Potato Bread Rolls Recipe – Authentic Indian Aloo Bread Snack

Last Updated on 2 months by Neha Deshmukh

Potato Bread Rolls Recipe – Authentic Indian Aloo Bread Snack

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – these incredibly delicious Potato Bread Rolls, or Aloo Bread Rolls as we call them at home. They’re the perfect blend of soft bread, flavorful spiced potatoes, and a satisfying crunch. Honestly, these always disappear fast whenever I make them! They’re a fantastic snack, a great addition to a lunchbox, or even a delightful treat with evening tea.

Why You’ll Love This Recipe

These aren’t just any potato rolls. They’re packed with aromatic spices, have a lovely texture contrast, and are surprisingly easy to make. Plus, the aroma while they’re frying? Absolutely heavenly! You’ll love how these little rolls bring a taste of India right to your kitchen. They’re comforting, flavorful, and guaranteed to be a hit with everyone.

Ingredients

Here’s what you’ll need to whip up a batch of these tasty rolls:

• 4-5 medium potatoes (boiled and peeled) – about 500g
• 1 tbsp finely chopped coriander (about 7g)
• 2 tsp red chili powder (about 8g)
• ?? tsp garam masala powder (about 2-3g – adjust to taste!)
• 1 tsp dried mango powder (amchur) (about 5g)
• 1 tsp fennel seeds (about 5g)
• 1 tsp coriander seeds (about 5g)
• 1 onion (chopped) – about 100g
• 8-10 raisins (about 15g)
• 6-8 bread slices
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Potatoes: I prefer using starchy potatoes like Yukon Gold or Russet for this recipe. They mash beautifully and give the filling a lovely texture.
• Fennel & Coriander Seeds: Don’t skip toasting these! It really wakes up their flavors. A quick toast in a dry pan brings out a wonderful aroma.
• Spice Level: The amount of red chili powder and garam masala is really up to you. My family likes a medium spice level, but feel free to adjust it to your preference. Some regions in India use Kashmiri chili powder for a vibrant color and milder heat.
• Amchur (Dried Mango Powder): This adds a lovely tangy flavor that balances the spices. If you can’t find it, a squeeze of lemon juice can work in a pinch, but amchur is definitely worth seeking out!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, toast the coriander seeds and fennel seeds in a dry pan over medium heat for a minute or two, until fragrant. Let them cool completely, then lightly crush them.
2. In a large bowl, combine the boiled and peeled potatoes, chopped coriander, red chili powder, garam masala powder, dried mango powder, crushed seeds, and salt. Now, get in there and mash everything together really well! You want a smooth, well-combined filling.
3. Add the chopped onion and raisins to the potato mixture. Give it another good mix.
4. Time to form the filling into 6-8 equal-sized balls. Set these aside.
5. Now, trim the crusts off the bread slices. Dip each slice briefly in water, then gently squeeze out the excess moisture. Flatten each slice slightly with your hands.
6. Place a potato ball in the center of each flattened bread slice. Carefully wrap the bread around the filling, sealing it tightly to form a roll.
7. Place the formed rolls on a plate and refrigerate for at least 30 minutes. This helps them firm up and hold their shape during frying.
8. Heat oil in a deep frying pan over medium-high heat. Carefully drop the rolls into the hot oil and fry until they’re golden brown and crispy on all sides.
9. Remove the rolls from the oil and drain them on paper towels.

Expert Tips

• Don’t overcrowd the pan when frying – fry in batches to maintain the oil temperature.
• Make sure the bread is not too wet when wrapping the filling, or the rolls might fall apart.
• For extra flavor, you can add a pinch of asafoetida (hing) to the potato mixture.

Variations

• Vegan Adaptation: Simply use vegan bread! The filling is naturally vegan.
• Gluten-Free Adaptation: Use your favorite gluten-free bread slices. Just be extra gentle when handling, as gluten-free bread can be a bit more delicate.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to 1 tsp or omit it altogether.
  • Hot: Add a pinch of cayenne pepper or increase the red chili powder to 2.5 tsp.
• Festival Adaptations: These are amazing during Diwali! They’re a popular snack during festive gatherings. You can also serve them during Holi or any other special occasion.
• My Family’s Twist: My aunt always adds a sprinkle of chaat masala to the filling – it gives it an extra zing!

Serving Suggestions

Serve these Potato Bread Rolls hot, straight from the fryer! They’re delicious on their own, but even better with a side of your favorite chutney. I love them with mint-coriander chutney or tamarind chutney. A simple tomato ketchup also works great.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore some of the crispness.

FAQs

What type of potatoes work best for this recipe?

Starchy potatoes like Yukon Gold or Russet are ideal. They mash well and give the filling a great texture.

Can I make these ahead of time?

Yes! You can prepare the potato filling and form the rolls a few hours in advance. Store them covered in the refrigerator until you’re ready to fry.

How can I adjust the spice level?

Easily! Reduce or increase the amount of red chili powder to suit your taste.

What is the best chutney to serve with these rolls?

Mint-coriander chutney and tamarind chutney are classic pairings. But honestly, any chutney you love will work!

Can I bake these instead of frying?

While frying gives the best texture, you can bake them! Brush the rolls with oil and bake at 180°C (350°F) for 15-20 minutes, flipping halfway through, until golden brown. They won’t be as crispy, but still delicious.