Potato Stuffing Bread Rolls Recipe – Spicy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Potato Stuffing Bread Rolls Recipe – Spicy Indian Snack

Hey everyone! If you’re anything like me, you love a good snack. And let me tell you, these Potato Stuffing Bread Rolls are seriously addictive. I first made these for a little get-together with friends, and they disappeared in minutes! They’re the perfect blend of comforting and flavorful – a little bit spicy, a little bit tangy, and totally satisfying. Get ready to make a batch because you’ll be craving these!

Why You’ll Love This Recipe

These aren’t just any bread rolls. They’re packed with a warmly spiced potato filling, wrapped in soft bread, and then either fried to golden perfection or baked for a lighter treat. They’re fantastic for afternoon tea, as a starter, or even a quick and easy meal. Plus, they’re surprisingly easy to make – perfect for beginner cooks or when you’re short on time.

Ingredients

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

• 1.5 cups potatoes (about 3 medium)
• 0.5 cup carrots and peas
• 0.5 – 0.75 tsp red chili powder (adjust to your spice preference!)
• 0.5 tsp garam masala
• 0.125 tsp turmeric powder (that’s about ¼ teaspoon)
• 0.25 tsp amchur (dry mango powder)
• 2 tbsp coriander leaves, chopped
• 10 bread slices
• 0.5 cup milk or water
• 2 tbsp flour

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 Yukon Gold or Russet for the filling. They mash beautifully and give a lovely fluffy texture. About 300-350g of potatoes should do the trick.

Carrots and Peas: Fresh vs. Frozen

You can absolutely use fresh carrots and peas! Just make sure they’re finely diced. Frozen works great too – it’s a real time-saver. About 80-100g of mixed carrots and peas is perfect.

Red Chili Powder: Regional Variations & Heat Levels

Indian red chili powder comes in so many varieties! Kashmiri chili powder gives a beautiful color and mild heat, while other types can be quite fiery. Start with 0.5 tsp and add more to taste.

Garam Masala: Homemade vs. Store-Bought Blends

Garam masala is a warm spice blend, and the flavor really shines through. You can use a good quality store-bought blend, or even make your own if you’re feeling ambitious!

Amchur (Dry Mango Powder): The Tangy Secret

Amchur adds a lovely tangy flavor that balances the spices. It’s a key ingredient! If you can’t find it, see the FAQs section for substitution ideas.

Coriander Leaves: Freshness & Flavor

Fresh coriander (cilantro) is a must! It adds a bright, fresh flavor. Don’t skimp on it – about a small bunch is ideal.

Bread Slices: Type and Texture Considerations

White bread works best for these rolls, as it’s soft and pliable. Avoid crusty breads, as they’ll be harder to roll.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil or steam your potatoes, carrots, and peas until they’re tender. This usually takes about 15-20 minutes.
2. Once cooked, drain the veggies and mash the potatoes well. Mix in the carrots, peas, red chili powder, garam masala, turmeric, amchur, and coriander leaves. Don’t be afraid to get your hands in there! Add salt to taste.
3. Now, take about a tablespoon of the potato mixture and shape it into oval-shaped stuffing balls. You should get around 10.
4. Trim the crusts off your bread slices. Then, using a rolling pin, gently flatten each slice.
5. Brush each flattened bread slice with a little milk or water – this helps to soften the bread and makes it easier to roll.
6. Place a potato stuffing ball onto each bread slice.
7. To seal the rolls, mix 2 tbsp of flour with a little water to create a slurry. Brush the edges of the bread with the slurry and roll tightly to enclose the stuffing.
8. You have a few options for cooking now! You can deep-fry the rolls in hot oil until golden brown, pan-fry them with a little butter, or bake them at 390°F (200°C) for 10-12 minutes.

Expert Tips

A few little things to keep in mind for perfect rolls:

Achieving the Perfect Stuffing Consistency

The stuffing shouldn’t be too wet or too dry. If it’s too wet, add a little mashed potato. If it’s too dry, add a splash of water.

Preventing Rolls from Opening During Frying/Baking

Make sure the edges are really well sealed with the flour-water slurry. Press firmly!

Oil Temperature for Deep Frying

The oil should be hot enough to fry the rolls quickly, but not so hot that they burn. Around 350°F (175°C) is ideal.

Ensuring Even Baking

For even baking, place the rolls on a baking sheet lined with parchment paper.

Variations

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

Vegan Potato Stuffing Bread Rolls

Simply use plant-based milk (like almond or soy) and ensure your bread is vegan-friendly.

Gluten-Free Potato Stuffing Bread Rolls (Bread Alternatives)

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

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of red chili powder to your liking. For a milder flavor, use Kashmiri chili powder. For a spicier kick, add a pinch of cayenne pepper!

Festival Adaptations (Holi, Diwali Snacks)

These are amazing for festivals! They’re a crowd-pleaser and perfect for sharing.

Serving Suggestions

Serve these hot, straight from the fryer or oven! They’re delicious with:

• Mint chutney
• Cilantro dip
• Ketchup
• A cup of chai (tea)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore their crispness.

FAQs

Let’s answer some common questions:

What type of potatoes work best for this recipe?
Starchy potatoes like Yukon Gold or Russet are ideal.

Can I make the stuffing ahead of time?
Yes! You can make the stuffing a day in advance and store it in the refrigerator.

Can I bake these instead of frying? What adjustments should I make?
Absolutely! Baking is a healthier option. Brush the rolls with a little oil before baking to help them crisp up.

What is Amchur and can I substitute it with something else?
Amchur is dry mango powder, adding a tangy flavor. If you can’t find it, you can substitute with a squeeze of lemon juice or a pinch of citric acid.

How can I prevent the bread rolls from becoming soggy?
Ensure the stuffing isn’t too wet and seal the rolls tightly.

Can these be frozen after they are cooked?
Yes, you can freeze them! Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag. Reheat in the oven for best results.