Bread Roll Recipe
The bread roll recipe is an easy and delicious snack and starter with a savory flavor. It needs mashed potato filling stuffed in a bread slice, make a roll, and deep-fried in oil.
Ingredients
- 4-5 medium potatoes
- 1 tsp coriander powder
- 1 tsp fennel seeds powder
- ¼ tsp red chili powder
- ½ tsp garam masala powder
- 1 tsp salt or as required
- 8 slices of bread
- oil for frying
Instructions
- First, take 4-5 potatoes and boil them in a pressure cooker on medium heat with half a cup of water or that cover the potatoes. Wait until 3-4 whistles come, then turn off the heat.
- When pressure comes down naturally drain the water and pull the potatoes easily. Wait for the cool down, then peel them off.
- Now grate the boiled potatoes with a grater or you can mash with your hands.
- Add the spices: 1 tsp coriander powder, 1 tsp fennel seeds powder, 1/4 red chili powder, 1/2 tsp garam masala powder, 1 tsp salt or adjust to taste.
- Mix all the ingredients well and do a taste test. If you feel less spicy, then add more according to taste.
- Now make a roll of spiced potatoes. If your bread slices are short in size, then make shorter potato rolls; if big, then make big rolls. I make big rolls.
- Take bread slices and cut off all their edges with a knife.
- After that, take some water in a bowl and dip a bread slice into the water for 1 second. If you dip it longer, the bread will break in water.
- Now squeeze the excess water from the bread slice with your palms.
- Place the potato filling in the middle of the slice.
- Now seal it with all its edges from the upper and bottom properly so that the filling is not visible from anywhere. Make a roll.
- Heat oil in a pan or kadai on medium heat.
- When the oil is heated properly, add the bread roll to it to fry. Fry the roll until it has a light golden texture.
- After 1 minute, flip it with from another side with slotted spoon.
- Then again, flip it and fry on the other side.
- When the roll has a light golden texture, then remove it with a slotted spoon.
- Place them on a kitchen paper towel. They absorb the excess oil from rolls.
- Serve it hot or warm with tomato ketchup, coriander chutney, and a cup of hot tea.
Notes
- To make this recipe, seal the rolls properly. If they don't, they will break in a hot oil.
- I don't use any herbs here, but coriander or mint leaves, if added, give a better taste to the potato stuffing.