Bread Rolls Recipe | Stuffed Potato Bread Rolls
Bread Rolls are the perfect rainy day snack. This crispy delicious snack is made by deep frying bread stuffed with a spicy potato filling.
Recipe Info
Nutrition
Calories: 156kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g
Ingredients For Bread Rolls Recipe | Stuffed Potato Bread Rolls
- 9 Slices Bread
- 3 Medium Sized Potato
- 1/2 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Garam Masala
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1/2 Teaspoon Cumin Powder (Jeera Powder)
- 1 Teaspoon Salt
- 1 Cup Cooking Oil for frying
Step By Step Instructions for Bread Rolls Recipe | Stuffed Potato Bread Rolls
- Boil the potatoes and peel off the skin. Mash them coarsely.3 Medium Sized Potato
- Add Red Chilli Powder, Garam Masala, Cumin Powder, Amchur (Dry Mango Powder) and Salt and mix everything well.1/2 Teaspoon Red Chilli Powder, 1/4 Teaspoon Garam Masala, 1/2 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Salt, 1/2 Teaspoon Cumin Powder (Jeera Powder)
- Mix all the spices with the potatoes.
- Take a slice of bread and soak it in water for a few seconds. Then squeeze with your hand to remove the excess water. If you want, you can remove the edges of the bread, but I personally like to keep them as they make the rolls more crunchy.
- Scoop a small amount of potato filling and place it on the bread slice.
- Fold the bread diagonally around the potato stuffing.
- Seal all the edges by pressing gently to make a bullet shaped roll.
- Heat oil in a wok and gently place all the rolls into the oil.
- Fry the bread rolls on medium heat till they are golden brown and crispy and evenly cooked on all sides.
- Bread Rolls is ready. Serve them hot with Coriander Chutney, Tamarind Chutney or Tomato Ketchup.
