Crispy Bread Roll Recipe
These are delicious, crunchy bread rolls filled with a tangy, flavorful mashed potato mixture. If you have leftover boiled potatoes, you can quickly prepare bread rolls, a delicious Indian snack. Make these bread rolls as a great after-school snack for the kids or as a tasty evening snack.
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This recipe for bread rolls, an Indian delicacy, has a crispy surface and a tangy, flavorful potato stuffing inside. A slice of bread is stuffed with potato stuffing, rolled, and deep-fried. If you're not into deep frying, you may bake or air fried them instead. Even though they won't be as crispy as deep-fried bread rolls, they will still be incredibly tasty. If the baked version piques your interest, try out this recipe for Bread Cheese Rolls. Check out the Bread Paneer Roll recipe for another baked dish that is comparable.
At our house, these bread rolls are a favorite. I typically use the same potato filling for the stuffing when I prepare the Aloo Paratha. Since we want our potato stuffing to have a hint of sourness, I either add dry mango powder or anardana powder (dry pomegranate powder). Additionally, we all agree that anardana tastes better than dried mango powder when used as a stuffing for potato dishes like samosas, aloo tikki, and paratha.
Hence, I use dry mango powder instead of anardana powder when I have it for the potato filling. Either one is acceptable. Both are effective in this recipe. You can sample both and decide based on what your family or you prefer or what's in your kitchen.
When she served them to us, they would still be warm since she carried them in big steel jars, or dabbas. The white pea curry that was given alongside them was just the right amount of heat for the warm rolls. I became completely dependent on this combination of bread roll and pea curry.
The bread rolls would sell like hot cakes, so I would frequently rush to get one. She would also get vada and idli with chutney made of coconut. An option that I was forced to eat when the bread roll ran out.
Steps to make Crispy Bread Roll
1. Thoroughly rinse 3–4 large potatoes, or 425 grams, in water. Put them in a 3-liter pressure cooker on top of the stove. Fill the potatoes with water to almost the brim. Throw in a tsp of salt as well.
Put pressure on On medium to medium-high heat, cook the potatoes for five to six whistles. Only open the lid after the pressure naturally drops.
After then, use a knife to examine the potatoes; they should glide freely. After removing all the water, place the potatoes aside. Allow to chill or warm up at room temperature.
You have the option of steaming or cooking the potatoes in an Instant Pot, pan, or both, adding water as needed.
2. Peel and shred the potatoes into a bowl once they're warm. Even a potato masher or fork will work well for mashing them.
3. Include one finely chopped green chile and two teaspoons of chopped coriander leaves.
4. Next, incorporate the subsequent components:
A smidgeon of red chili powder
One-half teaspoon ground black pepper (or ground black pepper)
Half a teaspoon of garam masala powder, or more if needed
A smidgeon of cumin powder
Add as needed, or use ½ to 1 teaspoon dry mango powder. Instead of adding dry mango powder, you can add ½ to 1 teaspoon lemon juice or ½ to 1 teaspoon dry pomegranate seeds powder.
Add salt as desired as well.
5. Thoroughly stir and blend. Taste and adjust with additional spice powders, salt, and dry mango powder as needed.
6. Using a portion of the mixture, form tiny to medium-sized potato rolls. The bread's size will determine the size of the rolls.
7. Place the bread slices on the cutting board and use a knife to carefully cut off the side crusts.
8. Transfer ⅓ cup water to a basin or plate. Completely submerge a slice of bread in the water.
9. Simply let the bread in the water for one to two seconds, then take it out. Allow the water to be absorbed by the bread. It should get slightly wet but not too much. If not, the piece of bread cracks.
The goal is to moisten the bread just enough to make it somewhat pliable, which will facilitate rolling and shaping.
10. To drain the extra water, press the bread between your palms.
11. Verify that the bread does not break and remains whole. Thus, gently press.
12. At this point, arrange the bread on a platter, board, or tray.
13. Place one half of the moistened bread slice on top of the prepared potato filling roll.
14. Join the edges of the bread by gently rolling it.
15. Seal and press the edges. Additionally, seal and push the upper and lower portions.
16. A tidy roll ought to be delivered. Additionally, no potato stuffing should be left exposed because it will leak into the oil when it is frying.
Simply cover any exposed edges with a slice of drained and soaked bread and press down to ensure a uniform layer.
For novices, shaping the bread roll is a challenging task, but with experience, it will become effortless.
17. Using the remaining bread slices, form and create the rolls in this manner.
18. Heat any flavor-neutralizing oil in a skillet or kadai to deep-fry or shallow-fry the bread rolls.
Add the rolls to the oil very cautiously and gradually once it has heated to a medium temperature. Avoid packing the kadai too full. Depending on the size of the kadai, add three to four rolls.
Moderate heat is required for the oil. The moist bread will absorb a large amount of oil if the oil is not heated enough.
The bread will color unevenly and fast with undercooked inside if the oil is really hot. Thus, adjust the heat as necessary.
19. Fry the bread rolls until they are light golden in color and crunchy.
20. Next, carefully flip each bread roll over with a slotted spoon.
21. To ensure consistent frying, keep frying and flipping as needed. Fry the bread rolls until they are brown and crunchy.
22. Next, carefully remove the fried bread roll from the kadai, allowing as much oil to drain out as possible using a slotted spoon.
23. To absorb excess oil, place the crispy bread rolls on kitchen paper towels. Serve the bread roll while it's still hot. Fry the remaining rolls in the same manner.
24. You can serve the warm or hot bread rolls with your preferred dipping sauce, such as tomato sauce, green chutney, mint chutney, or coriander chutney.
While serving, you can even add some chaat masala on top of them. As they are being made, serve them hot for optimal flavor and texture.
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