Vegculinary Menu » Bakers Paradise » Bread, Rolls, Rusks
Frankee
Ingredients
250 gms Plain Flour
2 Slices Bread
2 tsp oil
Salt to Taste
Oil for Frying
Enough Water to Make Dough
Ingredients for Stuffing
500 gms Potatoes boiled and Mashed
1 Cup Peas boiled and crushed
3-4 Green Chillies
Juice of 1 Lemon
1 tsp Garam Masala
1 Cup Grated Cheddar Cheese
1/4 Cup Fresh Coriander
Salt to Taste
250 gms Plain Flour
2 Slices Bread
2 tsp oil
Salt to Taste
Oil for Frying
Enough Water to Make Dough
Ingredients for Stuffing
500 gms Potatoes boiled and Mashed
1 Cup Peas boiled and crushed
3-4 Green Chillies
Juice of 1 Lemon
1 tsp Garam Masala
1 Cup Grated Cheddar Cheese
1/4 Cup Fresh Coriander
Salt to Taste
Method
Soak bread slices in water for 2 minutes. Place soaked bread slices between two towels, squeeze out water and crumble in a bowl. Sift flour in bread bowl. Add salt and oil. Knead the flour mixture with lukewarm water to make dough. Cover with cheese cloath and set aside for an hour. Mix all the ingedients for stuffing. Shape the mixture in the form of cutlets. Divide dough into equal ball sized portions. Roll each portion on a floured surface into circles of 12 cm diameter and 1/2 cm thick. Deep fry all the circles, one at a time, with just one side immersed in oil. Remove circles slotted spoon. Bake circles on a hot plate on a very low flame. Spread tomato sauce and place cutlets in centre and garnish. Roll the circles to enclose filling. Serve hot.
Soak bread slices in water for 2 minutes. Place soaked bread slices between two towels, squeeze out water and crumble in a bowl. Sift flour in bread bowl. Add salt and oil. Knead the flour mixture with lukewarm water to make dough. Cover with cheese cloath and set aside for an hour. Mix all the ingedients for stuffing. Shape the mixture in the form of cutlets. Divide dough into equal ball sized portions. Roll each portion on a floured surface into circles of 12 cm diameter and 1/2 cm thick. Deep fry all the circles, one at a time, with just one side immersed in oil. Remove circles slotted spoon. Bake circles on a hot plate on a very low flame. Spread tomato sauce and place cutlets in centre and garnish. Roll the circles to enclose filling. Serve hot.