bread roll recipe

bread roll recipe with step by step photos – crisp and tasty bread roll with a soft spiced mashed potato filling. bread roll is a tasty snack that can be made in a jiffy if you have leftover boiled potatoes. these bread roll are a favorite at home and i usually pair them with the evening chai as a snack.

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 at home and get them during the break hour.

she would carry them in large steel dabbas (jars) 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 bread roll. i seriously got addicted to this combo of 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 idlis and vadas with coconut chutney. an option i had no choice to have when the bread roll would get over.

then i had no clue how these bread roll are made. so when we were demonstrated the roll in our home science cooking lab and then when i finally got to have 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 roll.

when i make the stuffing, i usually use the same potato stuffing that i use for the aloo parathas. 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, tikki, paratha rather than dry mango powder. so when i have anardana powder, i add it in 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.

aloo bread roll

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. in case you might be interested in the baked version, then you can check this bread cheese roll recipe. another similar recipe you can check is – bread paneer roll recipe.

if you are looking for more snacks recipes then do check:

bread roll recipe below:

bread roll
4.67 from 9 votes
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bread roll recipe

bread roll recipe - crisp and tasty bread roll with a soft spiced mashed potato filling.

course snacks, starters
cuisine indian, north indian
prep time 25 minutes
cook time 25 minutes
total time 50 minutes
servings 10 bread rolls
calories per serving 115 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for cooking potatoes:

  • 3 to 4 large potatoes (aloo) or 425 grams potatoes
  • ½ teaspoon salt
  • water as required

for potato stuffing:

  • 2 tablespoons chopped coriander leaves (dhania patta)
  • 1 green chilli - finely chopped (hari mirch)
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • ¼ teaspoon crushed black pepper or ¼ teaspoon black pepper powder (kali mirch powder)
  • ¼ teaspoon garam masala powder or add as required
  • ½ teaspoon cumin powder (jeera powder)
  • ½ to 1 teaspoon dry mango powder or add as per taste - dry pomegranate seeds powder can be also be added instead of mango powder
  • salt as required

other ingredients

  • 9 to 10 bread slices - brown, multi grain or white bread
  • oil for deep frying - as required

how to make recipe?

pressure cooking potatoes:

  1. rinse 3 to 4 large potatoes or 425 grams potatoes very well in water. then place them in a 3 litre pressure cooker. add water just about covering the potatoes. also add ½ teaspoon salt. 

  2. pressure cook the potatoes for 5 to 6 whistles on medium to medium-high flame.

  3. when pressure settles down on its own, open the lid. then check the potatoes with a knife, and it should slid easily. let the potatoes become warm.

making potato stuffing for bread roll:

  1. then peel and grate them. you can even mash them with a potato masher.

  2. add 2 tablespoons chopped coriander leaves and 1 green chili, finely chopped.

  3. add all the spice powders.

  4. also add salt as per taste. you can add ½ to 1 teaspoon lemon juice or ½ to 1 teaspoon dry pomegranate seeds powder instead of dry mango powder.

  5. 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.

  7. take the bread slices and slice off the side crusts.

preparing bread slices:

  1. take ⅓ cup water in a plate or a bowl. dip one bread slice in the water completely.

  2. just keep the bread in water and remove 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.

  3. press the bread between your palms so that the excess water is drained.

  4. make sure the bread stays intact and does not break. so press gently.

  5. now place the bread on a tray or board or plate.

making bread roll:

  1. place the prepared potato stuffing roll on one side of the moist bread slice.

  2. gently roll the bread and join the edges.

  3. press the edges and seal them. also press the top and bottom parts and seal them.

  4. you should get a neat bread roll. also there should not be any exposed potato filling as when frying they will leak out in the oil. if there are any exposed 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 learn.

  5. shape and make bread rolls this way with the remaining bread slices.

frying bread roll:

  1. heat 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. 

  2. 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.

  3. fry the bread roll till they become crisp and light golden in color.

  4. then turn over each bread roll.

  5. continue to fry and turn over as required for uniform frying. fry till the bread roll look crisp and golden.

  6. then using a slotted spoon remove the fried bread roll.

  7. 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 bread rolls.

  8. serve bread roll with your favorite accompaniment like tomato sauce or green chutney.

recipe notes

tips for making stuffed bread rolls recipe:

  • if making for small kids, then skip the green chilies and red chili powder.
  • the recipe can be doubled or tripled.
  • 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.


how to make bread roll recipe:

a) pressure cooking potatoes:

1. rinse 3 to 4 large potatoes or 425 grams potatoes very well in water. then place them in a 3 litre 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 flame. when pressure settles down on its own, open the lid. then check the potatoes with a knife, and it should slid easily. let the potatoes become warm.

making bread roll recipe

b) making potato stuffing for bread roll:

2. then peel and grate them. you can even mash them with a potato masher.

making bread roll recipe

3. add 2 tablespoons chopped coriander leaves and 1 green chili, finely chopped.

making bread roll recipe

4. add 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 and ½ to 1 teaspoon dry mango powder or add as required. also add salt as per taste. you can add ½ to 1 teaspoon lemon juice or ½ to 1 teaspoon dry pomegranate seeds powder instead of dry mango powder.

making bread roll recipe

5. mix very well. check the taste and add more spice powders, salt and dry mango powder if required.

making bread roll recipe

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.

making bread roll recipe

c) preparing bread slices:

7. take the bread slices and slice off the side crusts.

making bread roll recipe

8. take ⅓ cup water in a plate or a bowl. dip one bread slice in the water completely.

making bread roll recipe

9. just keep the bread in water and remove 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.

making bread roll recipe

10. press the bread between your palms so that the excess water is drained.

making bread roll recipe

11. make sure the bread stays intact and does not break. so press gently.

making bread roll recipe

12. now place the bread on a tray or board or plate.

making bread roll:

13. place the prepared potato stuffing roll on one side of the moist bread slice.

making bread roll recipe

14. gently roll the bread and join the edges.

making bread roll recipe

15. press the edges and seal them. also press the top and bottom parts and seal them.

making bread roll recipe

16. you should get a neat bread roll. also there should not be any exposed potato filling as when frying they will leak out in the oil. if there are any exposed 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 learn.

making bread roll recipe

17. shape and make bread rolls this way with the remaining bread slices.

making bread roll recipe

frying bread roll:

18. heat 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.

making bread roll recipe

19. fry the bread roll till they become crisp and light golden in color.

bread roll recipe

20. then turn over each bread roll.

bread roll recipe

21. continue to fry and turn over as required for uniform frying. fry till the bread roll look crisp and golden.

bread roll recipe

22. then using a slotted spoon remove the fried bread roll.

bread roll recipe

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 bread rolls.

bread roll recipe

24. serve bread roll with your favorite accompaniment like tomato sauce or green chutney. you can even sprinkle some chaat masala on the bread roll while serving. for more similar tasty snacks you can check this collection of 40 bread recipes for snacks.

potato bread roll recipe




49 thoughts on “bread roll recipe, how to make bread roll recipe | aloo bread roll recipe”

  1. 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!

  2. Dr.Aditi Tripathi

    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

  3. 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.

    1. 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.

  4. 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…

  5. What kind of peas curry was it served with. I would love an alternative to sauce. Is it like ragda made for ragda patties?

  6. 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.

  7. 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

  8. 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…… 🙂

    1. 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.

  9. 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!!!!

  10. 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.

    1. 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.

  11. 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

    1. 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.

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