It was neither Monday nor Tuesday but a day when I could prepare a non-veg snack. Monday’s and Tuesday’s have reserved themselves as days of total vegetarian preparation. Could have changed but something that is going on let it go on is my policy.
These rolls are so simple and take so little time and effort that once the mind is made up it is there. Adding so many adjectives to its name like simple, easy, tasty, crunchy, munch(y), bite(y) and grab(y) may sound silly…then that’s the interesting part to think all these words as you cook and by then it is cooked and ready to be served. Anyone can question from where the words like munch(y), bite(y), grab(y), come from. O God, I don’t know…comes from the tap tapping of the keyboard (smile)… but it does make a lot of noise before the rolls are finished and will go down well once it is eaten.
Jokes apart, time for the real work.
All you need is:
8-10 slices of bread which is available at home most of the time.
2 eggs, this again is always available in the fridge at home.
One capsicum, chopped
2 medium size onions chopped
Salt to taste
Feel easy as the cooking starts:
Place a non-stick pan on the stove.
Pour about 1 tbsp cooking oil
Once hot add the chopped onion and sauté for a couple of minutes
Next add the chopped capsicum and stir fry for another couple of minutes but don’t overcook the capsicum
Once that is done break the egg shells and drop the white and the yolk as it is on the onion and capsicum
Now crumble up all the ingredients and add salt
Work on it for another 3-4 minutes
This egg scramble with onion and capsicum is the filling for the bread rolls.
Pour it out and wait till it cools down.
Dip the bread slices one at a time in a bowl of water for 2-3 seconds and the squeeze out the water by placing it between your palms.(here I would like to mention the sides of the bread may be discarded but I have kept them as it does not make much of a difference)
Place 1 tbsp (or more if your bread slice is big in size) on the wet bread slice and roll it giving it the shape of a chop.
Take sufficient oil in a kadhai and heat it. Once hot, drop the bread rolls one by one and fry over low heat.
It hardly takes time for the rolls to be fried.
Drain out on a kitchen napkin.
And then serve Garma garam…
Rest depends on you for the dip…your choice is final.
It barely takes more than half an hour or another ten minutes more to start and reach the finish line.
I and my family enjoyed the snack, and it can be on the waiting list in some other kitchen…ha ha ha…
© gouri guha 2014