Bread Rolls With Stuffed Potatoes
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About Bread Rolls With Stuffed Potatoes
Bread Rolls with Stuffed Potatoes bring together the irresistible crunch of golden-fried bread and the comforting warmth of a spiced mashed potato filling. Each bite offers a delightful contrast—crisp on the outside, soft and flavorful within.
The filling is infused with dry mango powder, black pepper, and red chili, delivering a tangy and subtly spicy kick that elevates this classic Indian snack. Perfect for tea-time, parties, or satisfying your evening cravings, these bread rolls are sure to be a crowd-pleaser.
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Recipe Time & More
Ingredients
- 5.5 slice bread (or brown, or bread, or bread or brown bread or multi grain bread)
- 2 Potato (medium sized)
- 1/2 tsp Dry Mango Powder (dry)
- 1/2 tsp Black Pepper (or pepper crushed or black pepper)
- 1/4 tsp Red Chili Powder
- 1 Green Chilli (chopped)
- 1/4 tsp Garam Masala
- 1/4 tsp Cumin Seed (Jeera)
- 1/2 tsp Chaat Masala
- 2.5 tsp Coriander (Dhania, chopped)
- 1.5 tsp Salt (or as per taste)
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Instructions
- Boil the potatoes.When they are still warm, peel and mash them and keep aside.
- Add the dry mango powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder and salt.
- Mix the whole filling well.
- Make small to medium rolls of the filling depending on the size of the bread
- Taste and add more salt or spice powders if required.
- Take a slice of bread and dampen it with water,squeeze the water from the bread.
- Place the filling in the center of the bread.
- Roll the bread and close the edges so as to get an even outer cover.
- Make all bread rolls this way and keep aside.
- Heat oil in a kadai.Fry the bread rolls till they become crisp and golden in color.
- Drain the bread rolls on kitchen paper tissues to remove excess oil.
- Serve the bread rolls with tomato sauce or green chutney.
Recipe Notes
Additional Tips
- For extra crispiness, lightly toast the bread slices on a dry skillet before stuffing and rolling; this prevents them from absorbing too much oil during frying and keeps the outer layer crunchy.
- If you're preparing these for a party, assemble and shape the rolls ahead of time, then refrigerate them covered—this helps them firm up and hold their shape better during frying.
- For a healthier alternative, brush the assembled rolls with oil and bake them in a preheated oven at 200°C (390°F) for 15–20 minutes, turning once, until golden and crisp.
- Add a handful of finely chopped fresh coriander or mint leaves to the potato filling for a burst of freshness and color.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 1710mg | Fiber: 1g
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Sneha Agarwal
Articles: 206 Comments
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Absolutely scrumptious! Thanks for the recipe.
This is perfect! Can’t wait to taste it.
This looks delightful! Thanks for the recipe.
This looks so appealing! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.
I have tried making this recipe by shallow frying it and it came out really well!!