Bread Roll / Potato Stuffed Bread Roll

Recipe of the week 🙂

This is a perfect snack with evening chai or served as an appetizer. Bread potato rolls are crunchy outside, spicy and soft inside. It can be made in a jiffy. Bread rolls are prepared with bread, stuffed with spicy mashed potatoes and then deep-fried. They are best served with green chutney or tomato sauce.

This snack is very delicious and is very tempting you must try it.

Bread Roll/ Potato Stuffed Bread Roll

Prep time           : 20 minutes
Cooking time    : 20 minutes
Total time          : 40 minutes

Servings    : 2

Category   : Appetizer, Snacks
Cuisine      : Indian


4 Slices of bread
2 Large boiled and mashed potatoes
2 Green chilies chopped
1 Tablespoon chopped ginger-garlic
1/2 Cup fresh/ frozen green peas
10-12 Cashews
1/4 Teaspoon turmeric powder
1/4 Teaspoon red chili powder
1/2 Teaspoon garam masala powder
1 Teaspoon cumin powder
Oil as needed
Salt to taste


  • Pressure cook potato until soft. Once done, drain water and allow it to cool down, peel off the skin and mash it well with out lumps.
  • Finely chop green chilies, ginger and garlic.
  • Heat oil in a pan, add chopped green chilies, ginger, garlic and green peas. Sauté for a minute.
  • Add cashews, turmeric powder, red chili powder, cumin powder and garam masala powder. Sauté again for a minute.
  • Add in the mashed potatoes and salt. Mix altogether.
  • Add 1 to 2 tsp. of water and mash it again to a smooth paste to make spreading easier.
  • At the end, add in the cilantro and mix again. Allow it to cool.


  • Trim off the crust of the bread-using knife.
  • Take 1-2 inch deep water in a vessel. Take a slice of bread and dampen it with water, squeeze the water from the bread.
  • Place a tsp. of potato filling or depending on the size of the bread, at the center of the bread.
  • Roll the bread and close the edges so as to get an even outer cover.
  • Do the same with the other slices of bread and keep aside.
  • Now, heat oil in a kadai, fry the bread rolls until crisp and golden in color.
  • To remove excess oil, drain the bread rolls on kitchen paper towels or tissues.
  • Serve the bread rolls with green chutney and tomato sauce.



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