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Bread Roll
Stuffed with lightly spiced potatoes, bread rolls make a perfect party starter or afternoon snack with tea or coffee.

This recipe is made in two simple and easy to follow parts. First, we get the potato-spice mixture ready for stuffing, followed by filling the mixture in the bread slices and deep frying them.

The potato-spice mixture can also be used for making 'Aloo Tikkies' and stuffing 'Aloo Parathas' and 'Bread Pakoras'. You can make potato-spice mixture at a time and use it for making a variety of dishes.

Happy Cooking!
Serves 4 to 5
Bread Slices
1/8 inch (a small piece), finely crushed
Coriander Powder
3/4 teaspoon
Canola Oil
2 cups (8 oz cup) and 1 tablespoon
1 teaspoon or according to taste
1 and 1/2 cups (8 oz cup)
3 medium, boiled, peeled, and coarsely mashed
Turmeric Powder
1/4 teaspoon
Red Chili Powder
1/4 teaspoon or according to taste
Chaat Masala
1 teaspoon
Black Pepper Powder
1/4 teaspoon
Step 1
In a bowl, mix turmeric powder, coriander powder, red chili powder, black pepper powder, chaat masala, and salt with about 2 to 3 tablespoons of water.
Step 2
In a non-stick pan, heat 1 tablespoon of canola oil (or another oil of your choice) on medium-high. Add ginger and fry until it turns light brown.

Note - Save rest of the canola oil for later use.
Step 3
Add the mixed spices (from Step 1) and continue to fry the spices with ginger for about 2 to 3 minutes. In this step, you'd need to add a few more tablespoons of water to prevent the spices from sticking to the pan and burning. Make sure that the spices are slightly wet.
Step 4
Then, add the boiled-mashed potatoes and mix well. Cook for another one minute and remove from heat. Your potato masala is ready for the dish.

Note - Do not leave the boiled potatoes to cool down in water. For a better texture of mashed potatoes, take them out of water immediately after boiling. Then, peel and mash them as soon as you can, when they are still warm.
Step 5
Trim the edges of the bread slices to remove the brown crust.

Take water in a wide-mouthed bowl or a deep plate. Slightly dip one side of a slice of bread into the water.
Step 6
Place the bread slice between your palms and press, squeezing out the excess water. This will just dampen the bread slice.
Step 7
Place a tablespoon of the potato mixture at the center of the bread slice, and gently roll-up the sides of the bread to cover the stuffing and shape it like a small ball. Make sure that the sides are sealed properly or the potato mixture may come out in the oil while frying the rolls.

Your first roll is ready for frying. Repeat the process to make rest of rolls.
Step 8
Heat 2 cups of canola oil (or another oil of your choice for frying) in a small deep frying pan. To heat the oil properly for frying, first heat the oil on high heat for 5 minutes and then on a medium-high heat for another 5 minutes. To check that the oil is hot enough for deep frying, put a small piece of bread in the hot oil. The oil is ready for frying if the bread piece floats up on the surface of oil immediately and is golden or light brown in color.

If the bread piece sinks in the oil and comes to the surface slowly, then heat the oil for a few more minutes and check again. The bread rolls will stick to the bottom of the pan if the oil is not hot enough.
Step 9
Drop the rolls slowly into the oil. In a small deep frying pan, you should be able to fry 2-3 rolls at a time. Make sure the rolls do not stick to each other in the frying pan. Fry the rolls for about 2 minutes or until they are golden brown, turning them occasionally.
Step 10
Your spiced-potato stuffed bread rolls are ready to serve. Serve it hot with your choice of ketchup or Indian green chutney such as cilantro and mint chutney.

Quick Recipe for Cilantro-Mint Chutney - In a blender, blend 1 cup cilantro leaves, 1 cup mint leaves, 1/2 inch chopped ginger, 5 chopped garlic cloves, 1 medium or 2 small chopped tomato, 2 tablespoons lime juice, 1 to 2 chopped green chilies (optional), 2 tablespoons extra virgin olive oil, and 1/2 teaspoon salt to make Cilantro-Mint Chutney.

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