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Bread Rolls Recipe- Indian Potato Croquettes

These Indian-styled Stuffed Bread Rolls, crispy and browned from outside, savory and spicy with potato stuffing, are a perfect way to indulge in filling breakfast!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 bread rolls
Calories: 158 kcal
Course: Appetizer , Snacks
Cuisine: Indian

Ingredients

  • 4 medium potatoes
  • 10 loafs bread Brown bread by Harvest
  • 1 teaspoon chaat masala
  • 1 teaspoon kasoori methi
  • 2 teaspoon red chilli powder
  • 1 teaspoon amchur powder or 2 teaspoon lemon juice
  • 2 cups fresh water
  • 4 cups mustard oil for deep frying , can use any vegetable oil
  • 1 small Green Chiili chopped
  • salt as per taste

Instructions

    Cup of Yum
  1. First, you need to boil 3-4 potatoes until they become soft. I have used the pressure cooker to boil them. Once boiled, remove the skin and mash the potatoes thoroughly in a bowl. Warm potatoes get easily mashed by using a fork or grater.Note for Boiling Potatoes- Boil 4 medium-sized potatoes in a pressure cooker. Put on full flame for 2 whistles and then simmer on low flame for 5-10 min.
  2. Peel them off. and take them in a large bowl. Add all spices along with salt to the mashed or grated potato. Let the filling cool off before you make the rolls.
  3. Take a slice of bread. Dip each bread slice briefly in water (1-2 sec) and then gently squeeze out the excess water. This makes the bread moist. Place a small amount of the prepared potato filling in the center of each bread slice. Carefully roll the bread around the filling, ensuring it is tightly sealed. Make oval shape or any shape you like.Place it on a large plate and repeat it for the other slices.
  4. Mash them and make sure all the spices are absorbed in the potato mash.
  5. Heat enough oil in a heavy wok/ kadai for frying. Once the oil is hot, gently place the rolls into the pan. Fry them until they turn golden brown and crispy on all sides. Remove the rolls and drain them on paper towels to absorb any excess oil.
  6. Serve the hot, crispy bread rolls with your favorite chutney or ketchup.

Notes

  • The key to frying is that the oil should be hot enough else the frying item will seep in oil and will not be crisp.
  • For new comers to kitchen, we need to burn mustard oil that is we add mustard oil to the Kadai (utensil for frying). Put the gas on high flame and let the oil burn for a while. Time to do burning depends on the quantity of oil. For deep frying, it takes around 5 min. Initially, the oil is yellowish as it's raw so we burn till it becomes transparent and during this process it leaves lot of smoke so put the exhaust On.
  • If you are making them ahead of time, store the prepared rolls in a large container with a lid and refrigerate them. Make sure to place them on kitchen counter for 15 min and then fry them before serving.
  • For leftover fried bread rolls, heat them in oven or air fryer as re-frying will soak up more oil and that is not suggested.
  • The best frying is done when you place the food item on high flame / hot oil, then simmer it for a while and when you take it out it should be again on high flame. This makes sure of a crisp frying and properly cooked item and also no oil is seeped through the fried food.