Bread Roll Recipe
A bread roll is a popular Indian snack where regular bread slices are de-crusted, dampened with water, and then wrapped around a spiced mashed potato filling before being deep-fried until golden and crisp.
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.
- 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.