A while back, we had ordered some fresh jalapeno peppers from First Agro, just out of curiosity. We had never seen fresh jalapenos before, only the pickled version that is commonly available in most departmental stores. So, these were a novelty to us, and we couldn’t resist getting a packet. I was totally clueless about what to do with them, though.
I took a bite of one of the peppers, and shrieked out loud enough for the OH to come running. The pepper was super-duper hot, much spicier than the normal Indian green chillies that we are used to. That put me in a dilemma – what could I make with these beauties that wouldn’t kill us with the spiciness? I began to read up online about jalapenos and some dishes that you can use them in. I learnt that the spiciness decreases once the peppers are cooked, and that the most popular dish that one can make with them is Jalapeno & Cheese Poppers. There were a whole lot of different recipes for the poppers on the Internet, so, as usual, I decided to make something using a mish-mash of different recipes.
I made bread rolls with the jalapenos added in, and loads of cheese. The result was gorgeous – finger-licking delicious and not at all spicy, just infused with the lovely smell of jalapenos and filled with gooey melted cheese. Who wouldn’t love such a dish? I made about 15 rolls, all of which got gulped down within minutes.
Here is how I made the rolls:
Ingredients (yields about 15 small rolls):
8-10 fresh jalapeno peppers, finely chopped after de-seeding them and removing the white fragments from their interiors (the jalapenos I had were roughly the size of Indian chillies, and not the huge peppers that are available internationally. If you happen to have the huge ones, cut down on the number of peppers you use for the rolls)
4 slices of bread (I used brown bread, but you could use any kind of bread actually)
4 cubes of cheese, grated (I used Amul)
A small bunch of fresh coriander leaves, finely chopped
Salt, to taste (Be careful with the salt, as the cheese and bread have salt in them already)
1 teaspoon red chilli powder
Chaat masala, to taste
Garam masala, to taste
2-3 tablespoons of maida
Bread crumbs, to coat the rolls
Oil, for deep frying
- Take the grated cheese, chopped jalapenos, coriander, salt, red chilli powder, garam masala, and chaat masala in a large mixing bowl.
- Take some water in a dish. Soak each slice of bread in the water for a couple of seconds, and squeeze out the water immediately. You just need to get the bread wet, and not make a soggy mess of them. Add the squeezed-out bread slices to the mixing pan. Mix everything well together.
- Add just enough maida to the mixing bowl to bind a dough.
- Shape about 15 small balls out of the dough.
- Heat oil in a deep-bottomed kadhai, till smoking point.
- Once the oil is nice and hot, reduce the flame. Roll about 3 of the dough balls in bread crumbs, ensuring that they are fully covered in the crumbs. Drop these balls into the hot oil, and deep fry them well, till they get dark brown on the outside. Ensure that the balls are fried evenly.
- Fry all the balls similarly, after coating them with bread crumbs.
- Serve hot with tomato ketchup and/ or mint chutney.
Do you like the sound of these bread rolls? I hope you’ll love them too!