Bread Roll is a classic Indian tea-time snack that combines comfort and crunch in every bite. It features a flavorful spiced stuffing made primarily with mashed potatoes and green peas, wrapped in slices of bread, then deep-fried until golden and crispy on the outside. The contrast between the soft, savory filling and the crisp outer shell makes these rolls an instant favorite among kids and adults alike.
While the traditional filling consists of potatoes and peas, this recipe is wonderfully versatile. You can easily switch things up by using other fillings such as mixed vegetables, crumbled paneer, or even tofu for a protein-rich twist. This flexibility makes Bread Rolls perfect for experimenting with flavors and utilizing leftovers creatively.
When preparing bread rolls, it’s best to use slightly stale bread—typically a day or two old—as it holds its shape better after being moistened. Fresh bread can become too soft and break apart when dipped in water, making it harder to roll. Stale bread, on the other hand, maintains just enough firmness, allowing you to shape the rolls neatly without tearing.
In this version, I’ve used regular white bread slices, but feel free to use whole wheat, brown, or multigrain bread depending on your preference or dietary needs. Each type of bread brings its own texture and taste, allowing you to customize the recipe to suit your liking.
These golden brown, crispy bread rolls are ideal for serving at parties, get-togethers, or even as an indulgent evening snack with a cup of hot chai. Serve them with ketchup, mint chutney, or tamarind dip for an irresistible snack that everyone will love!
Ingredients For Bread Roll:
- 6 Slices of Bread (Preferably 1–2 Days Old): Slightly stale bread works best for bread rolls as it becomes easier to shape after soaking in water. Fresh bread tends to tear or get too soggy when dipped. You can use white bread, wheat, or even multigrain slices depending on your preference.
- 1 Cup Potatoes – Boiled, Peeled, and Mashed: Use starchy potatoes like russet or Indian aloo for the best results. They mash well and absorb spices, providing a smooth texture inside the roll.
- ¼ Cup Green Peas – Boiled or Steamed: Green peas add slight sweetness and a burst of freshness to the stuffing. You can steam or microwave them until soft. Crush lightly or leave whole for texture.
Tempering and Flavoring the Stuffing:
- 1 Tablespoon Oil (Plus More for Deep Frying): Use any neutral oil like sunflower or vegetable oil for sautéing the spices and frying the rolls. Avoid oils with strong flavors.
- ½ Teaspoon Cumin Seeds (Jeera): Cumin adds an earthy aroma and nutty flavor, which enhances the stuffing’s taste.
- 1 Green Chili – Finely chopped: Brings a sharp heat to the filling, enhancing the overall flavor with a touch of spice. Adjust the quantity to suit your heat tolerance or omit entirely if making for kids.
- ½ Teaspoon Ginger Paste (or Freshly Grated/Crushed Ginger): Adds a mild heat and aromatic zing, giving the stuffing a warm, slightly spicy depth. It also helps with digestion, balancing the richness of fried food.
- ¼ Teaspoon Turmeric Powder (Haldi): Adds a golden hue and mild earthy flavor. It’s a widely used spice in Indian cuisine, valued for its gentle flavor and natural yellow hue.
- Salt – To Taste: Enhances all other flavors. Adjust as per your taste preference after mixing the stuffing.
- ½ Teaspoon Red Chili Powder: Provides heat and color. Use Kashmiri chili powder if you prefer a milder heat with more color.
- ½ Teaspoon Coriander Powder (Dhaniya Powder): Adds a slight citrusy and nutty undertone. This is a key spice that deepens the flavor profile.
- ¼ Teaspoon Garam Masala: A warming blend of Indian spices that gives a rich, aromatic finish to the potato mixture.
- ½ Teaspoon Kasuri Methi (Dried Fenugreek Leaves): Crushed and sprinkled into the mixture, these add a hint of bitterness and a restaurant-style flavor to the stuffing.
- 1 Tablespoon Fresh Coriander Leaves (Cilantro) – Finely Chopped: Adds freshness and a herby aroma. It also gives a pleasant contrast to the warmth of the spices.
- 2 Teaspoons Lemon Juice (or as per taste): A dash of lemon brightens the stuffing, balances the spices, and adds a subtle tangy zing.
Step-by-Step Instruction For Bread Roll:
1) Heat 1 tablespoon of oil in a pan over medium flame. Once the oil is hot, add cumin seeds and allow them to crackle.
2) Add the chopped green chili and ginger paste to the pan.
3) Stir and cook for 30–40 seconds, or until the strong smell of raw ginger disappears.
4) Sprinkle in the turmeric powder and give it a quick mix.
5) Right away, add the mashed boiled potatoes and the pre-cooked green peas to the pan.
6) Mix thoroughly and cook the mixture for 2–3 minutes, letting any excess moisture evaporate.
7) Add the salt, red chili powder, coriander powder, garam masala, and kasuri methi.
8) Combine everything well and cook for another minute to blend the spices.
9) Turn off the heat and stir in the chopped coriander leaves and a dash of lemon juice.
10) Mix once more and allow the stuffing to cool completely. Spread it on a plate or in a wide bowl to speed up the cooling process.
11) Once cool, divide the mixture into 6 equal parts and shape them into small rolls. The number may vary depending on your bread size.
12) Take your bread slices and trim the edges for easier rolling.
13) Fill a shallow bowl with water. Quickly dip one slice, then remove it immediately—do not let it soak.
14) Place the damp bread slice on your palm and use your other hand to gently press and squeeze out the water.
15) Now the bread will be soft and moldable.
16) Place one portion of the potato mixture onto the center of the bread slice.
17) Carefully fold and seal the edges, shaping it into a smooth roll.
18) Place each prepared roll on a plate. Repeat with the remaining bread and filling.
19) In a deep frying pan, heat oil on medium flame. The oil should be medium hot, just like you would heat it for making fritters (pakoras).
20) Once hot, gently slide a few rolls into the oil. If the oil is not hot enough, the bread will absorb too much oil.
21) Fry the rolls evenly, turning them until they turn golden brown and crisp on all sides.
22) Use a slotted spoon to remove the rolls and transfer them to a paper towel-lined plate to drain excess oil.
Serve them hot/warm.
Serving suggestion For Bread Roll:
Stuffed bread rolls pair wonderfully with a variety of dips and chutneys, making them even more enjoyable. Traditionally, they are served with green chutney made from fresh coriander and mint, which adds a refreshing, herby kick to every bite. You can also serve them with tomato ketchup for a classic, kid-friendly option that balances the spicy filling with a touch of sweetness.
If you prefer more variety, try offering them with tamarind chutney, spicy garlic chutney, or even a yogurt-based dip for a cooling contrast. You can customize the accompaniments based on your personal preference or the occasion. Whether it’s a party starter, an evening snack, or a lunchbox treat, these crispy bread rolls become even more irresistible when served with the right dipping sauce.
Expert Tips for Making Perfect Bread Rolls
- Use Slightly Stale Bread: A day or two old bread holds its shape better after dipping in water. Fresh bread becomes too soft and may tear during rolling.
- Do Not Over-Soak Bread: Just dip the bread slice in water quickly and remove it immediately. Over-soaking can make it mushy and hard to handle.
- Squeeze Gently Yet Firmly: After moistening the bread, use your palms to gently press and squeeze out the excess water. Too much pressure can tear the slice; too little will leave it soggy.
- Seal Rolls Properly: Make sure the edges are sealed well after placing the stuffing. Any open edge may cause the filling to leak while frying.
- Maintain Oil Temperature: Heat oil to a medium level. If the oil is overheated, the bread rolls can turn brown on the outside very quickly while the inside stays undercooked and cold. If the oil isn’t hot enough, the bread rolls will absorb excess oil, making them overly greasy and heavy.
- Avoid Overcrowding: Fry the rolls in small batches to maintain the oil temperature and ensure even frying.
- Cool the Filling Completely: Never stuff hot filling into the bread, as the steam can make the bread soggy. Always allow the mixture to cool before use.
Tasty Variations to Try
- Paneer-Stuffed Bread Rolls: Replace mashed potatoes with crumbled paneer. Add finely chopped onions, green chilies, and a dash of chaat masala for a flavorful twist.
- Mixed Vegetable Filling: Use a combination of finely chopped carrots, beans, capsicum, and peas for a colorful and nutritious filling. Lightly sauté the veggies before stuffing.
- Tofu or Soya Granules: For a protein-packed version, use mashed tofu or cooked soya granules seasoned with spices. This is a great vegan alternative to paneer.
- Cheese-Stuffed Bread Rolls: Add a bit of grated cheese along with potatoes for a gooey, melt-in-mouth surprise. Kids especially love this version.
- Sweet Version: You can make a dessert version by stuffing bread with sweetened khoya (mawa), dry fruits, or even chocolate chips. Roll and deep fry, then dust with powdered sugar.