Its been so long that I have blogged, feels like I never stopped though have been waiting to get back to blogging and feels so good to be back. I hope to blog atleast once in a while now.

Though having a baby changes everything am glad that it did not change my desire to cook and try new dishes, its even more fun now cooking for my daughter and how I can plan a meal in which I can please hers and my husbands taste buds. Luckily my daughter who is 2.5 years now loves her spices and she even enjoys cooking with me.

Today is one such dish which was easy and loved by all. I have been trying out Master Chef Tarla Dalal's recipe with great success. This is one of her recipe with just the addition of garlic, for me where there is methi there has to be garlic. Fry them ahead of time and then when time to serve I put them in the oven at 350 F for about 10 to 15 minutes.

Tarla Dalal's recipe: http://www.tarladalal.com/Aloo-Methi-Tikki-(kebabs-and-Tikkis-Recipes)-32728r

This months Indian Cooking Challenge was the Khaman Dhokla. We were really hungry so could not wait to get a good picture, it was a bit crumbly but was very tasty. I actually made it 3 times to get it right, the first time I added Eno too early and it did not rise, I baked it in the oven to make it crisp and had them like biscuit, the second time I think I went over board and added more eno, I have the bottle and not sachets, it was really light and good but tooooo crumbly. Finally I went back and actualy read the notes below and saw that 1 sachet is about 5 gms. I finally had this though a bit crumbly it help well, will reduce the eno a bit more next time.

I used lime instead of citric acid and skipped the coconut. Made my own Pudina chutney to go along with it, though it tastes good even without the chutney.

Thank you Srivalli and a big thank you to your colleagues mom for the recipe.

Ingredients
Makes 20 medium sized pieces
For Batter:

250 gms Bengal Gram flour / Besan (1 cup in US, and 1 & 1/2 in India)
1/2 cup Curd
1/2 cup Water
1/2 tsp Cooking Soda

For seasoning to be mixed to the batter (to be added just before cooking)
1 tbsp Oil
a pinch
pinch Turmeric
2 green Chili paste (as per taste)
1 tsp Sugar
1/3 tsp Citric acid or 1/2 lime
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate (5 gms)

For tempering
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

Method

1. Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.
   
2. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming
   
3. To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
   
4. Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
   
5. Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
   
6. After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
   
7. In a bowl, mix 3 tsp of water along with a tsp of oil
   
8. Remove the plate from the pan, pour the water and oil mix over the top.
   
9. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla
   
10. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
    
11. If you want perfect shaped ones and not the crumbling, cut and handle gently
    
12. Dhokla can also be steamed in kadai filled with water and a plated titled over it.
    

Green chutney
4-5 Green chili
4- 5 pieces coconut
1 bunch coriander
few mint leaves
1/2 Cumin seeds
1 big Lime
Salt to taste

Method

1. Take all the ingredients except coriander in a food processor. Grind to a smooth paste.
   
2. Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.
   

Besan Toast is the vegetarian version for French Toast, whenever mama would make french toast for us, she would make besan toast for herself since she does not have eggs. Its easy and quick to make. I will just give the ingredients and the method, quantities vary as per taste.

Ingredients
bread slices
besan (gram flour)
water
onions, chopped
fresh coriander leaves
green chillies or red chili flakes
salt
grated carrot (optional)
cabbage, chopped (optional)
oil or butter

Method

1. Cut the bread diagonally, you can even make 2 rectangles or 4 squares, or even use cookie cutter to get different shapes to please kids.
   
2. Mix besan, onions, coriander leaves, green chilies, vegetables and the salt.
   
3. Add water to the besan, to make a thick batter.
   
4. Heat a tawa on medium heat.
   
5. Dip the bread pieces in the besan mix and place on the hot tawa.
   
6. Add some oil/butter, cook till the side facing down is golden brown and crisp.
   
7. Flip and cook this side to golden brown and crisp, adding more oil if needed.
   
8. Serve with ketchup or chutney.
   

Learnt this from mama and ever since I remember I have been helping her shape them, I think thats te best thing I like to do even now.

Ingredients
2 cups boiled and smashed potatoes
1 cup steamed vegetables (carrots, beans, peas - cut the vegetables really small and steam them)
1/4 chopped finely cabbage
upto 1 cup bread crumbs/ fresh bread powder
1 tsp garlic
1 tsp mango powder/Amchur or to taste
1 tsp red chili powder or to taste
1 tsp cumin powder or to taste
garam masala to taste (Optional)
salt to taste
oil for deep frying

Method

1. Mix the potatoes, vegetables and cabbage.
   
2. Add the garlic, amchur, red chili powder, cumin powder, garam masala if using and salt. Mix well.
   
3. Now slowly mix in bread crumbs 1/4 cup at a time, till you feel the mixture is dry enough and holds the shape.
   
4. Make a small ball and shape it anyways you like, using a heart shape cookie cutter, or the cover of a round bottle.
   
5. Roll it in some more bread crumbs. Keep aside.
   
6. Repeat the same for the rest of the mixture.
   
7. Deep fry the cutlets till golden brown.
   
8. Serve with tomato ketchup or chutney.
   

20th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

This is inspired by Neeta Mehta's Baked Cabbage Squares from Vegetarian Cooking. In the recipe grated cabbage is used, I just added other vegetables in there like carrots and sometimes beetroot. you can mix in what ever vegetable you feel like. We can call these baked pakodas since they are mixed with besan / gram flour and baked till crisp. They are great to make for a potluck or when you have someone over.

Ingredients
3 cups grated / chopped vegetables (This time I used grated cabbage and carrots)
1.5 cups gram flour/ besan
1.5 cups water
1 tsp ginger, grated
1/3 cup oil
1/2 cup coconut, grated fresh, frozen or desiccated
3 tbsp coriander leaves, chopped
1/4 tsp baking soda
1.5 tsp jeera/cumin powder
1.5 tsp red chili powder
1.5 tsp salt or to taste
1 tbsp sesame seeds

Method

1. Mix all the ingredients to make a thick paste, except sesame seeds.
   
2. Grease a 9 inch square baking pan.
   
3. Pour the batter in the greased pan evenly. It should be about 3/4 inch thick layer.
   
4. Sprinkle the sesame seeds on top.
   
5. Bake in a 350 F pre-heated oven for 50 minutes till it turns brownish, or cook till a knife inserted comes out clean.
   
6. Cool for 10 minutes.
   
7. Cut into 1 inch squares.
   
8. you can serve them at this stage at room temperature, or reheat it in the microwave oven and serve.
   
9. For crispier squares, just before serving, place the squares in a greased baking sheet and broil for 5 to 10 minutes till crisp. Vary the time depending on how crisp you like it.
   
10. Serve with chutney or Sauce
    

14th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Sindhi pakodas are like normal pakodas but they are doubled fried which makes it crispy and yes not so healthy. When I was Young this was made often to accompany dals. I don't make these often these days but once in a way we enjoy these.

Ingredients
1/2 cup gram flour/ Besan
1/4 cup onions, chopped
1/2 cup mixed vegetables, (grated/chopped carrots, cubed potatoes, chopped cabbage, cauliflower, broccoli etc..)
1/4 tsp pomegranate seeds, crushed (optional)
3 green chilies or to taste, chopped finely
1/2 cup fresh coriander leaves, chopped
2-3 mint leaves, chopped
1/4 tsp Baking soda
2 tsp hot oil
oil for frying

Method

1. Make thick batter by mixing all the ingredients, except oil, making sure there are no lumps.
   
2. Heat oil for frying. Add 2 tsp oil to the batter. Mix well.
   
3. Add the baking soda, when ready to fry.
   
4. Drop about 2 tbsp of batter into the hot oil and fry them till brown on high.
   
5. Remove and keep aside.
   
6. Fry the remaining batter the same way.
   
7. Cut the pakodas in half.
   
8. Deep fry them again on high till golden brown and crisp.
   
9. Drain on tissue to remove excess oil.
   
10. Serve hot with chutney, sauce.
    

Note
After the first fry the pakodas can be cooled and kept in the fridge. Just before serving just cut them and fry them again.

8th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    

Chappa is very similar to aloo tikki with the difference that we have a channa dal stuffing. We serve this as a snack and use the same patties for ragda patties too. Mama made the dough and stuffing while I shaped them and fried them. We deep fried them and then before serving just heated them on the tawa. You can just shallow fry them, cook them on the tawa like aloo tikkis or just bake them.

Filling:

Ingredients
2 cups boiled channa dhal
1 tbsp oil
1/2 inch ginger, minced
2 tsp green chillies finely chopped
1/2 tsp red chili powder
1/2 tsp jeera powder
1/4 tsp aamchur or fresh lime
garam masala a pinch or more to your liking
salt to taste

Method

1. Heat oil.
   
2. Add the ginger, green chilies and masalas and fry them slightly.
   
3. Add the channa dhal and mash it lightly.
   
4. Mix well. Adjust seasonings.
   
5. Keep aside.
   

For the dough:

Ingredients

1/2 kg. potatoes(1 lb.)
4 slices bread
2 tsp.minced green chillies
2 tsp. chopped coriander leaves
1 tsp. mint leaves
1tsp.jeeri or jeera
1 tsp oil
salt to taste
oil for frying

Method

1. Boil, peel and mash potatoes.
   
2. Soak the bread slices in water for 5 mins.squeeze out the water and crumble over potatoes.
   
3. Add salt and herbs,jeeri and 1 tsp oil.
   
4. Knead well to form a soft dough.
   
5. Divide into 12 balls.
   
6. Smooth the balls and your hands with little oil.
   
7. Take one ball in your hand and flatten it into a circle with your hand.
   
8. Place about 2 tsps of filling in the centre.
   
9. Seal the edges of the potato dough and pat well with hand into a patty.
   
10. Deep fry in hot oil till golden brown.
    

Mama's Notes

• If necessary,dip in egg, roll in breadcrumbs and deep fry tikkis for a crisper top.
  
• Instead of channa dhal, you can stuff tikkis with 2 cups shelled,boiled peas(slightly mashed), or 2 cups cooked minced meat or chicken.
  

2nd day of the Marathon

Here are what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

This is one of our favorite snacks, will not last more than 2 days. This is one of the recipes using Besan / Bengal Gram Flour and rice flour. Enjoy these with a hot cup of tea.

Ingredients
1 and 1/2 cups Rice Flour
1/2 cup Besan / Bengal Gram Flour
1 tsp sesame seeds
1 tsp cumin seeds
2 tsp red chili powder
3 tbsp hot melted butter
salt to taste
1 cup water (approximately)
oil for deep frying

Method

1. Mix all the ingredients, except oil for frying.
   
2. Make a dough which is like a puri dough.
   
3. Fill a Muruku Mold with the dough.
   
4. Shape them on a parchment paper.
   
5. Deep fry them on medium heat till golden brown.
   
6. Drain on a tissue.
   
7. Once Cooled store them in a airtight container.
   

Aloo Took is but Potatoes double fried, soft in the inside and crisp on the outside. They are served with Curry Chawara. The crispiness of the took depends on the kind of Potatoes used. To get good tooks old Potatoes are used.



Ingredients

2 Potatoes,peeled and cut in 2 inch cubes
salt to taste
oil for deep frying

For garnish: As per taste
Red chili powder
Mango powder / amchur powder
Jeera powder
coriander powder (optional)
Salt (optional)

Method

1. Wash and dry the potatoes well. They should be completely dry.
   
2. Deep fry the potatoes on medium heat till the are cooked and tender.
   
3. Remove and drain on a tissue paper.
   
4. Once they are cool enough to handle, place one potato cube on a flat surface and flatten it with your hand to form a disc. Do not use too much pressure it will break and lose shape.
   
5. Repeat the above step for all the potato cubes. ( You can cook them till this step and keep them aside in an airtight container in the fridge fr 24 hours).
   
6. Deep fry the disc on high heat till they are golden brown.
   
7. Drain them on tissue.
   
8. Sprinkle the garnish when still hot and serve immediately.
   

Back to Sindhi Recipe List

The minute I saw these in Vaishali's blog, I knew I wanted to make them. Came with them fond memories when papa would but these along with other bhajji's like banana, potato and mirchi bhajji's and mama would make dal that night and we would have them with dal and roti.



Made these when I had some friends over, it was easy to make and everyone loved it. I served it along with pudina chutney. I had to quickly take the snaps and continue frying more before they vanished.

Thank you so much Vaishali for this lovely recipe, I loved the cinnamon and the saunf and it tasted just like the ones we used to have in Bangalore.

Click here for the recipe.

Mangalore Bajji also known as Goli Baje is a south Karnataka dish. I used to regularly have it Airlines Hotel in Bangalore, I would love to go there with mama and play in the swing and slide there and have Plain Dosa and the Mangalore Bajji's, they would not make it everyday and I would be so disappointed when they did not have them. Now blogging has made it so easy to get a recipe and make it on your own.
I used to do a google search for Mangalore Bajji and would not get the right recipe and searching for it I learnt that they are also called Goli Baje, and then I got the recipe. I followed Ramya of Mane Adige's recipe, it was delicious and tasted the same. We had it with some tea in the evening, the best part is it is so easy. I did not make too many changes to the recipe except I added about 1 tbsp coconut since in Airlines I remember them having coconut pieces. I actually forgot to add the baking soda in the first batch and they were hard. Then I added the soda and wola...

Thank you Ramya We loved them and am so glad I finally got the recipe for it.



Sireesha has passed on the Nice Matters Awards and easycraft have passed on the BLOGGER WITH A PURPOSE AWARD, thank you so much for the award.

I would like to pass these awards to

Sashree of A warm Welcome to All Foodies
Alka of Sindhi Rasoi
Swati Raman Garg of Chatkor
Cham of Spice-Club

Sashree also tagged me for a meme,

What are five things on my to-do list for today (non-work related)?

1. Clean the kitchen
   
2. Iron the Cloths
   
3. Go to the library
   
4. Check post, we do not get mail at home.
   
5. Cook many thinks for my hubby since I am not at home whole of next week.
   

What are five snacks I enjoy?

1. Muruku
   
2. Mangalore Bajji
   
3. Bhel Puri
   
4. Chips
   
5. Paneer Pakoda and many more
   

What things would I do if I were a billionaire?
Get confused what to do....

Places I’ve lived:
Bangalore, Chennai, Toronto and Palmerston

Jobs I’ve had:
Web Designing Trainer (Teacher), Retail Accounting Clerk, Banking Clerk, Special Projects Developer, Web Designer and now the one I love the most House wife..:)

Alka of Sindhi Rasoi
Swati Raman Garg of Chatkor
Cham of Spice-Club

Finally we have some summer here and I love it cause its been raining too, don't really like the thundering but will not complain and enjoy the 2 months of hot weather before it starts getting cold again. We picked up these Jalapenos to have and we enjoy hot pakodas in the rain. But these are very spicy and Max I can do is have bite and then jump around,but my husband and Jo Aunty (Neighbour Friend) love them and will sweat, have tears in their eye but will still have these. I make a potato filling for the jalapenos, and make aloo bonda with the left over filling. After having one he could not have his second one since it was spicy and later it was turned into a yummy Mirchi Pakoda Chat. It still was spicy but he enjoyed it.





Ingredients
4 Big Jalapenos
oil for deep frying

Basic Batter
1&1/2 cups Besan (Gram flour)
1/2 tsp paprika
pinch baking soda
salt to taste
handful of fresh coriander leaves, washed and chopped
3/4 to 1 cup water

Aloo Filling
2 Potatoes, boiled
1/2 onion, chopped
1 tsp cumin seeds
1/2 tsp ginger, grated
1/2 tsp garlic, grated
1/2 tbsp coriander powder
1/4 tsp turmeric powder
1 1/2 tsp sugar
1/2 tsp cumin powder
1 tsp amchur (mango Powder)
2 tbsp curry leaves,chopped
handful, fresh coriander leaves, chopped
salt to taste
1 tbsp oil

Method

To Make the Filling

1. Mash the potatoes well. Add the chopped onions and fresh coriander leaves
   
2. Heat oil in a saucepan.
   
3. Add Cumin Seeds, let them splutter.
   
4. Add curry leaves, ginger and garlic.
   
5. Quickly add all the dry masalas and turn of the gas.
   
6. Mix this with the Potatoes and Mix well.
   
7. Keep Aside
   

Note: I do not add any chilies since the Jalapenos are very spicy, you can play around with the dry masalas to suit your taste.



Assemble the Pakodas

1. Wash the Jalapenos well and dry them.
   
2. Slit them length wise making sure not to cut it in half and leaving about 1/2 inch intact from both ends.
   
3. Remove some or all the seeds from inside. (This is optional, if you can take the heat then skip this step). Don't throw the seeds, you can use them in cooking.
   
4. Fill each jalapeno with the Potato filling and keep aside.
   
5. Add some red chili powder, 1/2 tsp lime juice to rest of the Potato filling.
   
6. Make small lime size balls from the rest of the Potato filling. Keep aside.
   

To Make the Batter (Make this just before serving)

1. Mix salt, paprika, coriander leaves together in a bowl.
   
2. Add the baking soda in 1/2 cup of water and mix well.
   
3. Add this 1/2 cup of water with the soda to the besan mix.
   
4. Slowly using your hands mix in the rest of the water to make a smooth batter. The batter should be thick enough to coat the jalapenos. Make sure not to make it to runny.
   

How to Proceed

1. Heat the oil for deep frying.
   
2. Once hot add about 1 tbsp of the hot oil to the batter and mix the batter well.
   
3. Take the Jalapeno, dip in the batter, coat well.
   
4. Slowly drop it in the hot oil, and fry it on Medium temperature, to make the sure its cooked through inside.
   
5. Once it is golden brown in color, remove and drain on paper to remove excess oil.
   
6. Repeat with the rest of the jalapenos.
   
7. Do the same for the Potato Balls to make Aloo Bonda.
   
8. Serve Hot with a cup of Tea.
   

Mirchi Pakoda Chat

1. Cut the Mirchi Pakoda in half.
   
2. Beat about 1/4 cup of curs and pour over the Pakoda.
   
3. Drizzle, Katta Meetha chutney (sweet and sour chutney).
   
4. Sprinkle some Chiwada on top. (I used the Rice Krispies Mixture).
   
5. sprinkle some chat masala, thin sev over an serve immediately.
   

Bake it in the oven, cook on the tandoor, grill them on the barbecue or just cook them on the tawa, this is one dish that will vanish the minute its on the table. We normally like to eat this as a side dish to any dal recipe.



Ingredients:

205 gms paneer (Firm cottage cheese), cut in 2 inch cubes
1 capsicum, cut in square pieces 2 inches
1 onion or Leek, cut in squares, 2 inches
1/2 cup thick yogurt or 1/4 cup yogurt and 1/4 cup cream
2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp ginger paste
1/2 tsp garlic paste
1/4 tsp chat masala
1 tsp dried fenugreek leaves
1/2 tsp garam masala
1 tsp tandoori masala
2 tbsp mozzrella cheese (optional)
1 tbsp oil
Juice of 1 lime
salt to taste
Wooden Skewers
warm water

Method

1. Combine all ingredients except paneer, capsicum and onions and mix well..
   
2. Then add the paneer, capsicum and onions and mix well till all the pieces are coated with the paste.
   
3. Marinate it for 4-5 hours, if you want marinate it overnight in the fridge.
   
4. When ready to serve, soak the wooden skewers in hot water for at least 15 minutes. (This makes sure they do not burn in the oven).
   
5. Arrange the paneer, capsicum and onions on the skewer, alternating with the three vegetables. Drizzle some oil on them
   
6. Preheat the oven to 350 or the grill or heat a Tawa/ non stick Pan.
   
7. Cook the tikkas till the are slightly browned on the edges.
   
8. Serve with extra lime wedges.
   

This is a easy and tasty snack with different filling's rolled inside a slice of bread. A quick and easy snack to make if you have some bread at hand. The filling can be anything that you have in your fridge or pantry. I made a mixed vegetable filling and a ricotta cheese filling.



Ingredients

1 loaf of bread
Water or Milk
Oil for deep frying

Filling 1: Mixed Vegetable Filling
1/2 carrot grated
1/2 onion sliced thinly
1/4 capsicum sliced thinly (I used the red peppers for their sweetness)
1/2 cup grated mozrella cheese (Feel free to use any cheese available at the moment)
2 green chillies chopped or red chilli flakes
2 tbsp corriander leaves chopped
salt and pepper to taste

Filling 2: Riccotta Filling
1/2 cup Ricotta cheese
1/2 parmesan cheese
1 tsp dried rosemary
1 tsp red chilli flakes
salt and pepper to taste

Method

1. In a large bowl, mix all the ingredients of the desired filling.
   
2. Remove the crusts from the bread.
   
3. Pour some milk or water in a plate and dip each slice in the milk or Water.
   
4. Place the bread between your palms and gently squeeze to get the excess milk or water out.
   
5. Place a portion of the filling mixture in each slice and wrap it around and cover the mixture completely,to get an oval shape.
   
6. Continue with the remaining bread slices.
   
7. Deep fry them or bake them in an oven.
   
8. Serve with ketchup or chutney.
   

Note To bake them, cover a cookie sheet with aluminium foil, place the rolls and drizzle some oil or butter on the rolls. Coat the rolls well with oil. And bake in preheated oven at 350 F, till golden brown and crisp. Cool and Serve.

Other Filling Options

1. Paneer, Onion, Green chillies, corriander leaves, salt and pepper.
   
2. Potato, Onion, Jeera Powder, amchur, red chilli powder, turmeric powder, corriander powder, corriander leaves, green chillies and salt.
   
3. Minced Meat.
   
4. Soya nuggets, minced Soya nuggets.
   
5. Grated Cabbage,grated carrot, Jeera Powder, amchur, red chilli powder, turmeric powder, corriander powder, corriander leaves, green chillies and salt.
   

Maybe you can share what filling you would put in them.