Bread Rolls in Appe Pan | How to Make Bread Cutlet Recipe in Appe Pan

Bread Rolls in Appe Pan with step by step recipe - I love bread rolls and sometimes I starved myself for a bread roll. But daily-daily having oily food is not a good idea, So when I get the some snacks carving ;) I try and get creative :):D
A few days ago, though, I decide to try something different and came up with my bread rolls in appe pan. The tastes just like same but this is oil-free, that is most healthy part in it. They are crunchy from outside and soft & spicy from inside.

The actual process of bread roll are prepared with bread, stuffed with spicy mashed potatoes and finally deep fry it. But this time I made easy-peasy, crunchy Non fried version of Bread Cutlet ?? 
They are made in my trusty oil free Appe pan!! They turned out so perfect…almost oil-free…ideal for kids too! 
I have already tried and tested my two recipes in appe pan like Rava Appe (appe made with semolina based batter) and Vegetable Paniyaram(a south-indian snack made with idli-dosa batter)

The bread rolls are best served for breakfast or with evening tea as snacks along with coriander chutney or simply tomato ketchup. Pair this with a tea or coffee. 

Coriander Chutney

Me and my hubby loved them because this is the first time made a non-fried version of these bread rolls, No one can really know the difference. A must try for all ??
You can make end number of healthy recipes like
Chickpeas Salad
Purple Cabbage Paratha
Apple Cinnamon Smoothie with Toasted Almonds
and many-more.....
Let's start to make this easy and quick recipe with simple step-by-step process with photos.

Yield: 7-8 large cutlets

Ingredients :
Boiled and Mashed Potato - 1 cup
Finely Chopped Onion - 1 large
Few slice of bread (remove the sides)
Finely chopped green chilli - 1 no (optional)
Dry mango powder/ Amchur powder - 1/2 tbsp
Red chili powder - 1/2 tsp
Roasted cumin powder - 1/8 tsp
Garam Masala powder- 1/4 tsp
Salt to taste
Chopped Fresh coriander leaves
1-2 tsp oil to cook
Appe Pan
Preparation Method :

1. Mix all the above ingredients well in a mixing bowl except bread. Avoid lumps & don’t add any water. Set it in the refrigerator for 10-15 mins. The mixture will be easier to handle & shape when slightly cold.

2. Heat the Appe pan alongside and add a few drops of oil in each indentation. The pan should nicely heated, if not the cutlet]s won’t be crunchy.

3. Now, cut the hard sides off the bread slices, take some water in a wide bowl,
Carefully immerse a slice of bread in the water bath for just a second or two, remove and keep the bread slice flat on one palm and press softly with the other palm to strain out all the water from the bread carefully without letting it crumble.

4. Leave the slice of bread still on you one palm and place 1/2 tablespoon of the potato mixture on the center of the bread slice, 
carefully fold in all the four ends over and slowly roll into a croquette using both the hands, softly apply a little pressure as you work through so that if there is still any excess water in the bread it is released off. 

5. Repeat with other slices and make all the rolls.
6. Place it in an indentation of the Appe pan. Repeat the same steps for the other balls too. Cook on each side for about 3-4 mins to get an even color & crunch. You can add a few more drops of oil if required. 
7. Once done, serve them piping hot with some ketchup or green chutney.
Happy Cooking & Enjoy !!