Bread square

I was in the mood to cook some lip smacking snacks for evening tea. However, I couldn’t think about anything apart from bread. Actually, I had some boiled potatoes in fridge, and I wanted to use them in the evening snacks. First I was hesitating to use bread in deep fry, because of oil. Then for a moment I just forgot about “health”, and went to cooking bread square. The bread squares turned out extremely delicious.

Here is the recipe:

Six bread slices
Two small sized potato
One small onion
A bunch of coriander leaves (Which can yield approximately half cup chopped coriander leaves)
One small tomato
Half tsp. urad daal (Black lentil)
Half  channa daal (Bengal gram lentil)
Half mustard seeds
Approximately one cup of semolina
Salt to taste
Pinch of turmeric powder
Oil for frying (I used olive oil. You can use your choice of oil)

Method:

Cut the potatoes into halves and boil them until tender. Keep the potatoes aside to cool down. Meanwhile, finely chop onion, tomato, and coriander leaves. Heat one tbsp. of oil, in a wok. Add urad daal, channa daal, and mustard seeds. When you smell the fine aroma add onion and tomato. Stir for few minutes. Cover the wok, and let the mixture to cook until oil starts oozing out. Add boiled potato, salt and turmeric, until well-blend. Keep stirring continuously. Switch off the stove, and let it cool down.

Cut the four sides of each the bread. Take bowl of water. Make small ping-pong size balls from the potato mixture. Slightly flatten them, and keep them aside. Pour the semolina on a plate. Take the breads one at a time. Dip the bread into water. Take the bread out of water. Put it on one of your palm, and press with the other palm to squeeze out the water. Place one potato ball on the bread. Fold the four corners to the center of the bread to make a square. Dip the breads into the semolina, and give a good coat of semolina all over on each of the bread square. Heat a heavy bottomed wok, under high flame. Once it heated, add enough oil to deep frying the breads. Wait for some time to heat up the oil.  Lower flame and deep fry the breads. Serve hot with spiced tea.