Vegetable Stuffed Bread Rolls

1.Prepare the hung curd by straining plain yogurt through a muslin cloth for 2-3 hours until thick and creamy. Set aside.

2.Heat 1 tablespoon oil in a pan over medium heat. Add cumin seeds and let them splutter.

3.Add finely chopped green chili (if using) and sauté for 30 seconds.

4.Add grated carrot, chopped capsicum, and mashed boiled potato to the pan. Stir well.

5.Add turmeric powder, red chili powder, garam masala, salt, and black pepper. Mix thoroughly and cook for 5-7 minutes until the vegetables are tender and the mixture is dry. Remove from heat and let it cool slightly.

6.Once the vegetable mixture is warm but not hot, stir in the hung curd and chopped coriander leaves. Mix well to combine. Adjust salt and seasoning if needed.

7.Take a bread slice and flatten it gently with a rolling pin to make it pliable.

8.Place about 2 tablespoons of the vegetable filling in the center of the bread slice.

9.Fold the edges of the bread over the filling and roll tightly to form a neat roll. Seal the edges by pressing gently; you can use a little water if needed.

10.Repeat the process with the remaining bread slices and filling.

11.Heat a non-stick pan over medium heat and add a little oil or butter for shallow frying.

12.Place the stuffed bread rolls seam side down on the pan and cook, turning occasionally, until all sides are golden brown and crisp, about 2-3 minutes per side.

13.Remove from the pan and drain on paper towels to remove excess oil.

14.Serve the vegetable stuffed bread rolls hot with green chutney or ketchup as a delicious snack or appetizer.