Bread roll recipe is among those evergreen Indian treats that always remain relevant. Just take a bite when you hear the delicious crunch of the roll accompanied by the taste of the spicy, tender potato filling inside – and that is your cue that you’re in for a treat that definitely needs to be in every Indian’s teatime routine. No matter whether it’s a gloomy monsoon day, a holiday or an unexpected party at home, there is always a reason to eat bread rolls.
Here you’ll find detailed instructions on making an excellent bread roll, techniques behind making crispy rolls, various modifications, including a paneer roll recipe and a list of common mistakes to avoid.
Introduction to a Bread Rolls
The bread rolls can be described as the common street food and homely recipe in North India, in which ordinary bread slices are stripped of their crust, soaked in water or milk, and tightly wrapped in a yummy potato filling, which is deep fried for that perfect flavour.
It has very similar ingredients used in making Hara bhara kabab recipe, including potatoes, green peas, ginger, green chillies, along with some spices such as garam masala and amchur. The only difference is that these fillings are wrapped with bread slices and deep fried, providing a distinctive double-layered texture with an outer crispy layer and inner soft and spiced filling.
Bread rolls are the ultimate comfort food of everyone.
Popularity of the Bread Roll Recipe
Every individual growing up within the comfort of a family house knows something about the bread roll. It is a classic snack made by grandmothers, moms, and even those in this generation, who have discovered how to do this using social media.
Another reason for the popularity of this snack is because of its flexibility. For example, if you happen to have leftover aloo sabzi, stuff it within the bread roll. If there is paneer that you want to use, simply add it into the stuffing and get yourself a homemade paneer bread roll. Looking for a healthier version? There is no need to fry it; just air fry it instead.
Unlike the Papad katori chaat recipe, where you need different toppings to assemble it, all you need for the bread roll is green chutney in a bowl.
Recipe Card
Bread Roll Recipe
Ingredients
For the Potato Filling
- 4-5 medium potatoes boiled and mashed
- 1/2 cup peas boiled
- 2 green chilies finely chopped
- 1- inch piece of ginger grated
- 1 tsp red chili powder
- 1 tsp roasted cumin powder
- 1 tsp amchur powder
- 1/2 tsp garam masala
- 2 tbsp fresh cilantro chopped
- Salt to taste
For the Bread Rolls
- 8-10 slices of white or brown bread
- A shallow bowl of water or milk ( for more crispy)
- Oil for deep frying
Instructions
- First, you take a bowl. Mix the mashed potatoes with the green peas, green chillies, ginger, and all the spices until well combined. Then you divide this mixture into cylinders that are about 2 inches long.
- Next, you take each bread slice and trim the crusts off, then you dip it in water or milk for one second. After that, you squeeze it firmly between your palms to remove all the moisture from the bread slice.
- Now, you place one of the filling cylinders at the centre of the bread slice, and you wrap it tightly around the filling. You press the edges together to seal the bread slice into an oval shape.
- After you have shaped all the rolls you place them on a plate and let them rest for 10 to 15 minutes before you fry them.
- When you are ready to fry the rolls, you heat some oil on high heat. Then you fry 2 to 3 of the potato rolls at a time until they are deep golden and crispy. When they are done, you drain them on paper towels. Serve the potato rolls hot with some green chutney.
Notes
- Removing the maximum amount of water from the bread is crucial. Never skip this step.
- Use milk instead of water for a crisper result.Â
- The oil should be moderately hot, 170–175°C. Too low, and the rolls will be greasy. Too high, and the exterior burns while the interior remains cold.
- Don’t throw away those pieces you cut off. They can be toasted and turned into breadcrumbs.
- Make the rolls and store them in the refrigerator overnight, up to 6 hours, then fry. This makes them even crispier.
- Brush with oil and fry in an air fryer for 12–15 minutes at 200°C, turning halfway through.
Serving Suggestions
If you want to get fancy with how you serve these bread rolls, take a cue from the papad katori chaat recipe style of plating. Arrange the bread rolls on a plate drizzle green chutney and tamarind chutney over them, scatter some sev on top and finish with a sprinkle of chaat masala. It looks impressive, takes two minutes and the combination of crunchy tangy spicy flavors is outstanding.
You can also do a fusion version inspired by the Mayonnaise sandwich recipe. Make a dip by mixing mayonnaise with a little garlic, chopped herbs and a squeeze of lemon and use it as a dipping sauce instead of the usual chutney. It sounds unusual. Works surprisingly well with the spiced potato filling.
Mistakes to Avoid
Bread rolls bursting in the oil: This always happens because the filling is too wet or the bread was not sealed properly. Keep your filling dry. Make sure you press the seams firmly.
Soggy oily bread rolls: The bread was not squeezed enough. The oil was not hot enough. Both cause the bread rolls to absorb oil. Squeeze properly. Make sure your oil is at the right temperature before you add the bread rolls.
Bread rolls falling while shaping: Your bread is probably too fresh. You soaked it for too long. Use older bread and dip it for just one second.
Color: You are frying too many at once. The oil temperature drops when you crowd the pan and some bread rolls cook faster than others. Fry in batches.
Can You Make These Without Deep Frying
Yes. They turn out quite well. Brush the shaped bread rolls generously with oil and air-fry at 200°C for 12 to 15 minutes flipping them halfway through. They will not be identical to the fried version but they are still genuinely crispy and much lighter.
You can also shallow fry them in a pan with a tablespoon or two of oil turning regularly. It takes a little attention but works perfectly fine.
Storage Tips
- Shaped bread rolls can sit in the fridge covered, for up to 6 hours. They actually fry up crispier when cold, which is a bonus if you are prepping for a party.
- Freeze the shaped bread rolls in a layer then transfer to a bag once frozen solid. They keep for up to 2 weeks. Fry them straight from frozen. Just add a couple of minutes to the frying time.
- If your fried bread rolls have gone soft, put them in the oven at 180°C for 8 to 10 minutes or back in the air fryer for a minute. They will crisp back up. Avoid the microwave. It just makes them rubbery.
Final Thoughts
The bread roll recipe is one of those things that looks simple from the outside but has a craft to it. Get the squeeze right, get the oil temperature right, let the bread rolls rest before frying. Do those three things. You will have bread rolls that are genuinely better than most street-side versions.
First, you should make the potato version, then you can try the Paneer roll recipe. After that, you can use whatever you have in your fridge to experiment. This is really the way to cook. You learn the basic way, then you make it your own way.
You should serve them hot with a bowl of green chutney and watch how fast they disappear.
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FAQs
Yes, you can use both. Brown bread gives a nuttier taste. Multigrain bread is a bit harder. You need to press it a bit more to seal but it works just fine.
This is because the potato filling has too much water or the bread edges were not pressed together tightly enough. You need to make sure the filling is dry and hard and seal every hole before you fry them.
Yes, you can. You can use chopped carrots, corn, spinach or capsicum. They all work great. Just make sure any other vegetable you add is cooked and has no water before you mix it in.
You can add green chilies, a bit red chili powder or a pinch of black pepper to the filling. If you add a bit of finely chopped fresh chili at the end it gives a nice sharp heat.
If you want to make something without using bread you should check out the hara bhara kabab recipe. It uses a spinach and potato base that is fried in a pan without any outer covering.
