Potato-Beet Breadrolls

I have been eyeing a few recipes from Sandeepa's blog - Bong Mom's Cookbook for a while now. Now as a rule of thumb, the more un-healthy something is, the more I like it. So baked breadrolls with just beet stuffing would be way too healthy for me :-) I added some potatoes to the mix and changed the masala slightly. The end result, though did not look as lovely as Sandeepa's tasted quite divine! I have a quick recap of the recipe here for myself, but for more detailed instructions and step-wise photographs, see Sandeepa's original recipe.

This is my entry to Coffee's Monthly Blog Patrol for February.

Ingredients:

3 small beetroots
2 medium size potatoes (boiled)
1 tsp garam masala
1-2 tsp roasted dhania-jeera powder
1 egg
2 tbsp suji(cream of wheat or you could use cornmeal)
bread (about 10-12)
salt to taste
raisins (optional)

Method:
Grate/Shred the beetroots.
Fry the garam masala, add beetroots. Add some roasted dhania-jeera powder to taste. I usually keep some prepared for raitas.
When the beetroot becomes soft, it is cooked. Add the mashed boiled potatoes and mix well.
Moisten the bread slices, make beetroot-potato mixture into golf-ball sized balls and place on the bread. Roll the slice to cover it completely (See Sandeepa's photos for this)
Brush these with the egg and either brush some butter or spray with oil.
Fry with very little oil just to get a slight brown color on the rolls.
Preheat over to 400 degrees F
Sprinkle the rolls with some suji and bake till the outer cover turns uniformly brown (maybe about 35 min)

Mmmmm… delicious… Thanks Sandeepa for this awesome recipe and excuse me as I rush off to gobble some of those breadrolls!