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Crispy Bread Rolls with Mashed Potato Filling

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizers
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Potato Filling:
  • 3 medium boiled potatoes, mashed
  • 1 small onion, finely chopped
  • 2 tablespoons boiled green peas (optional)
  • 1–2 green chilies, finely chopped
  • 1 tablespoon fresh coriander leaves, chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchur (dry mango powder) or lemon juice
  • Salt to taste
  • 1 teaspoon oil or butter (for sautéing)
  • For the Bread Rolls:
  • 8–10 white or brown bread slices
  • Water (for moistening the bread)
  • Oil, for deep frying
  • Optional Add-ins:
  • 1/4 cup grated mozzarella or cheddar cheese (for cheesy filling)
  • 1 tablespoon finely chopped capsicum or carrots (for extra crunch)

Instructions
 

  • Step 1: Prepare the Filling : Heat 1 teaspoon of oil in a small pan. Add cumin seeds; once they splutter, add onions and sauté until translucent. Add green chilies, peas, and cook for 1–2 minutes. Mix in mashed potatoes, red chili powder, garam masala, amchur, and salt. Stir well and cook for 2–3 minutes to blend the flavors. Turn off heat, add chopped coriander, and let the mixture cool.
  • Step 2: Prepare the Bread : Trim the edges of each bread slice. Dip one slice quickly into water — don’t soak it, just moisten both sides lightly. Squeeze gently between your palms to remove excess water. The bread should be damp and flexible but not soggy.
  • Step 3: Assemble the Rolls : Place a spoonful of potato filling in the center of the moist bread. Fold the edges and roll it tightly to form a smooth cylindrical shape. Press gently to seal the edges — you can use a bit of water to help seal. Repeat with all slices and keep them ready.
  • Step 4: Fry the Rolls : Heat oil in a deep pan on medium heat. Test by dropping a small bread piece — it should sizzle and rise slowly. Fry 2–3 rolls at a time until golden brown and crisp on all sides. Remove with a slotted spoon and drain on paper towels.
  • Step 5: Serve Hot : Serve the Crispy Bread Rolls hot with mint chutney, tamarind chutney, or tomato ketchup for the ultimate snack-time experience.