Bread Roll is crispy deep-fried rolls made with sandwich bread and stuffed with spicy potato filling. They make a wonderful tea-time snack or weekend breakfast.
Bread Roll
Bread rolls are my Sunday special breakfast and are a great hot snack with tea. They are a popular snack in North India and super easy to make. Soaked slices of bread are filled with spicy potato stuffing and then deep-fried in oil makes them a mouth-watering appetizer.
The stuffing can vary as per your choice but I love this spicy potato stuffing the most. You can also add green peas or vegetables, paneer, etc. to the filling.
Ingredients Needed for Bread Roll
- Sandwich Bread: White sandwich bread makes the most delicious bread rolls.
- Potato: The base of the filling is potatoes. You can also add green peas or mixed vegetables along with potatoes.
- Onion and Ginger: Adds a very nice flavor to the potatoes mixture.
- Green chilli: For some spiciness in potatoes.
- Coriander leaves: Adds refreshing flavors to the filling.
- Cumin seeds: For tempering.
- Spices and Salt: Minimal spices like turmeric, coriander, red chilli powder, and garam masala.
- Oil for frying: For deep frying the rolls.
How to make Bread Roll?
Step 1. Make Stuffing-Heat oil in a pan and add ginger, cumin seeds. Sauté and add green chilli and spices. Mix and add boiled and mashed potatoes. Mix well and add coriander leaves.
Step 2- Fill the Rolls– Cut all edges of sandwich bread with a wet knife. Take 1/2 cup of water on a plate. Dip one bread piece in water. Quickly squeeze excess water by pressing it in your palms. Do it gently.
Place a heap of potato stuffing in the center of this squeezed bread. Roll over the sides to cover the potato stuffing to form long, cylindrical rolls. (you can use water to seal any open edges).
Step 3. Fry the Rolls– Heat oil in a big kadhi or pan and place one by one four rolls in it. Fry from this side for 5 to 6 minutes and then flip to fry from another side. (don’t move for the first 2 minutes or else your roll will break or stick with the pan).
Once they are golden in color, take them out from the oil. Drain on a paper towel.
Serving Suggestions
Serve the bread rolls with a cup of tea, ketchup, green chutney, or tamarind chutney. You can also pair the bread rolls with juices or mocktails for summer parties. Thye makes a wonderful starter for any get-together.
Pro Tips
- Make sure the filling is cooled before adding it to the bread slice.
- Do not over soak the sandwich bread in water.
- Squeeze all water before adding the stuffing to the bread slice.
- Close the roll properly from all sides.
- Make sure oil is hot enough before frying the rolls.
- Do not turn the rolls for the first 10 minutes, flip with a fork or spoon once they are golden from the bottom.
Like bread rolls, try these reicpes…
- Samosa Recipe
- Bread Pakora
- Moong Dal Kachori
- Soya Cutlet /Soya Keema Chop
- Aloo Tikki Chaat Recipe +Video
Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Aloo Pakoda and Gluten-Free Samosa and the best one’s Apple Turnovers.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Bread Rolls
Equipment
- Saucepan
- Wok
Ingredients
- 12 Sandwich Bread
For stuffing
- 6-8 medium potato boiled
- 1 onion chopped
- 2 tsp ginger grated
- 2-3 green chilli chopped
- few coriander leaves chopped
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala
- salt to taste
- oil for frying
Instructions
- Heat oil in a pan and add ginger, cumin seeds. Sauté and add green chilli and spices.
- Mix and add boiled and mashed potatoes.
- Mix well and add coriander leaves.
- Cut all edges of sandwich bread with a wet knife.
- Take 1/2 cup of water on a plate. Dip one bread piece in water.
- Quickly squeeze excess water by pressing it in your palms. Do it gently.
- Place a heap of potato stuffing in the center of this squeezed bread.
- Roll over the sides to cover the potato stuffing to form long, cylindrical rolls. (you can use water to seal any open edges).
- Repeat this process with each slice of bread.
- Heat oil in a big kadhi or pan and place one by one four rolls in it.
- Fry from this side for 5 to 6 minutes and then flip to fry from another side. (don’t move for the first 2 minutes or else your roll will break or stick with the pan).
- Once they are golden in color, take them out from the oil. Drain on a paper towel.
- Serve hot with ketchup of mint chutney and tea.
Nutrition
This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.
Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Bread Rolls and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl