Bread roll recipe | Potato 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.
Bread roll recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1½ cups potatoes cubed or 3 medium potatoes
- ½ cup carrots and peas (optional)
- ½ to ¾ tsp red chili powder or green chili chopped
- ½ tsp garam masala (adjust as needed)
- 1/8 tsp turmeric or haldi
- ¼ tsp amchur (or 1 tbsp lemon juice)
- 2 tbsp coriander leaves chopped
- Salt to taste (about ½ tsp)
For bread roll
- 10 slices bread (any)
- Oil as needed (if frying) or butter for brushing
For binding the bread rolls
- ½ cup milk or water
- 2 tbsp flour mixed with half cup water
Preparation for bread roll
- Wash and peel the potatoes. Cut them to 2 and add to a pressure cooker or pot. Pour water just enough to cover the potatoes partially.
- Pressure cook for 1 to 2 whistles on a medium flame. Potatoes must be just cooked and not mushy. If using carrots and peas, you can just cook them in the same pot after removing potatoes.
- You can also steam the potatoes in a rice cooker until they are cooked al dente. Move the potatoes to a side, add carrots and peas to the steamer. Steam until the carrots are tender.
- Mash potatoes or crumble them. Add carrots and peas, slightly mash them.
- Add chili powder, garam masala, turmeric, salt, coriander leaves and amchur or lemon juice. Mix everything well and check the salt.
- Divide the mixture to 10 equal balls and make an oblong or oval shaped balls. Set these aside.
Making bread roll
- Trim the edges of the bread. Begin to roll them with a rolling stick to flatten them like puri. Flatten to a thin sheet. This prevents the bread from absorbing oil.
- Stir 2 tbps flour with half cup water. Set this aside. Smear the milk or water all over the bread slices with your fingers or brush so that it turns moist and wet. But not with excess dripping water.
- Smear the flour mix on the edges. Place one ball towards one end and begin to roll.
- Stick the edges together and seal the inner filling. If needed apply more flour mixture on the edges.
- Transfer them to a plate and keep them covered to prevent drying. If the rolls dry up then the edges will open up.
Baking them in oven
- For baking – preheat the oven to 200 C. Brush the rolls with some melted butter. Bake for 10 to 12 mins or until golden on both the sides.
For pan frying or tawa frying
- Pan frying – Brush the bread rolls with a generous amount of melted butter, ghee or oil. Heat the pan until hot and toast these until golden. These rolls do not get even golden color but will turn crisp.
Frying bread rolls
- Heat only a few tbsp oil, just enough to partially cover the rolls while frying.
- When the oil turns hot, drop a small piece of bread. It must rise without browning quickly.
- Make sure the oil is hot enough. Then drop 2 to 4 rolls at one time depending on the size of the pan used.
- Fry until golden. Flip and fry evenly. Remove the bread rolls to kitchen tissues.
- Serve bread roll with sauce or green chutney.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Can i brush with oil instead of butter while i bake it in oven
Yes you can
Which type of flour should be used?
Maida or corn starch works well. I haven’t tried with atta or rice flour but they should work.
Thanks much for the prompt response.
I just bought an OTG oven and am a newbie to Baking, grilling, etc.
I would appreciate if you can give pointers on what utensils/cutlery to buy for use in an OTG oven for Baking, Grilling, etc.
You actually don’t need a lot. You must have got a tray and a wire rack with your oven. Those are good enough. If your are a non vegetarian then you can have 2 sets of wire racks and the trays. 1 for vegetarian and the other for non-veg. You can buy one 6 inch and one 7 inch aluminium cake pans. If your oven is larger then you can also buy in pairs – two 6 inch and two 7 inch pans. These will be useful if you bake layered cakes. A basting brush or pastry brush, mixing spatula, whisk, aluminum foil and parchment paper (you can look for unbleached). Apart from these you will need cooling racks for cakes,cookies or any snacks. I usually go for the steel racks instead on nonstick. You don’t need to buy a lot initially. When you learn to make new things then you can buy as you need. Hope this helps. Hope you enjoy baking.
Thanks a lot for the detailed response. Appreciate it.
In your recipes, when you mention preheated oven, what is the standard time required to preheat?
15 to 20 mins preheating is required.
Hello Swasthi. Hope all’s well.
I just tried this recipe for my kids tiffin and it came out AWESOME!!! Thank you so very much for sharing. 🙂
I shallow fried and it soaked in a bit of oil (my husband noticed, he was the first to taste but he gave a thumsup for the taste :)).
I’m sure you have a line in there about it, I just need to read your recipe more carefully.
Thank you again!
Everything is fine. Thanks for asking. Hope the same from you. You are welcome. These are best baked or pan fried. The bread has to be rolled very well to a thin sheet otherwise it absorbs lot of oil. Too much moisture in the bread also makes the rolls too oily. So you apply water only to dampen it and not too much. I will update the post with more tips. Thank you so much for trying.
a best evening snack…….
Thanks swasthi for d recipe. D bread rolls turned out to be super yummy
Awesome and easy techniques through pictures. Loved it <3
Hai, we can use old bread for bread rolls.
YES Kavitha you can use left over bread. It must be soft though otherwise you cannot roll them.
Amazing and easy to make recipes. I love the way you had made it so easy for the reader. Thank you. Will definitely them out soon.
Thank a lot
Wow… such a great help?
Awesome recipes ………thank you
So nice recipe tysm
Tempting Recipe 🙂
asmmm gii like every recipe ???????
every receip is good
Thanks a lot
It is nice recipe…
Dear chef my bread gets broken while I’m trying to fold that. Can u assist me how to prevent this?
These look yummy. Can these frozen and reheated in the oven to have after 2-3 days?
No idea how the fried bread would taste. Haven’t tried it anytime.
Thanks a lot. Made these turned out very good
Glad to know they came out good