Bread roll recipe | How to make potato stuffed bread roll

Bread roll is a good party snack made by stuffing spiced potatoes in bread slices. These are rolled and either fried or baked. This post shares 3 ways of cooking the bread roll – shallow fried, baked & tawa fried. The preparation of stuffing is just very simple and needs only mixing up the ingredients like boiled or steamed veggies, garam masala and other basic ingredients.

The stuffing is almost similar to the aloo paratha except for including peas and carrots in this. Bread rolls are usually deep fried but they are best baked or pan fried. However I have also shared the deep frying method.

These bread rolls make a very good party snack since they keep crispy for long time. They are best served with Green chutney or Schezwan sauce.

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Preparation for bread roll recipe

1. Boil potatoes in whatever way you like. I steam them in a cooker. It takes about 6 to 7 mins, it may vary depending on the kind of potatoes.

2. When they are 3/4 done, then i add carrots and peas to the same steamer. Steam them together until done. You can also skip carrots and peas.

3. Mash the potatoes.

4. Add peas, carrots, chilli powder, turmeric, garam masala, amchur, coriander leaves and salt.

5. Mix together and divide the mixture to 10 parts. Give them a oblong shape. Set them aside.

How to make bread roll

6. There are 2 ways of making bread rolls. First one is to dip the bread slice lightly in water and squeeze off the excess water. Place the stuffing and roll it to seal well.

7. I am following the other method of rolling the bread and smearing some moisture to make it wet. Roll each of the slice with a rolling pin. This prevents the bread rolls from absorbing too much oil. The bread slice must become like a thin layer first.

8. For the binding or to seal the edges I have used flour mixed with water. In a small bowl mix flour with water. The mixture must be thin of runny consistency. Brush the bread slice with the milk or water. The bread must turn moist and wet but not with dripping water.

9. Place the potato mixture on the bread. Smear the flour mixture on the edges to seal safely.

10. Roll the bread and press the edges gently to seal the potato stuffing. Use more flour mixture on the edges if needed. Finish making all the bread rolls. Keep them covered.

Method 1 – Baking bread roll

11. If you prefer to bake them, preheat the oven at 200 Degree C.

12. Brush the rolls with melted butter. Bake for 10 to 12 mins or until golden.

Method 2 – Pan frying bread roll

13. For pan frying, toast them after brushing with butter.
Then drop 2 to 3 rolls depending on the pan size. Fry them on a medium high flame.

Method 3 – Shallow frying bread roll

14. If shallow frying, Add oil only a few tbsp or as needed. Allow the oil to turn hot enough. Check if the oil is hot enough by dropping a small piece of bread. The bread has to rise without browning quickly. Flip them and fry on all the sides until golden.

15. Drain bread rolls on a kitchen tissue.

Best served with green chutney and a cup of black tea.

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