New Year Party Snacks: Bread Rolls & Garlic Potato Bites · PrimedTable
Indian🍞 Bread & bakery
New Year Party Snacks: Bread Rolls & Garlic Potato Bites
Two Indian-style party finger foods: crispy bread rolls and garlic potato bites. The bread rolls combine mashed potatoes, onions, and mixed vegetables in a breadcrumb coating, then deep-fried until golden. The garlic potato bites feature cooked potatoes and garlic seasoned with herbs and spices, refrigerated, coated and fried until crispy. Both are perfect appetizers for parties and gatherings.
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Adapted from a video by HomeCookingShow
New Year Party Snacks | Homemade Bread Rolls & Crispy Potato Bites
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1
Remove crusts from 6 large bread slices and pulse in a food processor several times to create coarse breadcrumbs.
2
Transfer breadcrumbs to a bowl and add 3 boiled potatoes (roughly mashed), 1 medium onion (finely chopped), mixed red and green capsicum (finely chopped), 1 carrot (finely grated), and 2 green chilies (deseeded and finely chopped).
3
Add 1 tsp salt, 1 tsp cumin powder, 1 tsp chili flakes, 1.5 tsp chaat masala powder, 0.5 tsp black pepper, 1 tsp garam masala powder, and a handful of chopped coriander leaves.
4
Mix all ingredients together thoroughly until well combined, similar to kneading chapati dough.
5
Grease palms lightly with oil and shape portions of the mixture into small rolls.
6
Mix 3 tsp cornflour with water to create a slurry of medium consistency, and place breadcrumbs on a separate plate.
7
Dip each bread roll into the cornflour slurry, then roll in breadcrumbs to coat completely.
8
Pour enough oil into a deep pan and heat until hot. Maintain medium heat and gently drop in the bread rolls in batches of three. Deep fry until golden brown, then remove.
9
Serve the bread rolls hot with your choice of dip.
10
Grate 3 cooked medium-to-large potatoes into a bowl. Add 2 large cloves of grated garlic, 0.5 tsp salt, 0.5 tsp black pepper, 1 tsp chili flakes, 1 tsp Italian seasoning, 1 medium green chili (finely chopped), and finely chopped coriander leaves.
11
Add 0.25 cup all-purpose flour, 1 tbsp cornflour, and 0.5 cup breadcrumbs. The breadcrumbs will absorb excess moisture from the potatoes. Mix until reaching a smooth, doughy consistency and adjust seasoning.
12
Refrigerate the mixture for about 1 hour.
13
Prepare the slurry: mix 2 tsp cornflour, 2 tsp all-purpose flour with water to achieve a medium consistency.
14
Lightly grease palms with oil. Take portions of the potato mixture and shape them into desired sizes and forms.
15
Dip each potato bite into the slurry, then roll in breadcrumbs until completely coated.
16
Heat enough oil in a deep pan until hot. Gently drop in the potato bites and deep fry until golden brown.
17
Remove from oil and serve hot with ketchup and spicy mayo on the side.
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