PUNEER BREAD ROLL

LETS TRY SOMETHING WHICH WE CAN MAKE FROM PUNEER AND BREAD AND CAN HAVE AS EVENING SNACKS....

BREAD ROLL IS COMMONLY MADE FROM POTATO STUFFING BUT HERE I HAVE TRIED TO MAKE IT WITH PUNEER STUFFING.

LETS HAVE A LOOK AT THE RECIPE:

INGRIDIENTS:

1. BREAD- 6 PIECES

2. PUNEER- 1 CUP ( HERE I HAVE USED HOME MADE PUNEER AND CRUSHED IT)

3. CHOPPED GREEN CHILLI- 3

4. CHOPPED ONION- 1 BIG

5. CHOPPED TOMATO- 1 SMALL

6 CORIANDER (DHANIA)POWDER- 1 TSPN

7. CUMIN (JEERA) POWDER- 1 TSPN

8. RED CHILLI POWDER- 1/2 TSPN

9. SALT- AS PER TASTE

10. OIL- TO FRY

11. WATER-1 BOWL

METHOD:

1. CLEAN OFF THE BROWN SIDES OF THE BREAD BY KNIFE AND KEEP IT ASIDE.

2. NOW TAKE A PAN,ADD OIL INTO IT, LET IT GET WARM AND THEN LOWER DOWN THE FLAME. THEN ADD CHOPPED GREEN CHILLI AND CHOPPED ONION AND FRY ON MEDIUM FLAME TILL ONION STARTS TURNING PALE IN COLOUR. AT THIS POINT ADD CHOPPED TOMATOES. AND AGAIN GIVE IT A FRY FOR ABOUT 2 MIN ON MEDIUM FLAME.

3. ADD ALL THE DRY SPICES AND LITTLE WATER TO FASTEN UP THE PROCESS OF FRYING AND ALSO TO ENSURE THAT THE SPICES DO NOT GET BURNED UP. COOK ALL THE SPICES ON LOW FLAME AND ONCE IT GET S COOKED ADD PUNEER IN TO AND FRY ON HIGH FLAME SO THAT THE MOISTURE COMES OFF FROM THE PUNEER..

4. MIX PROPERLY EVERYTHING AND ONCE PROPERLY MIXED TAKE IT OFF THE FLAME AND SPREAD IT ON A PLATE AND KEEP IT UNDER FAN TO GET COOL. OUR STUFFING IS READY

5. ONCE THE STUFFING GETS COOL, TAKE ONE BOWL OF WATER AND KEEP IT READY FOR FURTHER PROCESS.

6. NOW TAKE ONE BREAD PIECE DIP IT INTO WATER FOR 2 SECONDS AND TAKE IT OUT AND THEN SQUEEZE OUT EXCESS WATER BY PLACING IT IN BETWEEN YOUR PLAMS AND PRESSING IT GENTLY. MAKE SURE THE BREAD DONOT BREAK. NOW PLACE SOME PUNEER STUFFING ON IT AND AGAIN TAKE ONE BFREAD DO THE SAME PROCESS AND PLACE IT ON TOP IOF PREVIOUS BREAD.

I HAVE DONE THIS BECAUSE MY BREAD PIECES WERE SMALL, IF YOU HAVE LARGE BREAD PIECES THEN NO NEED TO DO WITH TWO BREADS. IT CAN BE DONE WITH ONE BREAD BY ROLLING IT.

7. PREPARE ALL THE BREAD ROLL S IN THE SAME WAY. YOU CAN MAKE THEM ROUND BALLS IF YOU WANT THEM, AS I HAVE DONE FEW.

8. HEAT OIL IN A DEEPER PAN. USING DEEPER PAN WILL MAKE SURE YOU USE LESS OIL AS COMPARED TO A FLAT BASE PAN.

9. LET THE OIL GET HEATED ON HIGH FLAME, THEN LOWER DOWN THE FLAME AND FRY THE BREAD ROLLS ONE BY ONE FRY TILL THEM BECOME BROWN IN COLOUR.

10. WHEN YOU TAKE THEM OUT THEY WILL BE SUPER CRISPY. SERVE IT WITH ANY CHUTNEY OR SAUCE AS PER YOUR CHOICE.

BREAD ROLL IS READY TO ENJOY