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Thursday, December 15, 2011

Bread Rolls With Alachandalu / Lobia



Alachandala Bread rollsIngredients :

  • 8 Bread Slices
  • 1 Cup Alachandalu / Bobbarlu
  • 1 Onion Finely chopped   
  • 2 Green Chillies chopped
  • 1 sp Ginger Garlic Paste
  • 1 sp Coriander Powder
  • 1/2 sp Garam Masala
  • 1 pinch Turmeric Powder
  • 1/2 sp Cumin Seeds
  • Chopped Coriander Leaves
  • Chopped Curry Leaves
  • Salt to taste
  • Oil for deep fry

Preparation of stuffing :

  • Soak lobia over night or atleast for 4 or 5 hours & drain them.
  • Grind lobia into a coarse paste and keep aside.
  • Heat 2sp oil in a pan add cumin seeds and fry for 1min.
  • Add onion, green chillies, curry leaves & fry till the onions are soft.
  • Add ginger garlic paste & fry, then add ground alachandala paste.
  • Add turmeric powder, salt, red chilli powder, coriander powder and stir well.
  • Cook on low flame for 5 to 6 mins, then add garam masala, chopped coriander leaves.
  • Remove from flame and let it cool. Now the stuffing is ready.

Preparation of Bread Rolls :

  • Cut all 4 edges of bread slices and keep them ready.
  • Take water in a bowl, dip the bread slice in water & quickly take out and squeeze with the help of your plams
  • Now place the stuffing in the middle of the bread slice.
  • Now gently cover the stuffing & make a ball or roll.
  • Dip each of the slice in water and drain them.
  • Repeat the process for all the remaining slices & rest for some time.
  • Heat oil in a pan and fry them on medium flame until it's light brown in color.
  • Drain them on a paper towel and serve it hot with tomato sauce.




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