Diwali is one of the biggest festival in India. However, Diwali is preceded by a number of smaller festivals such as dushera, dhanteras etc so the Diwali buzz starts weeks in advance.
The shops are decked with Diwali decorations, fire crackers stalls are set up on every street and traditional sweet shops called halwais will put up massive displays of dozens and dozens of varieties of sweets.
When we were kids, my sisters and I would use our pocket money to start our Diwali crackers collection as soon as the first crackers appeared in the market. By the time Diwali came along, we would have quite a sizeable collection of crackers!
However, is there any festival ever complete without food? There is no one traditional Diwali food and every family has their own tradition. My mom makes sweets such as sweet mathi before the Diwali but on the day, she always makes spicy bread rolls. I don’t know why and how this tradition started in our home but it’s become part of Diwali ritual along with rangoli.
I hope you will enjoy this recipe for making bread rolls as much as I do and it will become part of your traditions too!
- 12 slided white bread
- oil for frying
- 3-4 large potatoes boiled and mashed
- 1 onions small, finely chopped
- 1 inch ginger finely chopped
- 2-3 green chillies
- Handful coriander leaves chopped
- 1/2 tsp red chilli powder
- 1 tsp mango powder amchoor
- 1/2 tsp carom seeds ajwain
- 1 tsp garam masala
- 1 tsp pomegranate powder
- salt to taste
Make the Filling
- Mash the boiled potatoes and mix together all the ingredients to make the filling
Make the Bread Rolls
- I like to keep the brown edges of the bread slice but you can cut them off (optional).
- Take a slice of bread and dip it in a bowl of water for 2-3 seconds making sure that it's completely wet on both sides.
- Squeeze all the water from the bread making sure not to break the bread slice.
- Take 1 tbsp of the filling and place it on top of the bread slice.
- Then gently start to fold the bread slice over the filling. Since the slice is wet, it's quite pliable. Make sure that the bread slice completely covers the filling and it's sealed off to prevent the filling from falling out during slicing - see video below.
- Once you have made all the bread rolls, you can set them aside for 30 minutes. This is an optional step but setting the rolls aside means that they will soak less oil during frying (optional)
- Heat the oil in a large wok or pan for frying.
- Add 2-3 breadrolls depending on the size of your frying plan. Make sure that the oil completely covers the breadroll on all sides to ensure that it's fried properly on all sides.
- Fry until the bread roll is golden on all sides