. If you want you can increase the temperature of the oven because there is nothing that needs to be cooked in these bread rolls, we just want the crisp hard crust of the bread.
6. Serve Hot and enjoy