My family loves fried crunchy stuff. When I make cutlets, samosas, spring rolls etc., they fly off the plates.
Because of my weight issue, I do not make it often. I tend to eat when I make it and when everyone is eating and when there are left overs (I don’t like wasting food!).
Making fried stuff is an indulgence. I mostly make them for Iftar, during Ramadan. Munching on fried stuff during that time is justified (by me) because you don’t eat anything from day break till sunset.
Making any fried stuff reminds me of my sister. When we were young, she used to wait for Ramadan just to eat these fried goodness. She finds recipes for me to try out. She is the lucky one, she can eat all this and not put on weight!
This recipe for bread rolls can take in any spicy filling. I have used Malabar style beef filling. The Panko breadcrumbs that is now available in the supermarkets here in the UAE gives these rolls a nice crunch!
Bread slices – 5-6 (cut off the edges)
Egg – 1
Salt – a pinch
Regular Bread crumbs – ½ cup
Panko bread crumbs – ½ cup
For the filling
Beef – 100 gm
Onion – 1 large thinly sliced
Green Chillies – 2
Ginger garlic paste – ½ tsp
Curry leaves – a few leaves thinly sliced
Turmeric powder – ½ tsp (divided)
Garam masala – ½ tsp
Oil – 1 tbsp.
Salt – ½ tsp
Make the filling
- Pressure cook the meat with a ¼ tsp of turmeric and salt. The meat should be tender. For a good quality beef, pressure cook for 2 whistles on high heat and 2 whistles on low flame. If any water remains, drain the water. You can save this water, it can be used as a basic stock.
- In a pan, heat oil (I prefer coconut oil) and sauté the onion till it is translucent.
- Grind the chillies.
- Add the ginger garlic paste with the onions and cook till the raw smell has gone.
- Sauté the ground chillies
- Mince the meat in a processor by pulsing it.
- Add a ¼ tsp of turmeric to the sauté pan and stir around for a couple of seconds.
- Add the meat and the garam masala, sauté for about 5 min. Once the mixture is dry, add the curry leaves and switch off the flame.
- Let the filling cool
Making the rolls
- Wet the bread slices by sprinkling some water on it
- With a rolling pin flatten the bread slices
- Put a teaspoon of filling on one side and roll it tightly
- When you reach the other end of the bread pinch it tightly to seal. If the bread seems dry, moisten the bread. If there is an opening at the ends of the cylinder that you have formed, pinch and seal them too
- Once all the rolls are made, beat an egg in a bowl and put the regular and panko bread crumbs in flat plates
- First, dip the rolls in the egg and roll it in the regular bread crumbs
- Dip the coated roll in the egg again and roll it in the panko bread crumbs.
- Once all the rolls are coated, heat the oil in a wok or a pan in which the rolls can be deep fried
- When the oil is hot (the crumb you put in the oil, needs to sizzle and come back up right away) put the rolls in and fry till golden brown
- Serve it with plain old ketchup or some spicy dipping sauce