bread roll recipe, how to make bread roll recipe | aloo bread roll recipe

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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. this recipe used anardana powder. you can try both and choose what you or your family likes the best.

to make the bread roll, i have used multi grain bread. you can use whole wheat, brown 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:

4.72 from 7 votes
bread roll recipe
prep time
20 mins
cook time
25 mins
total time
45 mins

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

course: snacks
cuisine: indian
servings: 5 to 6 medium bread roll
author: dassana amit
ingredients (1 cup = 250 ml)
  • 5 to 6 slices of brown bread or multi grain bread or white bread
  • 2 medium sized potatoes (aloo)
  • ½ teaspoon dry pomegranate seeds (anardana) OR ½ teaspoon dry mango powder (amchur powder)
  • ½ teaspoon crushed black pepper OR ¼ teaspoon black pepper powder (kali mirch powder)
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • 1 green chilli - chopped (hari mirch)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon cumin powder (jeera powder)
  • ½ teaspoon chaat masala
  • 2 to 3 teaspoon chopped coriander leaves (dhania patta)
  • salt as required
how to make recipe
preparation for bread roll recipe
  1. boil the potatoes. when they are still warm, peel and mash them and keep aside.

  2. crush the dry pomegranate seeds to a powder in a mortar-pestle.
  3. add the pomengranate powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder and salt.
  4. mix the whole filling well.
  5. make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.
  6. taste and add more salt or spice powders if required.
  7. take a slice of bread and dampen it with water,
  8. squeeze the water from the bread.
  9. place the filling in the center of the bread.
  10. roll the bread and close the edges so as to get an even outer cover.
  11. make all bread roll this way and keep aside.

making bread roll:
  1. heat oil in a kadai or vok.
  2. when the oil becomes medium hot, then add stuffed bread roll. 

  3. 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.

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

  5. drain the bread roll on kitchen paper tissues to remove excess oil.

  6. serve the bread roll hot with tomato sauce or green chutney.

recipe notes

tips for making stuffed bread rolls recipe:

  • if making for children, then skip the green chilies and red chili powder.
  • the recipe can be doubled or tripled.
  • you can use whole wheat bread or brown bread or even white bread.

how to make bread roll recipe:

1. boil the potatoes, peel and mash them. add all the spices, herbs and salt and mix well. make small to medium rolls of potato filling depending on the size of the bread.

2. take a slice of bread and dip it in a plate filled with water.

3. 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… on similar lines like a pastry dough (though pastry dough is very easy than a soaked drained bread).  press the bread between your palms so that the excess water is drained.

4. place the prepared potato stuffing roll on on bread slice.

5. roll the bread and join the edges. 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.

6. make all the stuffed bread roll this way.

7. heat oil for deep frying or shallow frying in a kadai or pan. when the oil becomes medium hot, then add bread roll. fry the bread roll till they become crisp and golden in color. 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.

8. drain the bread roll on kitchen  paper tissues to remove excess oil.

bread roll are ready to be served with your favorite accompaniment like tomato sauce or green chutney. for more similar tasty snacks you can check this collection of 38 bread recipes for snacks.

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This post was last modified on April 28, 2018, 12:21 pm

    Categories Kids RecipesNo Onion No GarlicStarters & Snacks RecipesTiffin RecipesVegan Recipes

View Comments (49)

    • 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.

  • 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.

  • 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.

  • 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..


  • 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.

  • 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..


  • 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.

  • 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.

  • 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...

  • 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.

  • 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.

  • 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.

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