Bread Roll Recipe: Crisp and tasty bread roll recipe with a soft spiced mashed potato filling. Bread rolls are a delicious snack that can be made quickly if you have leftover boiled potatoes. These bread rolls are a family favourite, and I usually serve them as a snack with my evening chai.
A popular deep-fried snack made from leftover sandwich bread slices and potato stuffing It is a unique appetiser or party starter recipe that would appeal to people of all ages. It is quick and simple to prepare, taking only a few minutes to prepare while providing a delectable evening snack.
Bread snacks have become a staple in many Indian homes. There are numerous snacks that can be made with leftover bread slices, as well as imitations of other snacks. The bread roll recipe with spiced and mashed potatoes and paneer stuffing is one such popular street food snack.
A quick and easy way to make your favourite ‘Indian Bread Roll Recipe’ (Indian potato croquettes) with potatoes, bread, and onion. The quintessential Indian snack can be prepared in three ways: fried, air-fried, or baked. Ideal for breakfast, lunch, snacks, or late-night munchies.
It is always difficult to prepare a quick and healthy breakfast. The problem with the sandwich is that it quickly bores you and leaves you yearning for some authentic south Indian breakfast. As a result, you always end up with some left-over bread slices that require immediate attention. What could be a better way to end it as an evening snack? Bread rolls, for example, are a unique deep-fried snack that is enjoyed by people of all ages. Personally, I make it with any leftover dry sabji, which should taste just as good as the spiced potato stuffing in this recipe. Having said that, it doesn’t take long to cook and mash the potato stuffing.
In addition, some tips, suggestions, and variations for a crisp and less oily potato bread roll recipe are provided. First and foremost, I strongly advise using white flat sandwich bread slices for this recipe. If you use wheat, multi-grain, or even brown bread, you might not get the same results. Second, if you’re making the stuffing from scratch, make sure to let it cool before using it in the bread. When it has cooled, it will be easy to shape and roll. Finally, before stuffing the bread slices, dip and squeeze them in water. Also, gently press the bread slice to ensure that all excess water is drained. This ensures that it absorbs less oil while deep frying.
And you can also visit other categories such as:
Bread Roll Recipe Card:
Bread Roll Recipe
- 3 tsp oil
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 2 chilli (finely chopped)
- 3 tbsp peas / matar
- 3 tbsp sweet corn
- 3 potato / aloo (boiled & mashed)
- 1/4 tsp turmeric
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp aamchur / dry mango powder
- 1/2 tsp salt
- 3 tbsp panner / cottage cheese (grated)
- 2 tbsp coriander (finely chopped)
- 6 slice bread (white or brown)
- ▢oil for deep frying
- First, heat 3 tsp oil in a large kadai and sauté 1 onion until it changes colour.
- 1 tsp ginger garlic paste, 1 tsp chilli Sauté thoroughly.
- 3 tbsp peas and 3 tbsp sweet corn now Sauté and cook until almost cooked but still holding their shape.
- Add 3 boiled and mashed potatoes. I cooked the potato in the pressure cooker for 4 whistles.
- Also add 1/4 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp garam masala, 1/2 tsp aamchur, and 1/2 tsp salt.
- Mix until the spices are evenly distributed.
- In addition, add 3 tbsp panner and mix well.
- Additionally, stir in 2 tbsp coriander. Allow the stuffing to cool completely.
- Moreover, cut the sides of the bread slices.
- Dip the bread slice for a second in the water and squeeze out the excess water.
- If you don't completely squeeze the bread slice, it will absorb oil while deep frying.
- Place the prepared cylindrical stuffing in its place.
- and wrap the bread tightly, pinching the edges as you go. If you can't hold the shape, dip your finger in water to make the bread more flexible to hold and roll.
- Roll and shape it into a cylindrical shape with both hands.
- In the hot oil, deep fry the prepared bread roll. If you don't fry in hot oil, the bread will absorb the oil and become soggy.
- Stir and fry occasionally on medium heat until golden brown. If you're watching your weight, bake the bread until golden brown.
- Finally, serve the stuffed bread roll warm with ketchup.
- If you’re making this for small children, leave out the green chilies and red chilli powder.
- The recipe can be doubled or tripled if desired.
- You can use whole wheat bread, multi grain bread, brown bread, or even white bread.
- You can substitute lemon juice or dry pomegranate seeds powder for the dry mango powder (anardana powder). Chaat masala can also be used.
- Also, add your favourite vegetables to make the stuffing more nutritious and tasty.
- Moreover, fry in hot oil. Otherwise, the bread will absorb the oil.
- Finally, the bread roll recipe is delicious when served hot but becomes soggy when cooled.
Why were my rolls so hard?
Here are some of the causes of hard and flat rolls, as well as what you can do to avoid them. The yeast has expired or has been dissolved in too hot water. If the yeast mixture does not bubble or foam after 10 minutes, start over. Too much flour was added during the mixing or kneading process.
Why aren’t my bread rolls rising?
It could be due to the fact that you are using a different type of flour, such as whole grain flour. It takes a long time for sweet bread dough to rise. If the dough hasn’t risen as much as you’d like, give it a little more time. Furthermore, a slower rise yields a more flavorful bread.
Can you leave the rolls to rise overnight?
Yes, you can let your bread rise in the fridge overnight. Keep in mind that you’ll want to bring the dough back up to room temperature before baking.
What’s the distinction between bread and rolls?
Rolls have a finer structure and smaller holes. Real bread must ‘cure’ for at least a few hours before it can be eaten—it cannot be eaten right out of the oven. However, traditionally, rolls are taken from the oven to the table. The most basic bread, the simplest (and, in my opinion, the best), is made with only flour, water, yeast, and salt.
What’s the deal with my flat bread rolls?
When yeast is active in your dough, it consumes starches and sugars while emitting gases. These gases are then trapped within your dough by the gluten mesh that has formed. If your gluten mesh is not fully developed, it will be unable to absorb those gases, resulting in a flat or collapsed bread.
Why were my rolls so dense?
Dense or heavy bread can be caused by not kneading the dough for enough time. combining the salt and yeast or You’re losing patience in the middle of moulding your bread, and your finished loaf lacks tension before baking.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
Also Read: Bread Pakora Recipe