Friday, September 20, 2013

Crispy Bread Rolls

" Crispy Bread Rolls" filled with a mix of assorted vegetables and cheese.


Bread, Crustless - 8 slice
Green Capsicum, (sliced lengthwise) - 1/2 medium
Red Capsicum ( sliced lengthwise) - 1/2 medium
Yellow Capsicum, (sliced lengthwise) - 1/2 medium
Onion, sliced - 1 medium
Garlic (finely chopped)- 3-4 cloves
Tomato, (deseed and sliced) - 1 large
Mushroom, sliced - 2-4 pieces
Olive oil - 1 tablespoon
Mozzarella cheese, shredded - 3/4th cup
Black pepper (coarsely ground)- 1 teaspoon
Salt to taste
Oil for deep frying


For the filling

Heat 1 tablespoon of olive oil in a kadhai and add the sliced onion followed by garlic. Saute the onion garlic till the onion turns translucent. Add the green, red and yellow capsicum along with mushrooms and saute for 3-4 min. Add tomato, salt and pepper mix well and cook for 2-3 min. Ensure that the vegetables are just cooked, not mushy and all the water is dried up. Remove from heat and let the vegetable mixture cool. Once cool add  the mozzarella cheese and mix well.
"Crispy Bread Rolls"

To make the rolls

Take water in a deep dish or plate and add 1/2 teaspoon of salt. Soak each slice, one at a time, in water for about ten seconds, remove and squeeze out excess water by pressing between palms. Place some of the vegetable cheese mixture on the center at one end and roll the rest of the slice to cover the stuffing firmly and ensure the edges are sealed well. Repeat the same for all the bread slices and prepare the rolls.
Heat enough oil in a kadhai and deep fry the rolls until golden brown. Drain and place rolls on absorbent paper.

Serve hot with tomato ketchup.

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