Stuffed bread rolls recipe. These Indian style fried potato stuffed bread rolls are delicious in every single bite. With step by step pictures.
This recipe for bread rolls is from my moms old cookbook, which is more than 40 years old and has been extensively used. She even had a binding done on the cookbook when I was young so the book stays sturdy. I don’t even know if book binding shops exist anymore. School season meant that all the new books would be sent for binding. Oh!!!! those days!!!! One recipe that I fondly remember from this book is the bread rolls. I never knew that bread rolls was a common thing in North India until recently. This recipe was such a hit all the time it was made and so novel those days. Mom and I made these rolls recently and had a great time in the kitchen together.
Here is how to do stuffed bread rolls.
First lets make the filling for the bread rolls.
Heat oil in a pan and add in the cumin seeds and onions. Fry for a minute.
Add in the fresh peas, salt, chilli powder, turmeric and garam masala. Add little water (about quarter cup) and simmer till the peas is cooked.
Add in the boiled, peeled and roughly mashed potatoes. Add in the coriander leaves. Mix well to combine.
Divide the stuffing into 8-10 equal size oblong pieces.
Now lets stuff it in bread.
Remove the crust from the bread. Gently dip the bread in water. Do not dip for long. The bread will become soggy. Just a quick dip for couple of seconds will do.
Gently press the bread between hands to squeeze out all the water. Make sure to squeeze out as much water as you can, so the bread does not break open while frying. Here is amma squeezing the bread. Those hands that tirelessly worked all the years!!
Place the bread on a plate and place the stuffing in the middle. Start covering the stuffing by bringing the ends of the bread together.
Bring the other two ends to cover the stuffing completely. Gently shape the roll on the palm so its a nice oblong.
Troubleshooting: If the stuffing break opens, just pinch that area so the wet bread closes the opening. Make sure it is smooth all around.
Repeat until all the stuffing is rolled. Heat oil in a pan to deep-fry. Heat until the oil is really hot. Gently slide the rolls in oil.
Fry till the rolls are nice and golden.
Drain the fried bread rolls on paper towels.
Serve hot with ketchup.
- 2 teaspoon vegetable oil / sunflower oil
- ¼ teaspoon cumin seeds
- 1 onion, chopped
- ¼ cup fresh peas
- ½ teaspoon salt
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric
- ¼ teaspoon garam masala
- 3 medium sized potatoes, boiled, peeled and mashed
- 2 sprigs coriander leaves, chopped
- A loaf of regular white sandwich bread
- 500ml vegetable oil / sunflower oil to deep fry
- Heat oil in a pan and add in the cumin seeds and onions. Fry for a minute.
- Add in the fresh peas, salt, chilli powder, turmeric and garam masala. Add little water and saute till the peas is cooked.
- Add in the boiled, peeled and roughly mashed potatoes. Add in the coriander leaves. Mix well to combine.
- Divide the stuffing into 8-10 equal size oblong pieces.
- Remove the crust from the bread. Gently dip the bread in water. Do not dip for long. The bread will become soggy. Just a quick dip for a second will do.
- Gently press the bread between hands to squeeze out all the water.
- Place the bread on a plate and place the stuffing in the middle. Start covering the stuffing by bringing the ends of the bread together.
- Bring the other two ends to cover the stuffing completely. Gently roll between the palms to shape the roll.
- Repeat until all the stuffing is rolled.
- Heat oil in a pan to deep-fry. Heat until the oil is really hot. Gently slide the rolls in oil.
- Fry till the rolls are nice and golden.
- Drain the fried bread rolls on paper towels. Serve hot with ketchup.
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