Indian Potato Croquettes ‘Bread Roll’ Recipe:
This is our Indian version of the recipe that is better known as potato croquettes around the world but we call them ‘Bread Rolls’. Our Indian version however is packed with loads of strong flavors from the various Indian spices we use in it. It is indeed a full indulgence for all the amount of oil we use while we sauté the stuffing and finally deep fry the croquettes, but I prefer to keep my guilt at bay sometimes. The bread rolls are best served for breakfast or with evening tea as snacks along with our spicy Indian Coriander Chutney or simply Tomato Ketchup. Here’s the detailed recipe to a favorite breakfast in my household, the Indian Potato Croquettes alias Bread Rolls.
Ingredients (Makes 4 Croquettes):
- 4 thin slices of white bread
- 1 cup boiled potato (2 large potatoes), mashed or grated over the large holes of the grater
- 1 large onion, fine chopped
- 1 large green chili, fine chopped
- 100 gms whole peanuts
- ½ cup chopped fresh coriander
- 1 teaspoon dry coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon roasted cumin powder
- ¼ teaspoon Garam Masala powder (Indian spice mixture)
- Salt to taste
- Oil for cooking and frying
- Brush the frying pan with some oil and roast the peanuts till they are nice golden brown, sprinkle salt and strain on a kitchen towel. Wrap and rub briskly to remove the flakes off and keep aside.
- Add a tablespoon of oil to the same pan, add onions followed by green chilies, fry till translucent and then add coriander, cumin, red chili, black pepper and garam masala powder.
- Fry for a minute and add the mashed potatoes, fold the entire mixture together till it blends properly and add salt to taste. Fry for a minute then add fried peanuts and chopped fresh coriander, strain in a flat tray or plate and allow it to cool down.
- Now, cut the hard sides off the bread slices, take some water in a wide bowl to which add some salt.
- Carefully immerse a slice of bread in the water bath for just a second or two, remove and keep the bread slice flat on one palm and press softly with the other palm to strain out all the water from the bread carefully without letting it crumble.
- Leave the slice of bread still on you one palm and place ¼ of the potato mixture on the centre of the bread slice, carefully fold in all the four ends over and slowly roll into a croquette using both the hands, softly apply a little pressure as you work through so that if there is still any excess water in the bread it is released off. Repeat with other slices and make all the croquettes.
- You may immediately deep fry it and serve, but I prefer to set them aside for 15-20 minutes for that lets all the excess water dry off and the crust hardens a bit, thus soaking lesser oil while deep frying. Drain on a tissue paper before serving hot with Tomato ketchup or Coriander Chutney.
Dos and Don’ts:
- Do add fine chopped veggies if you want to the filling.
- Do not fry the filling in case you want to cut on a few calories.
- Don’t leave too much water on the bread before stuffing it.
- Completely heat the oil before dropping in the croquettes else it will break and scatter.