Bread Rolls | Stuffed Bread rolls

Bread Rolls – an easy snack made by stuffing bread slices with spicy potato masala and then fried to golden and crisp.

Bread rolls is amongst the first few recipes that I learnt when I started cooking. There was a time when I used to make bread rolls very often. But surprisingly, in the last decade or so, I haven’t made these even once. Recently I came across a post on facebook where someone had posted a picture of bread rolls. That’s when I was reminded about bread rolls and decided to make them and also to post the recipe here.

Bread rolls are easy to make, tasty snack where moist bread slices are stuffed with spicy potato masala and are deep fried. The stuffing can be made in multiple ways. The basic stuffing for bread roll is made with boiled potaotes and spices. If you have leftover boiled potato, then these rolls get made within no time. You can even add peas to the boiled potatoes or can even make stuffing with paneer or chicken. Generally white bread slices are used to make bread rolls. However I have used brown bread slices here and have also made the stuffing with potatoes and peas as fresh peas are abundantly available now.

Bread rolls make for a good tea-time snack or as an appetiser. It is also perfect for kid’s snack box. For health conscious folks, these can be air-fried.

Step-wise recipe with pictures

Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, chopped garlic, chopped ginger and chopped green chillies.

Saute for few seconds. Add chopped onion. Saute till onion turns soft.

Add boiled, mashed potatoes, turmeric powder, red chilly powder, cumin-corainder powder and garam masala. Mix well.

Add boiled peas and salt. Mix well.

Add lemon juice and chopped coriander leaves. Mix well. Keep this stuffing aside.

Now place the bread slices on a chopping board and cut off the side crusts of the bread.

Take half cup water in a wide bowl. Dip the bread slice in water just for a second or two.

Remove the bread from water and press it between your palms to squeeze out the water. Place a small portion of potato stuffing in the centre of the bread slice. 

Gently roll the bread and join the edges. 

Repeat with the remaining bread slices.

Heat oil in a pan. Drop the bread rolls into hot oil.

Fry  them till they turn golden and crispy. Once fried, remove the bread rolls using a slotted spoon. 

Place the bread rolls on kitchen paper towels for extra oil to be absorbed.

Serve bread roll with tomato ketchup or green chutney.

Recipe

Ingredients

5 large potatoes, boiled and mashed
¾ cup boiled, fresh peas
15 to 18 slices of bread
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of asafoetida (hing)
1 tbsp chopped garlic
¾ tbsp chopped ginger
2 green chillies, chopped
1 large onion, finely chopped
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp cumin coriander powder
1 tsp garam masala
1 tbsp lemon juice
½ cup chopped coriander leaves
salt to taste
Oil for frying bread rolls

Method

• Heat oil in a pan.
• Add mustard seeds, cumin seeds, asafoetida, chopped garlic, chopped ginger, and chopped green chillies. Saute for few seconds.
• Add chopped onion, Saute till onion becomes soft.
• Add boiled, mashed potatoes, turmeric powder, red chilli powder, cumin coriander powder and garam masala. Mix well.
• Next, add boiled peas and salt. Mix well. Turn off the heat.
• Finally add lemon juice and chopped coriander leaves. Mix well and keep aside.
• Now, place the slices of bread on a chopping board. Slice off the side crust of the bread.
• Take water in a wide bowl. Dip the bread slice in water just for a second or two.
• Remove the slice of bread and press between your palms to squeeze out the water. This is done to moisten the bread.
• Now place a small portion of potato stuffing in the centre of the bread.
• Gently roll the bread and join the edges.
• Make such rolls with the remaining slices of bread.
• Heat oil in a pan.
• Drop bread rolls in hot oil and fry on medium heat till they turn golden and crispy.
• Once fried, remove the bread rolls using a slotted spoon.
• Place the bread rolls on kitchen paper towels for extra oil to be absorbed.
• Serve bread rolls with tomato ketchup or green chutney.

WATCH RECIPE VIDEO:

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