Bread Potato Roll

Bread Potato Roll


4 bread slices, (bread should be firm)
2 medium size potatoes boiled peeled and mashed (this will make about 1-1/4 cup mashed potatoe)
1/4 cup green peas, boiled
1 teaspoon oil
1/4 teaspoon cumin seeds (jeera)
1/2 teaspoon salt
1/8 teaspoon red chili powder
1/2 teaspoon mango powder (amchoor)
1 tablespoon Cilantro (hara dhania), finely chopped
1 green chili (hari mirch) minced; adjust to taste
1 teaspoon ginger (adrak),finely chopped
Oil to fry


Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add  green chili, garlic- ginger, onion and stir for a few seconds.

 Add  all the spices (chilli powder, garam masala powder, salt, green chillies) and stir-fry for a minute. 

Then add the boiled potatoes and peas,Turn off the heat.

Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside

Trim the edges of the bread slices and dip one side of a slice of the bread lightly in the water. 

Place the slice between your palms and press, squeezing out the excess water. This makes the bread moist.

Place the filling in the bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls. 

Before frying, let them sit for about five minutes. (This will evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).

Heat the oil in a frying pan on medium high heat. Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.

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