Bread Stick Rolls Recipe By Lazzatain
Bread Stick Rolls are soft, fluffy, and golden-brown bread sticks that are rolled and baked to perfection. Infused with garlic butter and herbs, they make an irresistible side dish or snack. Ideal for dipping in soups, serving with pasta, or enjoying on their own!
- 1/2 kg potatoes (boiled and mashed)
- 1 medium onion (chopped)
- 1 teaspoon cumin seeds powder
- 1 teaspoon coriander powder
- 1 teaspoon black pepper
- 1 teaspoon chaat masala
- 1 teaspoon red chili flakes
- 1 teaspoon red chili powder
- 1.5 teaspoon salt
- 1 tablespoon qasoori methi
- 1/2 teaspoon garlic paste
- 1/2 tablespoon green chili (chopped)
- Oil (As Requires)
- 2 tablespoons all-purpose flour (maida)
- 2 tablespoons corn flour
- 2/3 cup water (Adjust to make a smooth)
- Prepare the Potatoes:
Peel the boiled potatoes and mash them until smooth, with no lumps.
- Mix the Ingredients:
In a large mixing bowl, combine mashed potatoes, chopped onion, cumin seeds powder, coriander powder, 1/2 tsp of black pepper, chaat masala, red chili flakes, red chili powder, 1 tsp of salt, qasoori methi, garlic paste and green chili chopped. Mix well until the mixture binds together.
- Shape the Rolls:
Punch down the dough. Divide it into 10–12 equal pieces. Roll each piece into a long bread stick, about 6–8 inches. Place them on a baking tray lined with parchment paper.
- Rest the Mixture:
Let the shaped rolls rest for about 5 minutes. This helps them firm up before frying.
- Slurry Preparation:
In a small bowl, mix the all-purpose flour, cornflour, 1/2 tsp salt and 1/2 tsp of black pepper. Gradually add water while whisking to make a smooth slurry. It should be neither too thick nor too watery.
Dip each shaped bread roll in the slurry, making sure it’s fully coated.
- Frying Method:
Heat oil in a deep frying pan to 180°C. Carefully drop the shaped roll into the hot oil and fry until golden brown and crispy.
- Serve and Enjoy!
Serve hot with your favorite dipping sauce like tomato ketchup, mint chutney, or garlic mayo.