These are crispy and tasty Bread Roll with a savory, tangy spiced mashed potato filling. Bread roll is a tasty Indian snack that can be made in a jiffy if you have leftover boiled potatoes. This bread roll can be made for a delicious evening snack or as an after school snack for kids.
This Indian snack recipe of bread roll has a crispy outside texture encased with a tangy savory potato stuffing inside. The potato stuffing is filled inside a bread slice, rolled and then deep fried.
If deep frying is not your thing, then you can opt to bake or air fry them. They will still be delicious if not very crispy like the deep fried bread roll.
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In case you might be interested in the baked version, then do check this recipe of Bread Cheese Roll. Another similar baked recipe you can check is –Bread Paneer Roll.
These bread rolls are a favorite at home. When I make the stuffing, I usually use the same potato stuffing that I use for the Aloo Paratha.
We prefer a little sourness in the potato stuffing, so I add either dry mango powder or anardana powder (dry pomegranate powder).
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So when I have anardana powder, I add it to the potato filling or else I use dry mango powder. You can use either. Both work well in the recipe.
To make the bread roll, I have used brown bread. You can even use whole wheat bread, brown bread or even white bread. Even a bread two to three days old works well.
The first time I had these bread rollwere in my school canteen. A middle aged lady in her 40’s whom everybody used to call as aunty would make these and get them during the break hour.
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) and they would be still warm when she would serve them to us. They were served with a white peas curry which would be hot enough with the warm rolls. I seriously got addicted to this pairing of the bread roll with the peas curry.
I would often make a beeline to have the bread roll as they would sell like hot cakes. She would also get idli and vada with coconut chutney. An option I had no choice to eat when the bread roll would get over.
Then I had no clue how these rolls were made. So when we were shown the method to make these rolls in our cooking school, that was the time when I finally got to know them.
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I clearly got the connection. These were the same roll that aunty used to make. So long to know the how to aspect of making these bread rolls.
1. Rinse 3 to 4 large potatoes or 425 grams potatoes very well in water. Then place them in a 3 litre stovetop pressure cooker. Add water just about covering the potatoes. Also add ½ teaspoon salt.
Pressure cook the potatoes for 5 to 6 whistles on medium to medium-high heat. When the pressure settles down on its own, then only open the lid.
Bread Roll » Dassana's Veg Recipes
Then check the potatoes with a knife, and it should slide easily. Drain all the water and set the potatoes aside. Let them become warm or cool at room temperature.
2. When the potatoes become warm then peeland grate them in a bowl. You can even mash them with a potato masher or a fork.
6. Take a portion of the mixture and make small to medium rolls of potato filling. The size of the rolls will depend on the size of the bread.
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9. Just keep the bread in water and remove it after 1 to 2 seconds. Just let the bread absorb the water. It should get damp but not overly. Otherwise the bread slice breaks.
The idea is to make the bread moist enough so that it becomes pretty flexible which would make the rolling and shaping easier.
16. You should get a neat roll. Also there should not be any uncovered potato filling as when frying they will leak out in the oil.
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If there are any uncovered edges, then just cover with a piece of soaked and drained bread and press it to get an even cover.
When the oil becomes medium hot, then add the rolls gently and carefully to the oil. Do not overcrowd the kadai. Add 3 to 4 rolls depending on the size of the kadai.
The oil has to be moderately hot. If the oil is not hot enough, the moist bread will absorb a lot of oil.
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If the oil is very hot, the bread will brown quickly and unevenly with uncooked insides. So regulate the heat as needed.
23. Place the crispy bread rollson kitchen paper towels for extra oil to be absorbed. While still hot serve the bread roll. In the same way, fry the rest of the rolls.
24. Serve bread roll hot or warm with your favorite accompaniment like tomato sauce or green chutney or mint chutney or coriander chutney.
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You can even sprinkle some chaat masala on them while serving. For best taste and texture have them hot as they are prepared.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
This is a crispy and tasty recipe of bread roll with a spiced, savory, tangy mashed potato filling. Makes for a delicious evening snack or an after school snack for kids.
Bread Roll Recipe
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.
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