Last night, dinner consisted of exactly the same combination that Ma often made for dinner in the winter when we lived in Bokaro – vegetable soup, with these aloo-filled bread rolls on the side.
Ma never served these rolls on salad leaves, but I guess I felt that a few leaves from the bag of mesclun would stop me from thinking about the significant amount of oil which the bread must have soaked up when I fried the rolls !
I actually made these as a sort of trial-run, since I wanted to take a couple to the boulangerie.
This is another of Pooja’s suggestions and has been a winner too.
Next week’s order from the boulanger is for these rolls and vegetable korma.
April 13th 2010
I did, as planned, hand over bread rolls and korma for 10 to the boulanger this morning. But I have spent the last few days wondering if this has really been such a good idea, to introduce the girls to this snack (well alright,my own tendency to over-indulge once the rolls are made has been worrying me too).
The combination of bread and potatoes which is then deep fried is surely not a recipe for good health. I did substitute white bread with multi-cereal bread but then commercial versions of the latter are not the real deal at all.
Then, in what must surely be a Sign, a news story that highlights once again the problems with high glycemic index foods – of which potatoes and white bread are common examples -caught my eye first thing this morning.
So while I fried a few rolls – which have been hugely popular with the girls – this evening for gouter – with the leftover potato stuffing, I decided that I am not going to include this particular recipe here.
They’ll just have to call me for this one, if they do remember these rolls when they are older. For my part, I am not going to make these again in a hurry !