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Tuesday, February 18, 2014

Spicy Bread Rolls

During each marathon announcement, Valli keeps on throwing googlies towards us in the form of "conditions" to make the themes more challenging. As one hardly notices the fine print on the products by manufacturers, I pay little attention to the clauses at the first glance. I sit after sending my selected themes to Valli, go through the announcement again and leisurely repent. The same thing happened again with the theme I chose this week. I wanted to try Danish pastries and cigar rolls real bad under the "rolled and baked" theme until I went through the clauses again. My excitement bubble burst after seeing the condition "to be done from scratch". I wasn't going to sit and start from the scratch but went for an easy substitute instead. I had seen sweet and savory roll versions prepared with bread plenty of times before and thought I will go with this instead.
And yes, I do bake bread at home regularly but since this is not about bread making, I will save it for another post. I have used whole wheat bread and spicy potato curry for the filling here. Feel free to use any filling of your choice but keep it on the dry side. These real crisp and yummy rolls can be a great teatime snack. Serve them hot with a spicy / sweet chutney.
Ingredients:
10 - 12 Bread slices
About 1 cup potato curry / any other spicy filling
Melted butter to bush the rolls 
 
Method:
* Take the bread slices and trim off the crusts to make an even shape. 
* Using a rolling pin, roll them thin without breaking.
* Place about a tbsp. of curry on one of the shorter ends. Wet (with water) along the other end of the shorter side.

* Start from the end where filling is, and go on rolling like a cylinder.
* Seal the ends with moistened fingers if needed.
* Repeat the steps with the remaining bread slices. Brush them with melted butter all over and arrange them on a baking sheet.
* While doing the prep work, preheat the oven to 350 degree F. Bake them for 12 - 15 minutes or until they turn crisp. Remember to flip them around a couple of times in between during the baking process.
* For a quicker version, they can be sautéed in a pan too instead of baking.
This is going to be a part of BM # 37 under the theme of "Rolled and Baked Recipes".

Comments 

10 comments:

The Pumpkin Farm said...

this is healthier option, loved it

nandoos Kitchen said...

yummy, tasty bread rolls

Nalini's Kitchen said...

Delicious looking bread rolls,I make it often,instead of baking I toast it in the pan...

Pavani N said...

Those bread rolls look super cute and delicious.

Sreevalli E said...

Beautiful rolls & loved the bake version more..

Chef Mireille said...

that photo showing the insides looks too good

Archana Potdar said...

I never make bread rolls as they guzzle oil but I love the baking idea. Thanks.

Harini-Jaya R said...

These never fail to please! Love these!

Padmajha PJ said...

I usually deep fry these.Will try your version too...

Srivalli said...

Now I really feel bad for those conditions that prevented us from enjoying your other decided recipes....hope you will make it for us sometime..:)..these bread rolls look so good and I can munch on anytime..