Vegetable bread roll is not only a snack but also good for our kids lunch box. Simple and yummy snack to have on rainy days.

Ingredients:

• 4 slices – Bread (I used whole wheat bread)
• 1 tbsp – Oil / Ghee (for shallow frying)

For stuffing:

• 1 tsp - Oil
• 1/4 tsp – Cumin seeds
• 1 pinch – Fennel seeds
• 1 no – Onion (finely chopped)
• 1 no – Potato (medium sized)
• 1 no – Carrot (chopped finely)
• 1 handful – Peas
• 1 tsp - Ginger garlic paste
• 1 pinch - Turmeric powder
• 1/2 tsp - Red chilli powder
• 1/4 tsp - Garam masala powder
• 1 tbsp - Coriander leaves (chopped finely)
• Salt - as required

Preparation method:

For stuffing:

1. Cook potato, carrot, peas in enough water until soft and tender. Set aside.
2. Heat oil in a pan, season with cumin seeds and fennel seeds. Add onion, ginger garlic paste along with required salt and saute slightly golden brown.
3. Now add all the masala powders and fry for a second. Immediately add cooked vegetable and mix everything well together, saute for 2 to 3 mins.
4. Finally garnish with coriander leaves and now stuffing for roll is ready.

For making roll:

1. Chop the edges of the bread and then roll it slightly using a rolling pin.
2. Add the stuffing in the middle of the bread and add water at the edges and seal it (as shown in the picture).
3. Heat oil or ghee in a pan, shallow fry bread rolls until slightly golden brown on both sides. Remove from heat and serve hot with ketchup.

Notes:

• You can also bake this roll in the oven for 15 to 20 mins instead of shallow fry.
• You can also add vegetables of you choice.