wellhealthorganic.com Bread Roll Recipe: Indulge in the delightful crunchiness and savory flavors of this bread roll recipe, featuring a zesty, spiced mashed potato filling. Perfect for a tempting evening snack or a satisfying treat for kids after school.
Bread Roll Recipe
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Cuisine: Indian, North Indian
Course: Snacks, Starters
Diet: Vegan, Vegetarian
Difficulty Level: Moderate
Ingredients:
For cooking potatoes:
- 3 to 4 large potatoes (about 425 grams)
- ½ teaspoon salt
- Water, as required
For stuffing:
- 2 tablespoons chopped coriander leaves (cilantro)
- 1 green chili, finely chopped
- ¼ teaspoon red chili powder
- ¼ teaspoon crushed black pepper or ¼ teaspoon black pepper powder
- ¼ teaspoon Garam Masala, or as needed
- ½ teaspoon cumin powder
- ½ to 1 teaspoon dry mango powder, or to taste (dry pomegranate seeds powder can be used as an alternative)
- Salt, as required
Also Read: Masala Pav
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 thoroughly under water. Place them in a 3-liter stovetop pressure cooker.
- Add enough water to just cover the potatoes and ½ teaspoon of salt.
- Pressure cook the potatoes for 5 to 6 whistles over medium to medium-high heat.
- Once the pressure settles down on its own, carefully open the lid. Check the potatoes with a knife – they should slide easily. Drain the water and set aside the potatoes to cool at room temperature.
Making potato stuffing:
- Peel and grate the cooled potatoes into a bowl, or mash them using a potato masher or fork.
- Add chopped coriander leaves, finely chopped green chilies, and all the spice powders – red chili powder, black pepper powder, garam masala powder, cumin powder, and dry mango powder.
- Season with salt according to taste and mix thoroughly. Adjust seasoning if necessary.
- Take portions of the mixture and shape them into small to medium rolls, depending on the size of the bread slices.
Preparing bread slices:
- Take ⅓ cup of water in a plate or bowl. Dip one bread slice into the water, ensuring it is completely moistened.
- Remove the bread slice from the water after 1 to 2 seconds. It should be damp but not overly soaked.
- Gently press the bread between your palms to drain excess water, ensuring it remains intact without breaking.
- Place the moistened bread on a tray or plate.
Making bread rolls:
- Put a prepared potato stuffing roll on one side of the moist bread slice.
- Carefully roll the bread, joining the edges and pressing firmly to seal.
- Ensure there are no uncovered edges to prevent leaking during frying. Cover any exposed areas with a piece of soaked and drained bread if needed.
- Repeat the process with the remaining bread slices and potato stuffing.
Frying bread rolls:
- Heat oil for deep frying in a kadai or pan over medium heat. Add 3 to 4 bread rolls, depending on the size of the kadai, without overcrowding.
- Fry the rolls until they become crisp and light golden brown, turning them occasionally for uniform frying.
- Once golden brown, remove the rolls using a slotted spoon and drain excess oil on kitchen paper towels.
- Serve hot or warm with your favorite accompaniment such as tomato sauce, green chutney, or cilantro chutney.
Also Read: Veg Handi
Notes:
- For a milder version suitable for small kids, omit green chilies and red chili powder.
- Maintain moderately hot oil for frying to prevent excessive oil absorption or uneven browning.
- Experiment with different types of bread like multi-grain, whole wheat, brown, or white.
- Lemon juice or dry pomegranate seeds powder can be used instead of dry mango powder. Chaat masala can also enhance the potato stuffing.
- Fresh mint leaves can be used alongside or instead of coriander leaves for added flavor.
- This recipe can be easily scaled up to accommodate larger servings.