Bread Roll Recipe (Indian Style)
User Reviews
4.9
Bread Roll Recipe (Indian Style)
Description
The Bread Roll Recipe starts with pressure-cooked potatoes that are peeled, grated or mashed and blended with fresh chopped coriander, green chili, and a mixture of spice powders including red chili, black pepper, garam masala, cumin, and dry mango powder. The seasoned mashed potato mixture forms the flavorful stuffing.
Slices of bread, which can be multigrain, brown, white, or whole wheat, are used to wrap the stuffing, then rolled and sealed. The rolls are deep-fried in moderate heat to create a crispy, golden exterior while ensuring the filling is cooked through and soft inside. The temperature balance prevents oil absorption or over-browning.
This snack is commonly enjoyed as a savory treat or appetizer in Indian cuisine. The spices and coriander provide an aromatic and slightly tangy flavor profile, enhanced by the dry mango powder and optional herbs like mint. Variations and doubling of the recipe are straightforward for larger batches.
Adapting the spice levels by removing chili powders can make this suitable for children. The recipe advises careful oil temperature control while frying to prevent sogginess or over-browning. Alternative flavor tweaks include adding chaat masala or substituting dry mango powder with lemon juice or dry pomegranate seeds powder.
Ingredients
For cooking potatoes
- 3 to 4 potato large sized - 425 grams
- ½ teaspoon salt
- water as required
For stuffing
- 2 tablespoons Coriander leaves cilantro, chopped
- 1 green chilli - finely chopped
- ¼ teaspoon red chili powder
- ¼ teaspoon black pepper or ¼ teaspoon black pepper powder, crushed
- ¼ teaspoon garam masala or add as required
- ½ teaspoon cumin powder
- ½ to 1 teaspoon dry mango powder or add as per taste - dry pomegranate seeds powder can used instead
- salt as required
Other ingredients
- 9 to 10 bread brown, multi grain or white bread, slices
- neutral cooking oil for deep frying, as required, generic cooking oil
Instructions
Pressure cooking potatoes
- Rinse the potatoes very well in water. Then place them in a 3 litre stovetop 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 heat.
- When pressure settles down on its own, then only open the lid. Then check the potatoes with a knife, and it should slid easily. Drain all the water and set aside the potatoes. Let them become warm or cool at room temperature.
Making potato stuffing
- Then peel and grate them in a bowl. You can even mash them with a potato masher or fork.
- Add chopped coriander leaves and finely chopped green chilies.
- Add all the spice powders - red chilli powder, black pepper powder, garam masala powder, cumin powder and dry mango powder.
- Also add salt as per taste.
- Mix very well. Check the taste and add more spice powders, salt and dry mango powder if required.
- 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.
- Take the bread slices and slice off the side crusts.
Preparing bread slices
- Take ⅓ cup water in a plate or a bowl. Dip one bread slice in the water completely.
- Simply keep the bread in water and remove after 1 to 2 seconds. 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.
- Press the bread between your palms so that the excess water is drained.
- Make sure the bread stays intact and does not break. So press gently.
- Now place the bread on a tray or board or plate.
Making bread roll
- Place the prepared potato stuffing roll on one side of the moist bread slice.
- Gently roll the bread and join the edges.
- Press the edges and seal them. Also press the top and bottom parts and seal them.
- You should get a neat bread roll. Also there should not be any uncovered potato filling as when frying they will leak out in the oil. If there are any uncovered edges, then simply 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.
- Shape and make bread rolls this way with the remaining bread slices.
Frying bread roll
- Heat any neutral flavored 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.
- Fry them till they become crisp and light golden in color.
- Then turn over each bread roll with a slotted spoon.
- Continue to fry and turn over as required for uniform frying. Fry till they look crisp and golden.
- Then using a slotted spoon remove them draining as much oil as possible in the kadai or pan.
- Place them on kitchen paper towels for extra oil to be absorbed. While still hot serve them. In the same way, fry the rest of the bread rolls.
- Serve bread roll hot or warm with your favorite accompaniment like tomato sauce or green chutney or cilantro chutney or mint chutney.
Notes
- Adjust spices by omitting green chilies and red chili powder for children or milder taste.
- Maintain moderate oil temperature during deep-frying to avoid oily or burnt rolls; too hot results in dark crust and undercooked interior, too low causes excessive oil absorption.
- Use any bread type such as multigrain, whole wheat, brown, or white as preferred.
- Dry mango powder can be substituted with lemon juice or dry pomegranate seed powder (anardana); chaat masala and fresh mint leaves are optional additions for variation.
- The recipe can be doubled or tripled as needed for more servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10bread roll
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Sodium | 248mg | 10% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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