Bread Roll: Spiced Potato Filling in Every Bite

Bread Roll Bread Roll: Indulge in the delightful flavors of bread rolls featuring a spiced, savory mashed potato filling—a perfect treat for a cozy evening or a quick snack for the little ones after school.

Bread Roll

  • Preparation Time: 25 minutes
  • Cooking Time: 25 minutes
  • Total Time: 50 minutes
  • Cuisine: Indian, North Indian
  • Course: Snacks, Starters
  • Diet: Vegan, Vegetarian
  • Difficulty Level: Moderate


For Cooking Potatoes:

  1. 3 to 4 large potatoes (about 425 grams)
  2. ½ teaspoon salt
  3. Water, as required

For Stuffing:

  1. 2 tablespoons chopped coriander leaves (cilantro)
  2. 1 green chili, finely chopped
  3. ¼ teaspoon red chili powder
  4. ¼ teaspoon crushed black pepper
  5. ¼ teaspoon Garam Masala (adjust to taste)
  6. ½ teaspoon cumin powder
  7. ½ to 1 teaspoon dry mango powder (adjust to taste) or substitute with dry pomegranate seeds powder
  8. Salt, as required

Other Ingredients:

  1. 9 to 10 bread slices
  2. Oil for deep frying, as required

Also Read: Biryani Rice


Pressure Cooking Potatoes:

  1. Rinse the potatoes thoroughly under water. Place them in a 3-liter stovetop pressure cooker and add enough water to cover the potatoes. Also, add ½ teaspoon of salt.
  2. Cook the potatoes under pressure for 5 to 6 whistles on medium to medium-high heat.
  3. Once the pressure settles down, carefully open the lid. Check if the potatoes are cooked by inserting a knife; it should slide in easily. Drain the water and set the potatoes aside to cool.

Making Potato Stuffing:

  1. Peel and grate the cooked potatoes into a bowl, or mash them with a potato masher or fork.
  2. Add chopped coriander leaves, finely chopped green chilies, red chili powder, crushed black pepper, garam masala, cumin powder, and dry mango powder. Season with salt according to taste.
  3. Mix the ingredients thoroughly. Taste and adjust the seasoning if needed.
  4. Take portions of the mixture and shape them into small to medium-sized rolls. The size of the rolls should match the bread slices.

Preparing Bread Slices:

  1. Pour ⅓ cup of water into a plate or bowl. Dip one bread slice into the water, ensuring it's fully submerged for 1 to 2 seconds. The bread should become damp but not overly soaked.
  2. Gently press the bread between your palms to drain excess water, ensuring it remains intact.
  3. Place the moistened bread on a tray or plate.

Making Bread Rolls:

  1. Position a potato stuffing roll onto one side of the moistened bread slice.
  2. Carefully roll the bread, sealing the edges firmly. Press the edges and ends to secure the filling.
  3. Ensure there are no exposed edges of the potato filling; cover any uncovered areas with a piece of soaked bread, pressing gently to seal.
  4. Repeat the process with the remaining bread slices and potato filling.

Frying Bread Rolls:

  1. Heat oil in a wok or frying pan for deep frying. When the oil is moderately hot, add the bread rolls in batches, ensuring not to overcrowd the pan.
  2. Fry the rolls until they turn crisp and golden brown on all sides.
  3. Use a slotted spoon to flip the rolls for even frying. Fry until they are uniformly golden and crisp.
  4. Remove the fried bread rolls using a slotted spoon, allowing excess oil to drain.
  5. Place them on paper towels in the kitchen to soak up any excess oil.


  • Serve the bread rolls hot or warm with your choice of accompaniment such as tomato sauce, green chutney, cilantro chutney, or mint chutney.

Also Read: Chocolate Fudge


  • For children, 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 such as multi-grain, whole wheat, brown, or white.
  • Substitute dry mango powder with lemon juice or dry pomegranate seeds powder (anardana powder) if desired.
  • Consider adding herbs like mint leaves for additional flavor.
  • This recipe can be easily scaled up for larger servings.

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