शादी पार्टी में बनने वाले ब्रेड रोल्स को बनाने का असली हलवाई तरीका सही माप तौल

Ingredients

• 2 tablespoons Vegetable Oil (for tempering the spice mix)
• 0.5 teaspoon Cumin Seeds (whole seeds)
• 1 pinch Carom Seeds (Ajwain) (adds a subtle thyme‑like flavor)
• 1 pinch Black Pepper (freshly ground)
• 1 tablespoon Cashew Nuts (coarsely chopped)
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 0.5 teaspoon Ginger Paste (freshly made or store‑bought)
• 2 Green Chilies (finely chopped)
• 1 tablespoon Raisins (chopped)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Roasted Cumin Powder
• 0.5 teaspoon Chaat Masala
• 0.5 teaspoon Garam Masala
• 3 tablespoons Frozen Green Peas (thawed)
• 0.5 cup Water (for simmering the filling)
• 4 Potatoes (medium, boiled, peeled and grated)
• 100 grams Paneer (cut into small cubes)
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 40 grams Sweet Corn (optional, boiled and kernels removed)
• 9 Bread Slices (any white, whole‑wheat, multigrain or brown bread)
• 0.5 cup Milk (for the dip; can substitute with water for lighter coating)
• 1 cup Bread Crumbs (made from the removed crusts, finely ground)
• 2 cups Vegetable Oil for Deep Frying (enough to submerge rolls, heat to 180°C)

Instructions

1. Prepare Spice Mix

   Heat 2 tbsp oil in the kadai over medium heat. Add ½ tsp cumin seeds, a pinch of ajwain, and a pinch of freshly ground black pepper. Sauté for 10 seconds until fragrant, then add 1 tbsp chopped cashews, 1 tbsp crushed kasuri methi, ½ tsp ginger paste, and the finely chopped green chilies. Stir for another 20 seconds.

   Time: PT2M

   Temperature: Medium heat

2. Add Aromatics & Sweet Elements

   Add the chopped raisins, ½ tsp turmeric, 1 tsp coriander powder, ½ tsp roasted cumin powder, ½ tsp chaat masala, and ½ tsp garam masala. Mix well and let the spices cook for 30 seconds.

   Time: PT1M

   Temperature: Medium heat

3. Cook Peas and Simmer

   Add 3 tbsp thawed green peas and ½ cup water. Bring to a gentle boil, then reduce to low and let simmer for 2 minutes.

   Time: PT2M

   Temperature: Low simmer

4. Prepare Potato‑Paneer Filling

   While the peas are simmering, grate the boiled potatoes using the coarse side of the grater. Transfer to a mixing bowl, add the cubed paneer, chopped coriander leaves, optional sweet corn kernels, and the hot spice mixture from the pan. Mix gently until everything is evenly coated.

   Time: PT5M

5. Shape the Filling into Cylinders

   Take small portions of the mixture (about 2‑3 tbsp) and roll them between your palms to form tight cylinders about 4‑5 cm long. Set aside on a plate.

   Time: PT5M

6. Prepare Bread & Crumbs

   Remove the crusts from the 9 bread slices and set them aside. Place the crusts in a blender and pulse until you obtain fine bread crumbs (about 1 cup). In a shallow bowl, combine ½ cup milk with a splash of water (optional) to make a thin dip.

   Time: PT4M

7. Assemble the Rolls

   Lay a bread slice flat, dip it quickly into the milk mixture (do not soak), place a potato‑paneer cylinder at the center, and fold the sides over, sealing the edges by gently pressing. Roll the filled bread tightly, shaping it into an oval/ cylindrical roll. Repeat for all slices.

   Time: PT10M

8. Coat with Bread Crumbs

   Roll each assembled bread roll in the fine bread crumbs, ensuring an even coating. Place the coated rolls on a tray lined with a kitchen towel.

   Time: PT5M

9. Rest for Crispness

   Allow the crumb‑coated rolls to sit at room temperature for about 1 hour. This dries the surface slightly, giving a crunchier texture after frying.

   Time: PT1H

10. Deep Fry the Rolls

    Heat 2 cups oil in a deep fryer or heavy‑bottomed pot to 180°C (350°F). Gently lower a few rolls at a time; fry for 2‑3 minutes until golden brown and crisp. Use a slotted spoon to remove and drain on paper towels.

    Time: PT8M

    Temperature: 180°C

11. Serve

    Serve the hot crispy rolls immediately with ketchup, green chutney, or tamarind sauce. They can also be enjoyed at room temperature.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

25 g

Fat

9 g

Fiber

3 g