Bread Roll Recipe 25- minute fast (Indian Style)
Make crispy and tasty Indian Bread Roll with a savory, tangy spiced potato filling. A delicious evening or after-school snack.
RUKAIYA KADIWAL 
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.
In case you might be interested in the baked version, then do check this recipe of Cheese Roll. Another similar baked recipe you can check is, Paneer Bread 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).
We also collectively prefer the taste of anardana in potato stuffings for Samosa, Aloo Tikki, paratha rather than dry mango powder.
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.
You can try both and choose what you or your family likes the best or what is available in your kitchen.
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 roll were 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.
She would carry them in large steel jars (dabbas) 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.
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.
Dassana’s Notes
If making for small kids, then skip the green chilies and red chili powder.
Remember to deep fry in a moderately hot oil. You don’t want the bread to soak up a lot of oil. A warmer oil will make the bread soggy with oil. If the oil is very hot, the crust will get browned too much and the inside portion will be undercooked.
You can use multi grain bread, whole wheat bread, brown bread or even white bread.
Instead of dry mango powder, you can use lemon juice or dry pomegranate seeds powder (anardana powder). Some chaat masala can also be added to the potato stuffing.
Herbs like mint leaves also give a good taste to the stuffing. You can either use both coriander leaves or mint leaves or swap the coriander leaves with fresh mint leaves.
You can also check this Potato Sandwich Recipe.
Ingredients
- ▢3 to 4 potatoes large sized – 425 grams
- ▢½ teaspoon salt
- ▢water as required
- ▢2 tablespoons chopped coriander leaves (cilantro)
- ▢¼ teaspoon red chilli powder
- ▢¼ teaspoon crushed black pepper or ¼ teaspoon black pepper powder
- ▢¼ teaspoon garam masala or add as required
- ▢½ teaspoon cumin powder
- ▢½ to 1 teaspoon dry mango powder or add as per taste – dry pomegranate seeds powder can used instead
- ▢salt as required
- ▢9 to 10 bread slices – brown, multi grain or white bread
- ▢oil for deep frying, as required
Nutritional Information
- Calories: 115kcal
- Carbohydrates: 17g
- Protein: 4g
- Fat: 3g
- Sodium: 248mg
- Potassium: 244mg
- Fiber: 3g
- Sugar: 1g
- Vitamin A: 20IU
- Vitamin C: 5.4mg
- Calcium: 43mg
- Iron: 2.1mg
Directions
How To Make Bread Roll Recipe step by step
Step 1
Pressure cooking potatoes
Rinse the 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 pressure settles down on its own, then only open the lid. Then check the potatoes with a knife, and it should slid easily. Drain all the water and set aside the potatoes. Let them become warm or cool at room temperature.
Step 2
Making potato stuffing
Then peel and grate them in a bowl. You can even mash them with a potato masher or fork.
Add chopped coriander leaves and finely chopped green chilies.
Add all the spice powders – red chilli powder, black pepper powder, garam masala powder, cumin powder and dry mango powder.
Also add salt as per taste.
Mix very well. Check the taste and add more spice powders, salt and dry mango powder if required.
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.
Step 3
Preparing bread slices
Take the bread slices and slice off the side crusts.
Take ⅓ cup water in a plate or a bowl. Dip one bread slice in the water completely.
Simply keep the bread in water and remove after 1 to 2 seconds. 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.
Press the bread between your palms so that the excess water is drained.
Make sure the bread stays intact and does not break. So press gently.
Now place the bread on a tray or board or plate.
Step 4
Making bread roll
Place the prepared potato stuffing roll on one side of the moist bread slice.
Gently roll the bread and join the edges.
Press the edges and seal them. Also press the top and bottom parts and seal them.
You should get a neat bread roll. Also there should not be any uncovered potato filling as when frying they will leak out in the oil. If there are any uncovered edges, then simply cover with a piece of soaked and drained bread and press it to get an even cover. Forming the bread roll is not so easy part for beginners and with practice you will learn.
Shape and make bread rolls this way with the remaining bread slices.
Step 5
Frying bread roll
Heat any neutral flavored oil for deep frying or shallow frying bread rolls in a kadai or pan. When the oil becomes medium hot, then add the bread roll. Do not over crowd the kadai. Add 3 to 4 bread 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. If the oil is very hot, the bread will brown quickly and unevenly with uncooked insides.
Fry them till they become crisp and light golden in color.
Then turn over each bread roll with a slotted spoon.
Continue to fry and turn over as required for uniform frying. Fry till they look crisp and golden.
Then using a slotted spoon remove them draining as much oil as possible in the kadai or pan.
Place them on kitchen paper towels for extra oil to be absorbed. While still hot serve them. In the same way, fry the rest of the bread rolls.
Serve bread roll hot or warm with your favorite accompaniment like tomato sauce or green chutney or cilantro chutney or mint chutney.
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