Bread Roll Recipe: Crunchy Spiced Potato Rolls

wellhealthorganic.com Bread Roll Recipe: Indulge in the delightful crunchiness and savory flavors of this bread roll recipe, featuring a zesty, spiced mashed potato filling. Perfect for a tempting evening snack or a satisfying treat for kids after school.

Bread Roll Recipe

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Cuisine: Indian, North Indian

Course: Snacks, Starters

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Ingredients:

For cooking potatoes:

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

For stuffing:

• 2 tablespoons chopped coriander leaves (cilantro)
• 1 green chili, finely chopped
• ¼ teaspoon red chili powder
• ¼ teaspoon crushed black pepper or ¼ teaspoon black pepper powder
• ¼ teaspoon Garam Masala, or as needed
• ½ teaspoon cumin powder
• ½ to 1 teaspoon dry mango powder, or to taste (dry pomegranate seeds powder can be used as an alternative)
• Salt, as required

Also Read: Masala Pav

Other ingredients:

1. 9 to 10 bread slices (brown, multi-grain, or white bread)
2. Oil for deep frying, as required

Instructions:

Pressure cooking potatoes:

1. Rinse the potatoes thoroughly under water. Place them in a 3-liter stovetop pressure cooker.
2. Add enough water to just cover the potatoes and ½ teaspoon of salt.
3. Pressure cook the potatoes for 5 to 6 whistles over medium to medium-high heat.
4. Once the pressure settles down on its own, carefully open the lid. Check the potatoes with a knife – they should slide easily. Drain the water and set aside the potatoes to cool at room temperature.

Making potato stuffing:

1. Peel and grate the cooled potatoes into a bowl, or mash them using a potato masher or fork.
2. Add chopped coriander leaves, finely chopped green chilies, and all the spice powders – red chili powder, black pepper powder, garam masala powder, cumin powder, and dry mango powder.
3. Season with salt according to taste and mix thoroughly. Adjust seasoning if necessary.
4. Take portions of the mixture and shape them into small to medium rolls, depending on the size of the bread slices.

Preparing bread slices:

1. Take ⅓ cup of water in a plate or bowl. Dip one bread slice into the water, ensuring it is completely moistened.
2. Remove the bread slice from the water after 1 to 2 seconds. It should be damp but not overly soaked.
3. Gently press the bread between your palms to drain excess water, ensuring it remains intact without breaking.
4. Place the moistened bread on a tray or plate.

Making bread rolls:

1. Put a prepared potato stuffing roll on one side of the moist bread slice.
2. Carefully roll the bread, joining the edges and pressing firmly to seal.
3. Ensure there are no uncovered edges to prevent leaking during frying. Cover any exposed areas with a piece of soaked and drained bread if needed.
4. Repeat the process with the remaining bread slices and potato stuffing.

Frying bread rolls:

1. Heat oil for deep frying in a kadai or pan over medium heat. Add 3 to 4 bread rolls, depending on the size of the kadai, without overcrowding.
2. Fry the rolls until they become crisp and light golden brown, turning them occasionally for uniform frying.
3. Once golden brown, remove the rolls using a slotted spoon and drain excess oil on kitchen paper towels.
4. Serve hot or warm with your favorite accompaniment such as tomato sauce, green chutney, or cilantro chutney.

Also Read: Veg Handi

Notes:

• For a milder version suitable for small kids, 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 like multi-grain, whole wheat, brown, or white.
• Lemon juice or dry pomegranate seeds powder can be used instead of dry mango powder. Chaat masala can also enhance the potato stuffing.
• Fresh mint leaves can be used alongside or instead of coriander leaves for added flavor.
• This recipe can be easily scaled up to accommodate larger servings.