Potatoes Bread Rolls

Crispy bread roll recipe is delicious and nutritious wrap recipe. Ideal to serve with the tea  in brunch and evening snacks. Equally liked by the kids in the school lunch box 

Ingredients:

½ kg Potatoes

100 grams Chickpeas

 2 tablespoon crushed Peanut

2 tablespoons crushed Cashew nut

3/3 tablespoon Roasted cumin

1 cup Green chili chopped 

Himalayan pink salt to taste

 Red chili per need

1 tablespoon Garlic paste

1 tablespoon Ginger paste  

How to Cook:

In a medium sized skillet boil potatoes and Chickpeas.  When the boiled material cools down, mash together the mixture. Add the Himalayan pink salt, roasted cumin and half chopped green chili in the mashed potato material. Set the material aside. In a frying pan, heats some oil. Add the garlic paste in the oil, then add ginger paste and then remaining chopped green chili in it and let the material get fried on low flame when the cooked material becomes brown in color, add the boiled potatoes in it and continue to cook for further 10 minutes till the potatoes color takes slight brown color.Now remove the pan from heat let the mixture cool down and add the grounded cashew and the peanuts in the mixture. Place the material in a refrigerator so that it becomes little more thick and stuffy.  Take the slice of white bread, moisten the slice. Then press the slice between your hands to remove the excess moisture from slices. Now put fried potatoes mixture in the bread pieces and make their rolls.  Freeze the bread rolls in the refrigerator to make them little hard. In a large skillet pour the oil and let it heat. Put the rolls in the  hot oil and  fry them to deep  on moderate flame when they become golden brown and crispy takes them out of the skillet and place them on the blotted  absorbing paper to remove the excess oil . Serve the hot bread rolls with the tomato sauce in the evening snacks. Also best lunch box menu for the young kids