1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make
small potato sized balls. Roll to 3-4
mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame
and puff, with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot
with sweetened mango preserve
(chunda) or curds or jam.
59. Baked Bread Rolls
Ingredients
6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese
Method
1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.
Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in
the fridge. Remove toothpicks
before baking.
Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls