Today I will be making bread potato rolls. Bread with spicy potato filling makes a perfect snack for afternoon tea or also can be served as an appetizer. Bread potato rolls are crunchy from outside
and spicy soft inside. This is my granddaughter’s request. This recipe will make 8 bread potato rolls. For this recipe we will need: 4 bread slices.
Bread should be firm. 2 medium size potatoes.
I have already boiled, peeled and mashed. It should make about 1/4 cup of mashed potatoes. 1/4 cup of green peas 1 green chilli finely sliced 1 teaspoon finely chopped ginger 1 tablespoon of chopped cilantro (hara dhania) 1 teaspoon of oil 1/4 teaspoon of cumin seed (jeera) 1/2 teaspoon of mango powder (amchoor) 1/4 teaspoon of red chilli powder (lal mirch) 1/2 teaspoon of salt First I will make the filling. Heat is on, medium. Add the oil. And wait few second till oil is moderately hot. Add cumin seed. As cumin seed cracks add the green peas. Green chilli Ginger Stir fry for just few seconds. Add potatoes. Mango powder Red chilli Salt And cilantro. Now mix it well. And just stir fry for about a minute. You don’t want to dry the spice too much. And you don’t want to use too much oil in the filling because when you are frying the roll it will
absorb more oil. This has been about a minute. Filling is ready. You don’t want to dry the filling. It should be still moist. And check the spices. If you like more spice this is the time to add. First I will trim the edges of bread slices. I use these trims to make the bread crumb. Now I am going to slice them in two parts. This is ready. So I will divide the mix in 8. And just make them in oval shape. These rolls are ready. And now we are going to fill them in bread slices. Take one slice of bread. And dip it from one side in the water. And then keep it between your palm and squeeze
the extra water out. You don’t want to make the bread too wet. Because it’s going to take more oil when
you are frying. So now take one roll. and just cover it from all side. Take another slice of bread. Just dip it lightly. And squeeze between your palms. You don’t want to have too much water. Otherwise it will soak more oil while you are frying. Now take one filling and just wrap it around. And we will do all of them. All the rolls are ready. I will leave them for about 5 minutes before I fry. This way most of the water from the bread will evaporate and while we are frying it will not absorb that much oil. Now I will fry bread rolls. Oil should be moderately hot. Oil should not be smoking. Let’s drop them. And wait for about half a minute. And then turn them. You should fry them all around till golden brown color. It’s getting nice color. And this should take about 2.5 to 3 minutes. And rolls are looking good. Keep turning them so they have the same color all around. Potato rolls are looking really nice. Nice color. They are ready. It has taken me about 3 minutes. And put them over the paper towel so it absorbs the extra oil. Bread potato rolls are looking yummy and
very delicious. I like to serve them with hari cilantro chutney and tamarind sweet and sour chutney. You can find the recipes for both chutneys
on my website. Try these bread rolls serving for your next get together. And enjoy seeing how fast they disappear. Thank you. Till we meet again, check out more recipes on