Bread Potato Rolls extremely popular Indian snack made using a mix of potato, bread with Indian Spices. Potato masala is prepared which is stuffed inside wet bread slices and then deep fried to get crispy and spicy bread rolls. The preparation of potato stuffing is very simple and its no onion no garlic stuffing. These bread potato rolls are a very good part snack. These Bread Potato Rolls can be served with Green chutney or with ketchup. Usually for evening snack its very easy to make Baji, Bonda, pakoda but these Bread Potato are so much easier to make. Relish these delicious Bread Potato Rolls with hot the/coffee.
Tips for making Bread Potato Rolls:
- We can use any type of bread like Multi-grain, wheat bread or white bread.
- Cook the potatoes till they are mushy. Mash the cooked potatoes completely.
- We can add lemon juice if we like for a little sour taste.
- When we dip the bread in water, take it out immediately. We don't want the bread to be too damp.
- Squeeze out the damp bread gently. The bread should be soft to stuff the potato filling and to seal the filling completely.
- Make sure to seal the filling else the filling will come out while deep frying.
- While deep frying, fry in low flame till the bread potato rolls become golden brown.
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Recipe Card for Bread Potato Rolls:
Bread Potato Roll | Bread Roll | Stuffed Bread Roll
Equipments Needed
- Pressure Cooker
- Mixing Bowl
- Heavy Bottomed Pan
Servings: 10 Rolls
Calories: 93kcal
Bread Potato Roll is a very scrumptious evening snack. Crispy outside and soft inside, this is one of the perfect snack to be served with hot tea/coffee! Learn here how to make this snack with step by step pictures, instructions and video!
Print Recipe
Ingredients
- 10 nos Bread Slices
- 3 nos Potato medium size
- 2 tablespoon Fresh Green Peas
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Chaat Masala (optional)
- ½ teaspoon Red Chili Powder
- ¼ teaspoon Amchoor Powder (Dry Mango Powder)
- 1 tablespoon Coriander Leaves
- 1 teaspoon Salt
- 200 ml Cooking Oil for deep frying
Instructions
- Wash and peel the potatoes and cook the potato in pressure cooker for 2-3 whistles.
- Peel the potatoes and mash it nicely and set aside.
- Heat a pan and add teaspoon of oil. When the oil is hot, add cumin seeds. When the cumin seeds starts to sputter, add green chili and cook for a minute
- Then add mashed potatoes to the pan.
- Add salt, chaat masala powder, mango powder, red chilli powder and mix well.
- Add cooked green peas and give a mix.
- Next, add chopped coriander leaves to the potato masala and give a good mix and remove from flame. Now our filling is ready. Allow the potato masala to cool off completely. Wet your hands and make 10 equal size of potato masala filling in an oval shape and keep it ready.
- Now take the bread slices and cut the crust on all sides and discard it.
- Take 1 cup of water in a bowl. Just drop each bread slice and take it out immediately.
- Squeeze the damp bread slice in the middle of your palms so that the other side bread also becomes wet.
- Place a potato dumpling in the middle of the wet bread.
- Close the filling with the bread. Make sure to seal all the sides so that the filling doesn’t come out when we deep fry.
- Heat a pan of oil for deep frying the rolls. When the oil is hot, gently add 2-3 bread potato rolls into the oil.
- Fry them till they are crispier and turns golden brown in all the sides.
- Take the fried rolls and place it in paper towel to drain excess oil
- Serve the crispy Bread Potato Rolls with ketchup or green chutney and enjoy the taste!
Video
Nutritional Info
Nutrition Facts
Bread Potato Roll | Bread Roll | Stuffed Bread Roll
Amount Per Serving (1 roll)
Calories 93
% Daily Value*
Sodium 131mg6%
Potassium 251mg7%
Carbohydrates 16g5%
Fiber 2.2g9%
Sugar 3.3g4%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
-
- Wash and peel the potatoes and cook the potato in pressure cooker for 2-3 whistles.
- Peel the potatoes and mash it nicely and set aside.
- Heat a pan and add teaspoon of oil. When the oil is hot, add cumin seeds. When the cumin seeds starts to sputter, add green chili and cook for a minute
- Then add mashed potatoes to the pan.
- Add salt, chaat masala powder, mango powder, red chilli powder and mix well.
- Add cooked green peas and give a mix.
- Next, add chopped coriander leaves to the potato masala and give a good mix and remove from flame. Now our filling is ready. Allow the potato masala to cool off completely. Wet your hands and make 10 equal size of potato masala filling in an oval shape and keep it ready.
- Now take the bread slices and cut the crust on all sides and discard it.
- Take 1 cup of water in a bowl. Just drop each bread slice and take it out immediately.
- Squeeze the damp bread slice in the middle of your palms so that the other side bread also becomes wet.
- Place a potato dumpling in the middle of the wet bread.
- Close the filling with the bread. Make sure to seal all the sides so that the filling doesn't come out when we deep fry.
- Heat a pan of oil for deep frying the rolls. When the oil is hot, gently add 2-3 bread potato rolls into the oil.
- Fry them till they are crispier and turns golden brown in all the sides.
- Take the fried rolls and place it in paper towel to drain excess oil
- Serve the crispy Bread Potato Rolls with ketchup or green chutney and enjoy the taste!
