Recipe type: Breakfast

Cuisine: Indian
Yield / Serves: 4
Ingredients (240 ml cup used)

1 large potato minced or boiled and mashed

1 large onion sliced thinly

tsp. cumin /jeera

1 green chili chopped

1 tsp grated ginger or ginger garlic paste

tsp. red chili powder

tsp garam masala powder

tsp. fennel powder / saunf powder (optional)

Pinch of amchur (optional)

Salt as needed

Oil as needed

Mint or coriander leaves

8 slices of bread

Butter or oil as needed for toasting

Instructions

1.

Heat oil in a pan, add cumin, and allow it to sizzle, add ginger and fry till the raw smell disappears. Add
onions, green chilies and fry till golden

2.

Add boiled and mashed potatoes or minced. Fry for 2 to three minutes. If using raw aloo, add water
just enough to cook potatoes

3.

When the moisture evaporates, add garam masala, red chili powder, fennel powder and amchur
powder. Mix everything well, mash with the back of a ladle or masher. Cook till the mixture binds well.

4.

Trim the edges of the bread, butter or oil the outer sides of the bread, spread the curry on the bread
and place another slice on the top

5.

Toast it till golden

6.

If you do not have a toaster, you can smear the curry on one side and toast it well on both the sides till
crunchy.

7.

Serve ho

Read more: http://indianhealthyrecipes.com/potato-sandwich-aloo-sandwich/#ixzz4BwhA5GjE

Author: Swasthi
Recipe type: Snack
Cuisine: Indian
Yield / Serves: 10 rolls
Ingredients (240 ml cup used)

10 bread slice (any)

1.5 cups potatoes cubed

cup carrots and peas together

to tsp red chili powder or green chili chopped

tsp garam masala (adjust)

Generous pinch of turmeric

2 pinches of amchur (optional)

Few coriander leaves chopped

Salt to taste

Oil as needed (if frying) or butter for brushing

1 tsp plain flour (can use unbleached, organic flour)

Little water.

Instructions
1.

Steam potatoes until they are cooked al dente. Move the potatoes to a side, add carrots and peas.
Steam until the carrots are tender.

2.

Mash potatoes. Add carrots and peas, slightly mash them.

3.

Add chili powder, garam masala, turmeric, salt and amchur.

4.

Mix everything well and check the salt.

5.

Divide the mixture to 10 equal balls and make an oblong or oval shaped balls. Set these aside.

6.

Trim the edges of the bread.

7.

Make a slightly thin paste of the flour using water as needed.

8.

Toast the bread lightly until they turn a bit dry, make sure they do not turn hard.

9.

Begin to roll the bread slices to flatten them.

10.

Smear the flour mixture around the edges of the bread.

11.

Place one ball towards end and begin to roll.

12.

Stick the edges together and seal the inner filling.

13.

Heat only few tbsps oil at one time, fry in batches until golden. You can also pan fry them, butter the
bread rolls first and then toast them. To bake preheat the oven to 200 C and bake for 10 to 12 mins or until
golden.

14.

Serve with sauce or green chutney.

Read more: http://indianhealthyrecipes.com/bread-roll-recipe-snacks-recipes/#ixzz4BwhjittG