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Saturday, February 9, 2013

Sweet Potato Bread Rolls

When my brother was in college, he used to bring his friends home and mom would make delicious bread rolls for all. They were great fans of mom's cooking and this tradition followed when I went to college. When I bought home sweet potatoes, I had a different plan. But I completely forgot about those potatoes after a day and when I saw the potatoes lying in the pantry, I decided to make bread rolls what mom used to make with a little change. Mom usually prepare bread rolls with potato and I substituted it with sweet potato. Sweet potatoes have a lot of fibres and so after cooking and peeling, I couldn't add it directly to the filling. I had to pass the cubes through a wire mesh to get rid of the fibres. The filling tasted wonderful with a little hint of sweetness from the sweet potato. Preparing the bread slice is very important in making these rolls. Just dip one side of the slice in water and remove immediately. You don't want to end up with a soggy bread. Place the slice in one palm and press it with your other palm to extract all the water from it. If water remains in the slice, then the rolls will end up soggy. Wet bread can be shaped easily whereas the dry bread will crumble while shaping. If you don't like the crust, then you can remove it before dipping the slice into water. But I love the extra crispy crust in the rolls so I didn't remove it. Take care to extract all the water from the bread before placing the filling. I learnt it the hard way...





Makes 12 Rolls
Ingredients:
Bread Slices-12
Oil-For Deep Frying

For The Filling:
Sweet Potato-2 nos
Bread Slices-4 nos
Oil-1 tsp
Cumin Seeds-1/2 tsp
Onion-2 nos
Red Chilly Powder-1/2 tsp
Pudina Powder-1 tsp
Salt-to taste
Cumin Powder-1/2 tsp

Procedure:
1.       Pressure cook the sweet potatoes for 10 minutes.
2.       Remove from water and allow it to cool.
3.       Peel the skin and mash the potatoes.
4.       Place it inside a metal sieve and press it to through the sieve with the help of a spoon. By doing this you get smooth mashed sweet potatoes and can get rid of the fibres.
5.       Break the bread slices into small pieces and add it to the sweet potato and mix well.
6.       Heat oil in a pan and add cumin seeds.
7.       When they crackle add finely chopped onions and sauté until golden.
8.       Add the red chilly powder, pudina powder, salt and cumin powder and mix well.
9.       Add the mashed sweet potato mixture and cook on medium flame until everything mixes well.
10.   Remove from flame and allow the mixture to cool.
11.   Divide into 12 equal portions and roll each portion into a ball.
12.   In a plate take some water.
13.   Place a bread slice and remove it immediately.



Prepare the filling.



Dip the bread in water and remove immediately.



Press it to extract water from it.



Place the filling in the centre.



Shape the bread into a ball carefully sealing the slice.



Deep fry until golden.



Serve with tomato sauce.



Do you want a roll???






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