Potato Bread Rolls Recipe – Spicy Indian Street Food Snack

Last Updated on 3 months by Neha Deshmukh

Potato Bread Rolls Recipe – Spicy Indian Street Food Snack

Hey everyone! If you’re anything like me, you absolutely love a good street food snack. And honestly, few things beat a crispy, spicy potato bread roll, especially when paired with a steaming cup of chai. I first made these when I was craving something comforting and flavorful, and they’ve been a hit ever since! They’re surprisingly easy to make at home, and the aroma while they’re frying… pure bliss. Let’s get into it!

Why You’ll Love This Recipe

These potato bread rolls are the perfect blend of textures – soft, fluffy bread giving way to a flavorful, spiced potato filling, all wrapped in a satisfyingly crispy exterior. They’re a fantastic snack for any time of day, a great way to use up leftover potatoes, and a guaranteed crowd-pleaser. Plus, they’re a little bit spicy, a little bit tangy, and totally addictive!

Ingredients

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

• 3-4 large potatoes
• 0.5 teaspoon salt
• 2 tablespoons chopped coriander leaves
• 1 green chili, finely chopped
• 0.25 teaspoon red chili powder
• 0.25 teaspoon black pepper powder
• 0.25 teaspoon garam masala powder
• 0.5 teaspoon cumin powder
• 0.5-1 teaspoon dry mango powder (or lemon juice/pomegranate powder)
• 8-10 bread slices
• Oil, as needed for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Russet or Yukon Gold for this recipe. They mash beautifully and give the filling a lovely, fluffy texture. About 600-800g of potatoes should do the trick. Avoid waxy potatoes, as they won’t mash as well.

Spices: The Blend of Red Chili, Garam Masala & Amchur

The spice blend is key here. Red chili powder gives you the heat, garam masala adds warmth and complexity, and amchur (dry mango powder) brings a lovely tang. Feel free to adjust the red chili powder to your spice preference!

Dry Mango Powder (Amchur): A Tangy Twist & Regional Variations

Amchur is a staple in North Indian cuisine, adding a unique fruity tang. It’s what really elevates these rolls. If you can’t find it, you can substitute with lemon juice or pomegranate powder – about 1 teaspoon should do it. My grandmother always used pomegranate powder when amchur wasn’t available, and it tasted amazing!

Bread: Type and Freshness

White bread works best for these rolls. It’s soft and pliable, making it easy to roll. Slightly stale bread actually works better as it holds its shape a bit more.

Oil: Best Oils for Deep Frying

For frying, you want an oil with a high smoke point. Vegetable oil, canola oil, or sunflower oil are all good choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the potatoes: Place the potatoes in a pot, cover with water, and boil until they’re fork-tender – about 15-20 minutes.
2. Mash it up: Once cooled slightly, peel the potatoes and mash them in a bowl. Don’t overmash – a few small lumps are perfectly fine!
3. Spice things up: Add the salt, coriander leaves, green chili, red chili powder, black pepper, garam masala, cumin powder, and dry mango powder to the mashed potatoes. Mix everything really well.
4. Prep the bread: Trim the crusts off the bread slices. This makes rolling easier.
5. Dampen & roll: Briefly dip each bread slice in water, then gently press out any excess moisture. Place a portion of the potato filling on one end of the damp bread slice. Roll it up tightly like a spring roll, and press the edges to seal.
6. Fry to golden perfection: Heat oil in a pan over medium heat. Carefully place the rolls in the hot oil, seam-side down first. Fry until they’re golden brown and crispy on all sides – about 3-4 minutes per batch.
7. Drain & serve: Remove the rolls from the oil and place them on paper towels to drain any excess oil. Serve immediately!

Expert Tips

A few little things to keep in mind for the best results:

Achieving the Perfect Potato Mash Consistency

You want a smooth, but not gluey, mash. Avoid overworking the potatoes. A ricer can also help achieve a super smooth texture.

Rolling Technique for Secure Rolls

Make sure the bread is damp enough to stick, but not so wet that it tears. Rolling tightly and sealing the edges well is crucial to prevent the filling from spilling out during frying.

Frying for Golden Crispness – Temperature Control

Keep the oil at a medium heat. If it’s too hot, the rolls will brown too quickly on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil and become soggy.

Variations

Want to switch things up? Here are a few ideas:

Vegan Potato Bread Rolls

Simply ensure your bread is vegan-friendly! Most white breads are, but always double-check the ingredients.

Gluten-Free Potato Bread Rolls

Use gluten-free bread slices. They might be a little more delicate, so handle them with extra care when rolling.

Spice Level Adjustment: Mild, Medium, Hot

Adjust the amount of red chili powder to control the spice level. For a milder flavor, omit the green chili altogether. For extra heat, add a pinch of cayenne pepper!

Festival Adaptations: Janmashtami or Diwali Snack

These rolls are a popular snack during festivals like Janmashtami and Diwali. You can add a sprinkle of sev (crispy chickpea noodles) on top for extra festive flair.

Serving Suggestions

These rolls are fantastic on their own, but even better with a dipping sauce! I love serving them with:

• Mint chutney
• Tomato ketchup
• Chaat masala sprinkled on top
• A side of yogurt raita

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 in a pan or air fryer to restore some of the crispness.

FAQs

Let’s answer some common questions:

What type of potatoes work best for these rolls?

Starchy potatoes like Russet or Yukon Gold are ideal for a fluffy mash.

Can I make the potato filling ahead of time?

Yes! You can make the filling a day in advance and store it in the refrigerator.

How can I prevent the rolls from becoming soggy?

Don’t over-dampen the bread, roll tightly, and fry at the correct temperature.

What is Amchur powder and can I substitute it?

Amchur is dry mango powder, adding a tangy flavor. You can substitute with lemon juice or pomegranate powder.

Can these be baked instead of fried?

You can bake them! Brush the rolls with oil and bake at 180°C (350°F) for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried rolls, but still delicious.

Enjoy making these spicy, flavorful potato bread rolls! I hope they bring a little bit of Indian street food magic to your kitchen. Let me know how they turn out in the comments below!