Скачать или смотреть Snack With Leftover Bread | Crunchy Potato Roll

🌟 Crispy Bread Aloo Rolls

Ingredients
• 3–4 leftover bread rolls (softened, crumbled or squeezed)
• 2 medium boiled potatoes (mashed)
• 1 onion, finely chopped (optional)
• 1 green chili, chopped
• ½ tsp red chili powder
• ½ tsp garam masala
• ½ tsp cumin powder
• ½ tsp chaat masala / amchur
• 2 tbsp coriander leaves, chopped
• Salt to taste

For coating:
• 2 tbsp cornflour + 2 tbsp maida (all-purpose flour)
• ¼ cup water (make a thin slurry)
• Bread crumbs as needed
• Oil for deep frying


Method
1. Prepare filling – Mix mashed potatoes, crumbled bread, onion, chili, ginger, coriander, and all spices. Form a smooth dough.
2. Shape – Divide into small oval rolls / cylindrical shapes.
3. Make slurry – Mix cornflour + maida + water into a smooth, thin batter (should coat rolls but not be too thick).
4. Coat – Dip each roll in slurry → roll in bread crumbs. For extra crispiness, repeat slurry + crumbs twice.
5. Fry – Heat oil on medium flame. Deep fry until golden brown and crisp.
6. Serve – With green chutney, mayo dip, or tomato ketchup.

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👉 Pro tip: After coating, keep the rolls in the fridge for 10–15 minutes before frying — helps crumbs stick better and makes them extra crunchy.

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