There are many dishes that I have carried forward without any variation, from my childhood days. Bread rolls is one of the fancy breakfast options, which goes with any weather and any mood. It is a great snack time dish too. Being a person who has special liking for traditional Punjabi snacks like samosa, aloo-tikki and chaat, bread rolls is the home made version to satisfy that craving whenever it arises.
Potatoes : 5 medium sized (boiled and peeled)
Onion : ½ cup (finely chopped)
Ginger : 1 inch (grated)
Coriander leaves : 1/3 cup (finely chopped)
Green chillies : 2 (finely chopped)
Carom seeds: ½ tsp
Salt : to taste
Anardana : 1/3tsp (optional)
Garam masala : 1/3 tsp
Oil : for deep frying
Bread : brown wheat
Take a bowl and mash the potatoes in it. Add all the ingredients except oil and bread to the potatoes and mix well so that it is a consistent solid mass. Take another bowl and pour two cups of water in it. Now take a bread slice and dip it in the water lightly, remove it as soon as it gets wet. Squeeze the bread slice by pressing it between the two palms so that all excess water is drained out. Now place a small portion (1 tbsp) of potato mixture in the center of the bread slice and cover it with the corners of the slice. Give it the shape of a tikki or an elongated cutlet. Do the same for the rest of the potato mixture and keep them ready for frying.
In a kadahi take oil and heat it up ( to check if it is ready for frying, just put a small grain of bread in it and it should rise immediately). Now put the ready bread rolls in the oil (you can put 2-3 at a time) and turn them to make crispy and brown from all sides. Serve them hot with mint chutney and tomato ketchup.