Bread Roll Recipe (Indian Style)
These are crispy and tasty Bread Roll with a savory, tangy spiced mashed potato filling. Bread roll is a tasty Indian snack that can be made in a jiffy if you have leftover boiled potatoes. This bread roll can be made for a delicious evening snack or as an after school snack for kids.
About Bread Roll Recipe
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.
How to make Bread Roll
Make Potato Stuffing
1. Rinse 3 to 4 large potatoes or 425 grams 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 the pressure settles down on its own, then only open the lid.
Then check the potatoes with a knife, and it should slide easily. Drain all the water and set the potatoes aside. Let them become warm or cool at room temperature.
You can opt to steam or cook the potatoes in a pan or in the Instant Pot adding water as needed.
2. When the potatoes become warm then peel and grate them in a bowl. You can even mash them with a potato masher or a fork.
3. Add 2 tablespoons of chopped coriander leaves and 1 finely chopped green chili.
4. Then add the following ingredients:
- ¼ teaspoon red chilli powder
- ¼ teaspoon black pepper powder (or crushed black pepper)
- ¼ teaspoon garam masala powder (or add as required)
- ½ teaspoon cumin powder
- ½ to 1 teaspoon dry mango powder or add as required. You can add ½ to 1 teaspoon lemon juice or ½ to 1 teaspoon dry pomegranate seeds powder instead of dry mango powder.
Also add salt as per taste.
5. Stir and mix very well. Check the taste and add more spice powders, salt and dry mango powder if required.
6. 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.
Prepare Bread Slices
7. Take the bread slices on the chopping board and carefully slice off the side crusts with a knife.
8. Take ⅓ cup water on a plate or a bowl. Dip one bread slice in the water completely.
9. Just keep the bread in water and remove it after 1 to 2 seconds. Just 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.
10. Press the bread between your palms so that the excess water is drained.
11. Make sure the bread stays intact and does not break. So press gently.
12. Now place the bread on a tray or board or plate.
Assemble & Shape
13. Place the prepared potato stuffing roll on one side of the moist bread slice.
14. Gently roll the bread and join the edges.
15. Press the edges and seal them. Also press the top and bottom parts and seal them.
16. You should get a neat 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 just 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 find it easy.
17. Shape and make the rolls this way with the remaining bread slices.
Fry Bread Roll
18. Heat any neutral flavored oil for deep frying or shallow frying the bread rolls in a kadai (wok) or pan.
When the oil becomes medium hot, then add the rolls gently and carefully to the oil. Do not overcrowd the kadai. Add 3 to 4 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. So regulate the heat as needed.
19. Fry the bread roll till they become crisp and light golden in color.
20. Then turn over each bread roll carefully using a slotted spoon.
21. Continue to fry and turn over as required for uniform frying. Fry till the bread roll look crisp and golden.
22. Then using a slotted spoon carefully remove the fried bread roll draining as much oil as possible in the kadai.
23. Place the crispy bread rolls on kitchen paper towels for extra oil to be absorbed. While still hot serve the bread roll. In the same way, fry the rest of the rolls.
24. Serve bread roll hot or warm with your favorite accompaniment like tomato sauce or Green Chutney or Pudina Chutney or Coriander Chutney.
You can even sprinkle some chaat masala on them while serving. For best taste and texture have them hot as they are prepared.
More tasty Bread Snacks
Step by Step Photo Guide Above
Ingredients
For cooking potatoes
- 3 to 4 potatoes large sized – 425 grams
- ½ teaspoon salt
- water as required
For stuffing
- 2 tablespoons chopped coriander leaves (cilantro)
- 1 green chilli – finely chopped
- 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
Other ingredients
- 9 to 10 bread slices – brown, multi grain or white bread
- oil for deep frying, as required
Instructions
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.
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.
- Take the bread slices and slice off the side crusts.
Preparing bread slices
- 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.
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.
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.
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.
- The recipe can be doubled or tripled.
Nutrition
Bread Roll recipe from the archives was first published on September 2013.
Bread roll has always been a favourite at my home, and with this recipe, it has become all the more easier for me to make it on a regular basis.
Thanks Dassana for this recipe.
Thank you and welcome. I am glad the recipe has made it easier for you to enjoy bread rolls more often.
Easy to follow and delicious food recipe. I tried making and loved the taste as well the response of people after having them.
Hey, I kept dried white beans aka vattana in boiling hot water to soak them. Can those beans be sprouted? Or does the beans have to be soaked in room temperature water in order to be sprouted?
You can try sprouting them. I have never soaked beans in hot water. But I think should work.
is it possible to soak the bread rools in milk other than water?????
Yes you can do that.
Hello my name is Aishwary Goyal and I am a 23 year old engineer from Jaipur. I cooked these bread roll with the help of your recipe and it was a delight munching on them. I want to suggest that besides all the spices mentioned here, we could also use mint powder or pudina for a greater taste. Thanks for the recipe!
Welcome Aishwary. Glad to know that you liked this bread roll recipe. Thanks for sharing your suggestion. Yes it can be added.
I m a new fan of yr recipes…I hv learnt a lot from your page…everytime I think of cooking sumthng new..I just click on yr page …my husband and in-laws r really happy wid my cooking..I wasn’t knowing much about cooking ..thanks a lot for improving my skills..n making me a more passionate lover of good Indian food
Welcome Dr.Aditi Tripathi. Glad to know that recipes are helping you. Thanks for your kind words.
It was really yummy..nd i can’t stop licking my fingers
Awesome keep posting more recipes lke dis
thanks joyeeta for this awesome feedback.
If u soak in milk will absorb less oil! I love all your recipes esp the whole wheat cakes!!!!
thats a good tip. thanks for sharing anu.
Wow nice collection.. thnkuuu very much..
welcome qurat and thank you.
Hi, this is my favorite breakfast item.I tried making this bread roll in singapore in the same way I used to make in India.but the rolls are not as crispy.I tried with all type of breads I.e. white,Brown and with all different brands.but the rolls are not crisp.Pls give some top or advise. I really miss this snack.
firstly the oil should be hot. if the oil is not hot, the rolls won’t be crisp as they would absorb a lot of oil while frying and become soggy. other reason could be that the bread is too moist or wet. this will also make them soft. so drain the water well after wetting the bread. all the excess water should not be removed from the bread slices, before you stuff and shape them. hope these suggestions help.
Can theses be made ahead of time and warmed up for guests?
no priya. as then they lose the crispiness.
ur recipes r really superb , easy to make at home n delicious too
thankyou so much manita 🙂
Hi….i am bharti thakur colg student.i love ur all recipes.. ur all recipes vrry simple and amazing but in dat recipe I added vegetables , cheese.. and absorb the bread in milk instead of water it bcum so yummy…
thanks bharti.
Nice recipe i m hppy wid it
thanks patel
What kind of peas curry was it served with. I would love an alternative to sauce. Is it like ragda made for ragda patties?
jay, it was a simple thin dried peas curry with a south indian touch. it was not like ragda.
You are doing a wonderful job Dassana. Simply love your recipes and your blog too. Have tried a lot of your recipes and all of them have turned out really well. I have tried this recipe by stuffing paneer and cheese in the centre of the potatoes and the rolls got an amazing taste in both the variations.
thanks lopa for sharing positive review on recipes. paneer and cheese taste good too.
Can i make it in microwave
nikhil, you can bake in the convection mode of the microwave oven.
Its a vry nutritious recipe for my home science practical. Thanku
welcome sahiba
thankyou this is very easy recipe and best of luck for your future
welcome manisha
Hi iam subha
U r bread roll recipe turned out great
my kids liked it alot
thanks
welcome subha. glad to know this.
hi!
i’m sheetal..
thankyou..i love the recipe ..its very easy and tasty.
it would be so nice if u could show how to make cooker cake, cakes..etc..
thankyou..
sheetal
welcome sheetal. i have noted down the request and will try to post the recipe soon.
Thnkx aloot 🙂
welcome minal
M gonna try this today… i hope tht it wil b yummmy….actly itz my school project…I hv to mk it thr too…bt need to prctse it…plzz will u sggst me tht hw cn I mk it mre innovative by addng new spice or flvr…I want smthng new n HATKE…I wnt full marks…plzzz do sggst…
Waitng fo ur rspnse…… 🙂
all the best minal. this is a good recipe. i don’t think it can be improvised more. variations are possible, but i am not sure about the final taste. a suggestion would be in presentation. where you can present the bread rolls with both coriander chutney and tomato ketchup. you can slice them up. dot with the coriander chutney and tomato ketchup and place them on a bed of grated cabbage or carrots or any other veggies which we eat raw.
Dear Dassana,
All my veggie recipes are from ur blog… they are simply amazing and the pictures also are so tempting.. I am an addict of your blog..
Superb!!!!
thanks pooja for this encouraging and sweet feedback. i appreciate.
Thanks. One question how to determine that the oil is moderately hot. My rolls absorbed lot of oil.
I am going to try this tonight. Thanks.
just add a small piece of bread in the oil. if they come up steadily from the bottom and sizzle, then the oil is moderately hot. also squeeze the bread well, so that extra moisture is removed. if there is too much moisture in the bread, it will absorb more oil.
Thanks for the tip. I tried the making the rolls the way you said it came out well.
Thanks a ton.
welcome N.Subramanian
I have been a silent follower, but HAD to comment here…. I got a craving for it and made it over the weekend! And I saw this post today…. This is one thing that I miss mom-made…. I followed your bread pakoda filling recipe……
BTW, your blog is bookmarked across all my devices…. It is a huge help for me here in USA…. <3
thanks for breaking the silence 🙂 even the bread pakora filling works well. you can even try the potato filling mentioned in this recipe.
Awesome recipe. I wanted to know if the bread rolls can be baked instead of deep frying them?
hmmm… not really for the same crisp golden texture. baking would give a different texture and make the outer cover like a toast and not fried. it would be more like a toast sandwich roll. still you can try.
My mum used to make them on weekends.. love the taste and aroma 🙂