The most perfectly crispy sandwich rolls EVER!! Kids will looove these treats. And they are super duper easy to make. My wonderful MIL taught me how to make these, here's the recipe. :)
First you will need to prepare the filling.
The filling needs to be soft and not too lumpy, so what I do is, I use my processor to chop everything finely one at a time. If you don't have a food processor, you can just grate the ingredients.
Heat oil or butter, add onion and fry until translucent. Then add the capsicum, fry for a few seconds then add the garlic. Stir well, and add the chicken. Cook until chicken changes color, next add all the rest of the veggies, green chili, salt and powdered spices.
Keep stirring regularly on low heat, and you can add about a quarter cup of water to help cook everything properly and to prevent it from sticking to the bottom of the pan. Make sure you dry off the water completely though once everything is soft and mushy.
Adjust salt and spices to your taste, sprinkle the chopped coriander and add the fresh lemon juice and soya sauce. Mix well and turn off the heat.
HERE is how the mixture will look when done.
Let the mixture cool completely before using as a filling.
Next, take 8-10 slices of bread (medium thickness). The bread needs to be VERY FRESH for this to work perfectly.
Cut off the sides, top and bottom crusts of the bread slices. Then one at a time, using a rolling pin, roll each slice to flatten it, like rolling rotis. It will become a flat square-ish shape. Put the filling on one end, roll it up and seal with a bit of water. Set aside.
Continue until all are done.
Place the rolled up sandwiches on a greased tray and bake in a toaster-oven or regular oven, until golden and crispy. Serve with a dip of your choice or as is. Remember, the bread is already cooked, you just want to make it crispy, so just keep an eye on them until the color suits you. You can even brush melted butter on the tops to get them to color faster.
You can even roast these on a tawa instead of the oven, just keep turning them until all sides are nice and golden. Maintain the heat on low so they don't burn or color too quickly.