Veggie Bread Roll is an easy & quick snack loved by all. For the stuffing I have used whatever vegetables I had. Go ahead and add any veggies of your choice. I’m sure your kids will love them and may be you can even pack this in their snack box.
Bread – 6 slices
Oil/Butter – 2 tsp
Potato – 1, medium
Capsicum – 1, finely chopped
Green Chilli – 1, chopped (optional)
Chilli Powder – 1/2 tsp
Oil – 1 tbsp
Onion – 1, finely chopped
Grated Ginger – 1/2 tsp
Tomato – 1, small
Tomato Sauce/Ketchup – 1 tsp
Green Peas – 3 tsp (I used frozen peas)
Salt to Taste
Peel off the potato skin and cut into to small chunks and set aside.
Heat oil in a pan; add the chopped onions and sauté for few seconds. Now, add the chopped green chilli, grated ginger and sauté for a minute.
Then add the finely chopped tomato, chilli powder, salt and pototo. Add very little water if required. Cook for 2 minutes or until the potato chunks are cooked. To this add tomato sauce and chopped capsicum, green peas and cook for 2-3 minutes. Take off from the flame and let it cool down.
Take the bread slices and trim off the brown sides. Lightly roll them using rolling pin (shown in the pic) just to flatten them. Take a spoon of stuffing and line close to the end of the rolled bread slice.
Gently roll the slice from one end, ensuring that the filling stays well within the roll. Keep aside. Repeat the same to the remaining slices.
Heat a pan and smear some butter or oil. Gently transfer the stuffed bread roll on the hot pan and roast until all sides are brown.
Serve with some hot chai or can be served for your kid’s snack box.
You can use any veggie for this roll but just make sure you cut the veggies into small chunks. You can also use crumbled paneer instead of veggies.
While rolling out the bread slices if you feel the bread is too dry, sprinkle little water to make it moist and then roll out.