Cheesy Cauliflower Fritters – From Leftover Cauliflower Curry
Cauliflower fritters – this is one interesting dish I have made recently and wanted to share with all moms. It’s very simple to make. But I ll tell you why I’m super excited to share this recipe. This recipe will surely help those moms who have fussy eating kids. I face a difficult time everyday feeding my kid healthy vegetables and curry. Many times it’s a complete “No” from him. So this is just an innovative idea I had tried and trust me he actually finished 2 bowls of curry and he din’t realize he ate the food which he dislikes normally. And this gives utmost satisfaction to a mom. This is healthy and quick to make. Normally for kids food we are not calorie conscious. Only thing is they should get that nourishment of green vegetables and fruits. So you have to make it interesting from their perspective.
If you have lots of leftover cooked vegetables, you can always try this method to make them interesting. We normally throw the leftover veggies into our garbage bag. But this is how you can actually serve one of the best and quick appetizer. To make this appetizer, I have taken cauliflower and potato curry (dry sauteed) which is a much common dish in my kitchen. This is infact one most popular main course in North India. Read the recipe of cauliflower & potato curry/ fry (Aloo Gobi) which is used as the main ingredient. Even if you don’t have leftover veggies you can always sautee them instantly and use for this. I remember there is one similar recipe I have posted on site and that is vegetable kabab
Crispy corn chaat is a great appetizer and an easy party snacks item. When we go to BBQ Nation, I just love the crispy corn they serve in appetizers. This crispy corn chaat is quite similar to that recipe.
The process might be similar or different. However when we are talking about crispy corn chaat, there are two ways of serving them.
Either serve fried corns with finely chopped onions, green chilli & coriander leaves.
Second way is saute the fried corns with chopped onion and garlic, green chillies, coriander leaves.
For that tangy flavor add lemon juice or vinegar. Vinegar is normally used while sauteeing with onion and garlic. This is an easy tea time snacks as well.
There is another healthy way of making corn chaat. That is different from this Corn Chaat as that is made from only boiled sweet corns. But for parties and get together, this makes a perfect snacks.
Guys but be careful while frying these coated corns in oil. After dropping them into oil, they start to crackle spilling oil all over. So just be careful while dropping battered corns into oil. Do that as quickly as possible. Then immediately cover it with a lid for few minutes.
When I made this first time, I got many burst on my hand as I was bit slow in dropping the corns. So they started bursting out. And it’s painful in fact.
Paneer Corn Seekh Kabab is one of my favorite appetizer. This is an easy to make dish and at the same time its a protein rich snacking item. For extra crunch I have added corn kernels to the kabab. This is a healthy snacking item for kids as well. I have served them with my favorite condiment curd & cilantro dip. You can in fact shape them like patties, crispy balls or whatever shape you like. I have used skewers (seekh) and shaped it as log around the skewer. These are perfect for any get together, any party or even for kids tiffin box. You can make the mixture in advance and refrigerate them for future use. You can deep fry or shallow fry the kabab.
If you are looking for party appetizers, please read few more quick and super hit party appetizers on our blog like:
Arancini is an Italian dish. This is an easy, quick and delicious appetizer. This is a mixture of rice or say risotto and cheese which are coated with bread crumbs and deep fried. So they are crispy and cheesy. This Veg Arancini from Dal Khichdi is an Indian twist to this Italian snacks.
Making Arancini was in my to-do list since quite a long. But this one is little different with dal or lentils added to it. But trust me this has made it more delicious. I had lots of leftover khichdi in refrigerator and I got this idea to use them in this way. Again my 4 yr old baby doesn’t like to eat Khichdi. But he loved this crispy & cheesy bites recipe.
So this is a way we can give nutritious food to our kids. You can also add few vegetables if you are making them for kids. These are crispy, cheesy and my kid loved this. So I got an excellent tiffin box idea now for him.
What is Dal Khichdi?
Khichdi is an Indian comfort food and an one pot dish in which rice and lentils are cooked together along with mild spices. I love this in a medium thick consistency and little bit of mushy. This is light for our tummy and hence good food if you have any stomach ailment.
In India this is a popular dish called as Dal Khichdi. Even if you are not in mood to cook anything, you can make this quick main course item which takes less than 10 minutes to make. Read Dal Khichi recipe here.
Serve them with curd items like raita, buttermilk or simply pickles. It also tastes great with an extra spoon full of ghee or melted butter on top of it.
You can make this appetizer from only left over rice as well.
How to prepare veg arancini?
Authentically arancini is cheesy rice balls prepared with risotto rice. But you can always do that experiment with other ingredients also.
For this recipe, I have taken grated mozzarella cheese. You can take any other processed cheese as well. If you want to make this more cheesy then stuff some extra cheese in the centre of the balls. This is an easy snacks and best for any party and get-together. Quick, simple and yummy. I have served them with Curd & Cilantro Dip which goes well with these crispy bites. You can also serve them with regular coriander dip or with tomato ketch up.
These delicious veg seekh kababs are made from mixture of green vegetables. So this is one of the healthiest appetizers/ starters. Vegetable seekh kababs are incredibly delicious and easy to make at home. These are healthier kid’s lunch box recipes as well. Best part is you can do all preparation and make the mixture from night and store them in refrigerator. And fry in morning. So this way you can save lot of time. Also place them in bread slices and make healthy and filling sandwich for your kids. These are also great finger foods for toddlers.
It’s called as seekh kabab because the kabab mixture is shaped around skewer (seekh) and then grilled or shallow fried. Originally they used meat mixture to make seekh kabab. However in this recipe we are making this completely vegetarian & vegan. Many make vegetarian kabab from soya chunks as well. I will share the recipe of Soya Chunk kabab soon.
How to make veg seekh kabab?
For this recipe take variety of vegetables like carrots, green beans, green peas, lots of potatoes. You can add grated beet roots, spinach also to this recipe. This is an easy recipe and also healthy as it has goodness of all vegetables.
In this kabab recipe, potatoes plays an important role along with gram flour for binding purpose. I have pan fried/ shallow fried them. I have not used skewers but only shaped them to logs before frying. You can also give them shape of patties and make burgers. These are excellent food idea for kids as they will just love this yummy preparation.
Appetizers or snacks has a great place in our cuisine. These are the dry snacking items which goes well for any holiday get-together, any kind of parties, or even for your tea time, these appetizers play an important role in pleasing taste buds and hence loved by everybody.
There are numerous party appetizer ideas and recipes. Just play with ingredients and you will make some better and tastier dishes every time. Crispy potato lollipop is one of the quickest of the quick appetizers. Takes only 10 minutes to prepare these lollipops. Only thing you need to do is you should boil the potatoes well in advance and cool it. Then in no time your crispy potato lollipop is ready. This is also loved by kids.
If you are looking for tiffin box recipes for your kid, then this is such a quick recipe. You can prepare the mixture over night and refrigerate it.You may shape them differently to make it attractive for kids. Use cookie cutter to shape them. Even these are best easy finger foods for toddlers. Remove chilli when making for kids or toddlers.
So if you have only boiled potatoes within minutes you can serve these yummy snacks. Also you can add grated carrots or peas, corn and cheese to make it more delicious. Well like I said you just need to play around with ingredients (veggies and spices) and create some yummy dish.
Lets make this super easy and kid’s favourite snacks Crispy Potato Lollipops.
This is an easy finger food and loved by kids as well.
Course: Appetizer, Evening Snacks, Party Snacks
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, streetfood
2mediumPotatoesBoiled, cooled, mashed
1tbspcoriander leavesfinely chopped
1/2tspred chilli powder
1/2tspginger garlic paste
1/2tspsaltor as per taste
1tspred chilli flakes
2tbspRefined flourto make slurry
1/2cupbread crumbsfor coating
1cupoilfor deep frying/ shallow frying
Take mashed potatoes in a mixing bowl. Add bread crumbs, finely chopped onion, ginger garlic paste, red chilli powder, coriander powder, green chopped coriander & salt. Mix them well.
Keep in refrigerator to set for sometime. This helps in binding properly.
Then greese your palms and take out small balls from the mixture and roll it to give round shape or any other shape of your choice.
Make slurry by mixing 2 tbsp refined flour with 4 - 5 tbsp water. It should be of flowing consistency just for coating purpose.
In the meanwhile take breadcrumbs in a plate. Ad chilli flakes and oregano seasoning to it. Mix well.
Dip the potato balls into the slurry and roll it on the breadcrumbs mixture. Repeat this for each ball and keep aside.
Deep fry or shallow fry them till it turns golden and crisp. Serve hot with any dip of your choice.
Keep potatoes boiled and cool it before starting cooking process. This will reduce the preparation time to 5 minutes.
Add grated carrots, corn, cheese to make it healthier option for kids and toddlers.
Adjust the chilli amount as per the age group or as per taste.
Insted of oregano you can use garam masala as well. It will give different flavor.
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Corn kabab as the name says it all the hero ingredient is corn or sweet corns. When we think of snacks or party appetizers, we want recipes that are easy, hassle free and at the same time quickly made. So here is one more name to such list. For this recipe take sweet corn (frozen) or fresh. If taking fresh corns then you need to boil and cool them before adding to other ingredients. And like I always mention in other kabab recipes where we add potatoes as binding agent, we need to boil them well in advance. This is because when just boiled and hot it has more water content so it will not bind properly. Second reason is even if you add corn starch for binding, it will turn out very sticky and will not bind in shape.
So as I say always keep some boiled potatoes in freeze. They help in reducing cooking time in many dishes (especially in Indian cooking).
For better result, after preparing the mixture of all ingredients keep it in refrigerator to set. So that it will not crack and split while deep frying. You can shallow fry or pan fry them but deep frying brings extra crisp in kabab. You can also prepare the kabab mixture, give them shape and keep in deep freezer for future use. So if you have some party or get together at home you can very smartly prepare the kababs in 5 – 10 minutes. Or you can give them shape of patties and place in pair of buns or breads and pack this healthy burger for your kid’s tiffin box.
Vegetarian Shammi Kabab [How to make vegetarian shammi kabab/ Shami kebab]
Shami kabab/ Shammi kabab/ shammi kebab is an Awadhi dish which is made from minced meat. However the vegetarian shammi kabab is generally made from black chickpeas/ brown chickpeas (kala chana). These are crisp and succulent. This is a simple recipe and also one of the healthiest party snacks item. Black chick peas are rich source of protein and fiber and it has many health benefits too. They help in weight loss and also keeps cholesterol level low. This is a good food for diabetic patients also. If you are following any particular diet, then you can simply have a cup of boiled chickpeas salad.
This is an easy to make snacks which takes less than 30 minutes to prepare. The only thing to do is soak the chickpeas overnight (6 – 8hrs) and boil them (pressure-cook for 6 -8 whistles). Grind to paste, add spices and shallow fry the kababs. While boiling you can add whole spices or else while binding you can add powdered whole spices (garam masala). Here I have added onion, whole spices along with boiled chickpeas while grinding. You can deep fry them also but however I have pan fried them. You can shape them as you wish. Just apply oil on both palms and shape the mixture. Serve these kababs with onion rings (with dash of lemon juice and black salt) or with cilantro dip (dhania chutney) or tomato ketchup. These can well combine with burger buns to make burger. Just add cheese spread or mayonese on both sides of bun, add some lettuce, onion rings for extra taste. Healthy burger is ready to serve.
This is somewhat similar to the falafel recipes which are made from garbanzo beans (white chickpeas). Read Sesame Falafel recipe here.
Cheesy potato croquettes are easy party snacks. Originally this belongs to Italian cuisine but very popular in all places. These are so soft that they will just melt in your mouth giving a burst of flavors. Oregano seasoning makes it more tasty and flavorful. It’s easy to prepare and takes less than 30 minutes for the whole process. Only one suggestion for better binding of the croquettes, you need to boil the potatoes in well advance and cool them completely before mixing other ingredients and flour. Otherwise it will be sticky and won’t bind properly. This might spoil your whole preparation. Also be careful not to overcook the potatoes. Else you need to add more flour (as binding agent).
I have made croquettes in two different batches or say in two different occasions.
Here I’m sharing my 2 different preparations. Process of making them is same. Only difference is few ingredients and shape of croquettes.
In first picture you will see that I have taken red & yellow bell peppers. In 2nd picture I’m using green bell pepper and corn kernels in the recipe. The rest all ingredients are same.
In both places I have used grated mozzarella cheese. You can take any other processed cheese. Whole preparation took less than 30 minutes. It’s very simple and easy to prepare with few ingredients which are readily available in market.
Here for coating I have used both flour and bread crumbs. In the above images, the croquettes that are round shape are coated with refined flour. The finger shaped croquettes are coated with bread crumbs. Personally I like when it’s coated with bread crumbs. Because breadcrumbs make them more crispy.
Lets make cheesy potato bites. You can give them any of the shapes.
Veg Manchurian is a Chinese or better say Indo Chinese dish that is the best Indian street foods you will find at any place. These popular chinese foods are Veg Hakka Noodles, Veg Schezwan Noodles, Chilly Mushroom, Chilly Paneer, Veg Crispy, Chinese Bhel etc.
Kids normally love such food. We call them junk food but yes they love such recipes. So we can always make healthier version at home only. And since they love such foods, it’s better to make such homemade chinese food. Again since I have added more vegetables, and lesser flour this is 200% healthier than outside unhygienic food. I make such dishes for my kid who is a big time fan of chinese food. So am I. My baby is also likes veg lollipop. (I will share that recipe soon; keep visiting my blog). So monthly once or twice is not bad deal. Taste and health both are taken care of. Isn’t it?
How to make healthy vegetable manchurian?
In this veg manchurian you can add vegetables like cabbage, grated cauliflower, french beans, mushrooms, green onions, grated/ minced carrots, garlic, ginger, green chillies. These are basic vegetable I always take when it comes to any Indo Chinese dish. You can add mushroom as well.
This recipe is not very time consuming and takes little effort. While fine chopping can be a task. But you can take help of grater or food processor to fasten the process. This dish is prepared within 20 minutes (excluding preparation). This goes best with noodles or fried rice. However you may consider this as dry snacks or appetizer also (Manchurian Dry). That’s how this is a versatile dish in Indo chinese.
In a mixing bowl add all purpose flour, crushed ginger, garlic, finely chopped onion, salt, soya sauce and all kinds of finely chopped vegetables and mushrooms. Mix them well and form a batter for making dumplings. Keep sliced vegetables to add in gravy.
Heat oil in a pan for deep fry. Put ball shaped mixture into oil and fry till it turns golden brown. Remove from pan once done and place on tissue paper to drain out excess oil. After frying all dumplings, once again put the fried balls into hot oil for double frying. This makes the balls crispier.
Heat a pan on medium heat. Put 3-4 tsp oil. Add crushed or finely chopped ginger, garlic, green chillies and spring onions. Sauté for 1 min. Add thin sliced onions. Stir for 1 minute. Put all sliced vegetables. Stir fry for 2 minutes or vegetables are done and crispier.
Add 1 tsp of soy sauce, chilli sauce, tomato sauce, vinegar and ¼ tsp black pepper powder to the frying pan and sauté for 30 seconds.
Then add 1 cup water and let it simmer for some time.
In a small bowl add 2 tbsp corn flour and ¼ cup water and slowly add this starch mixture to the boiling gravy. It will thicken the consistency of the gravy. You can adjust corn starch mixture as per the consistency you require.
If you want dry manchurian then add only ¼ cup water and add the corn starch mixture to it. If you want with gravy add ¼ to ½ cup water and simmer for some time. Season with salt as per taste.
Add the fried manchurian balls to the gravy. Let it boil for 5 minutes. Turn off the gas and remove from heat.
Garnish with spring onions and vegetable manchurian is ready to be served.
Kashmiri dum aloo is a delicious north Indian cuisine, prepared with curd and tomatoes. The red chilli powder or degi mirch gives the fabulous red color. If you can’t tolerate the heat then adjust the quantity of chilli paste as per your taste. Onion and garlic are not used authentic kashmiri dum aloo. If you are preparing in regular North Indian Style Dum Aloo, then you can add onion paste or ready to use curry paste for quick cooking. In this preparation I have used tomato puree and whisked curd to prepare the base gravy. To get more rich recipe use ghee or clarified butter. Some people add cashew paste. How ever this is a basic dish and doesn’t require more ingredients. It’s a no-onion no-garlic dish which is a perfect dish for fasting days. (just remove saunf or fennel powder and use rock salt if you are making this for fasting days)
This is one easy to cook dish and takes less than 15 minutes to prepare and is super tasty.
This is an easy to cook recipe. It doesn't contain any onion or garlic. The base gravy is prepared from Curd.
Course: Curd Special, Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Indian Curry
250gmBaby potatoesboiled and peeled
1TomatoLarge size, pureed
2 - 3tspDegi Mirch, Kashmiri Chilli Powder
1tbsp Coriander leaves finely chopped
Boil and peel the baby potatoes. don't over boil the potatoes. 1- 2 whistle would be enough to get perfect potatoes.
Poke holes all around the potatoes using toothpick or skewers.
Take 2 - 3 tsp red chilli powder and mix with 1/4 cup of water and mix well to prepare a red chilli paste.
Heat oil in a pan for deep frying. Deep fry the potatoes and flip till you get golden brown skin all around. Once done remove from oil and keep on a tissue paper/ paper napkin.
Remove extra oil from pan. Leave 3 - 4 tbsp oil for further process of preparing gravy.
Add 1 tsp cumin seeds (Jeera) or caraway seeds (Shahjeera). Add hing. Then add the red chilli paste and stir continuously for 30 seconds.
Then add tomato puree, fennel powder, coriander powder and mix well. cook for 2 minutes.
Add beaten curd to the pan and mix well. Stir continuously till it starts boiling.
Then add fried baby potatoes. Add salt and let it simmer for 3 - 4 minutes more till all flavors incorporated into potatoes. If required add 1 cup water. But these comes with thick gravy. so don't add much water. keep stirring in between.
Let it simmer. After 5 minutes check the consistency. Turn off. add chopped coriander leaves and garam masala (optional). Serve hot with any kind of bread or rice.
If you are from north you will call it tikki chat. If you are from Mumbai or Maharastra, you will call it as Ragda Patties. So you belong to north, west, east or south, this mouth watering street food is the king of all street foods. I feel nostalgic when i heard the name chat. So many childhood memories with this street food.
How many of you had bunked a lecture for this tangy chatpata chat?
I don’t know if anybody has ever. But I have bunked many classes in my college days for this ragda/ chat. I have always seen the chat stall crowded with students. You go at any point of time you will not find any chat stall empty. Especially if they are placed near school and colleges.
Normally these tikkis are made from potatoes. They are deep fried and that to double fried many times. But here in this recipe, I have shallow fried the tikkis. And I have used only 1 tsp oil for the whole process. Isn’t it healthy than the fried original street food of tikki chat.
Preparing this aloo tikki chat or ragda patties is a 3 step process in short.
Boil and prepare tikking from them
Prepare ragda/ chole
Assemble them with other chutneys
Now lets start preparing this Aloo Tikki Chat/ Ragda Patties.
Aloo Tikki Chat/ Ragda Patties - A Street food in a healthy way
Easy Street food prepared with boiled potatoes, boiled white peas, other spices and chutneys.
Course: Appetizer, Evening Snacks, Street Food
Cuisine: Central Indian, East Indian, Indian, North Indian, South Indian, West Indian
Keyword: Healthy Snacks
1tspOilto shallow fry
1/2cupwhite peassoaked overnight
2tbspCoriander leavesfinely chopped
4tbspgreen chutney(coriander + mint + green chilli)
1tbsp sweet chutney
2tbsptamarind paste/ juice
Clean, wash and soak white peas over night. pressure cook them for 5 - 6 whistles or they are cooked soft.
if you find some are cooked well and some are still bit hard, then cook for another 4 - 5 whistles. We need is over cooked or mushy for the recipe.
Boil potatoes. Once they are cold peel off the skin and mash them completely. Its advised to boil and cool them for at least 4 - 5 hrs. It will help in binding as they release starch.
Add salt and mix well. Make balls and press them to form patties like structure.
Greeze a pan with 1 tsp oil. Place the tikkis on pan. Shallow fry both till they turn light brown in color. Flip gently as they are soft.
Take a bowl. Place 1 - 2 aloo tikki. Add 5 tbsp ragda. Add in green chutney and sweet chutney, finely chopped onion, green chillies, coriander leaves, curd. Add chat masala, garam masala, salt, black salt, curd (optional) and mix well.
Sprinkle sev and papdi (I didn't have papdi so i have skipped this).
Coconut Fritters/ Coconut Kababs/ Coconut Pancakes you call it by any name, you are going to love this kind of savory appetizer. I loved this with my thai sweet & chilli dip which were ultimate combination for me. You can also try them with my versatile easy coriander/ cilantro dip or any kind of sauce or dip of your choice. In cold freezy monsoon days they are a treat for your taste buds. Normally when we think of making fritters we think of potatoes, onions and some other vegetables. But this is a rare combination you may try as a appetizer. Or even you can use them in curry as koftas. I just loved them. There was a little crisp and soft at the same time.
So here hero ingredient is coconut and I have taken mixing agent gram flour. This is a complete vegan and gluten free recipe. This is also a perfect tasty appetizer for those who are following keto diet.
The only thing I struggled is getting a good coconut scrapper. This is so much required because with the scrapper the coconut comes out smoothly and at the same time they are juicy because of the way of extraction. At the same time if you will grate the inner soft part with a grater the extracted thing will not be as soft as it should be. In that case the fritters would be bit tighter. To get softer pancakes you need correct extraction method. I would suggest a good coconut scrapper for this dish.
When I started learning Middle Eastern cuisine the first thing in my mind was Falafel. Falafel is basically a fritter made up of legumes paste. Garbanzo beans or fava beans are the key ingredient of this dish. It was originated in Egypt. It used to be a street food in Middle East countries like Arab. This was a vegetarian substitute to meat balls. Traditionally they are deep fried but if you are on low carb diet you can bake the falafel in microwave as well. These are served with Pita breads and tahini sauce.
Dried Or Canned Beans to use?
In middle eastern countries garbanzo beans are used predominantly to make falafel. While preparing this dish don’t use canned garbanzo beans as they are already cooked and needs binding agent to form balls out of the mixture. Always use raw ones. Soak the raw garbanzo beans for 10 – 12 hours minimum or over night. Then strain out the beans and blend it to a paste. Then keep aside the paste for 1 – 2 hrs in refrigerator to set. the drier the paste, the easier it will be to make balls and fry. Else the balls will split in hot oil and you will not like that all your work went in vein.
Remember, the garbanzo beans require water and heat for proper cooking. So probably we soak and pressure-cook to get softer beans. But for this recipe its necessary that you shall not boil the beans before blending. Only one step is sufficient that is soak properly in water. The rest cooking will be done once the paste comes in contact of hot oil. If you cook them first then it will be difficult to bind them without adding any flour. Here I have not added any flour or baking powder for this recipe. Yet these turned out really softer inside with a crunchy outside.
If you have missed other falafel recipes, read the recipe here!
Read more about Cilantro Dip Recipe Here!
The major ingredient is sesame. I have used other grated vegetables for different colors.
These are 3 sesame falafel: 1) Spinach Sesame Falafel, 2) Sesame falafel 3) Beetroot sesame falafel
I have served them with beetroot shot & my versatile cilantro dip.
Kids Special Bread Rolls, is one great tiffin box idea. It has bread, potato stuffing and its deep fried to make it tasty, crispy and crunchy which normally a kid likes to eat. Kids need fat and energy punch to stay active in their growth period. If you have boiled potatoes in your refrigerator, It won’t take 10 minutes to prepare the rolls. In fact every one can have this delicious rolls. This is one of our favourite tea time snacking dish. I do keep boiled potatoes in my fridge because this gives lots of snacking options.
Bread rolls are easy to make and kids love this delicious snacking item. This is made from bread with potato stuffing. These are then deep fried and served as tea time snacking which can be served with tomato ketch or coriander chutney
Course: Appetizer, Breakfast, Evening Snacks
Bread Slice – 4
Potato- 2 – 3 boiled & mashed
Coriander Powder – 1.5 tsp
Red Chilli Powder – Pinchor less
Salt – 1 tsp or as per taste
Oil – for deep fry
Coriander leaves – 1 tbsp finely chopped
Water required to soak breads
Add boiled and mashed potatoes, coriander powder, red chilli powder, salt and mix the properly to make the stuffing.
You can add finely chopped onion, green chillies and crushed garlic clove. But this is completely optional and you can skip them too.
If you want can add dash of lemon juice or chat masala to the stuffing.
Take bread and cut and remove the sides. but don’t discard them. They can be fried and used as bread sticks. dip the bread in water and remove immediately. Softly press to remove excess water.
Put the stuffing on bread and cover it from all sides of the wet bread. Squeeze from all ends to make a ball shape. You can remove the four sides or keep it as per your choice.
Remember the wet bread is soft and so don’t press hard else it will break and will open the bread and stuffings. Prepare all rolls and keep aside on a dry plate.
Heat oil in a kadai for deep fry. Release the stuffed bread into oil.
Fry until golden brown and remove once done from both sides. Strain excess oil using tissue paper.
Serve hot with coriander chutney or tomato ketchup.
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