Bread rolls with stuffed potato is a yummy starter dish. It is the easiest Indian snack dish, made with Boiled Potatoes and Bread Slices. To make more crispy i have rolled stuffed bread in roasted vermicelli, which turned out more crispy and yummy in taste.  

Preparation time – 20 min

Cooking time – 30 min

Serves – 4

Ingredients –

For stuffing –

Potato – 2 – 3 no’s boiled and mashed

Green peas – 1/2 cup cooked

Cumin – 1/2 tsp

Ginger garlic paste – 1 tsp

Garam masala powder – 1 tsp

Chilly powder – 1 tsp

Chaat masala powder – 1/4 tsp

Amchur powder – 1/4 tsp

Green chilly paste – 1/2 tsp

Coriander – 1/2 cup finely chopped

Salt to taste

Oil to fry

Method –

To make or to prepare stuffing for Veg Bread Rolls –

Boil potatoes, when they are warm peel and mash them and keep ready. Cook green peas by adding water and salt to taste, when it is done drain the water in it, with a colander. Heat 1 tbs of oil in a pan, when it is hot add cumin, allow it to splutter then add chilly paste and ginger garlic paste, fry until you get a fresh aroma in a low flame,

Add cooked green peas into it and saute for a while, add all dry powders and saute. Remove from the flame.

Add the prepared mixture to mashed potato, add salt to taste, combine properly. Make small to medium rolls of potato filling depending on the size of the bread and keep ready.

Ingredients –

To keep ready –

Bread – white or brown bread 12 slices

Thin roasted vermicelli – 1/2 cup (broken into small pieces) {optional}

Water – 1/2 cup

Stuffing

Oil to deep fry

Method –

Heat oil in a pan, in a low flame. Remove the edges of bread slices with the help of a knife.

Take a slice of bread and dip it in water, just let the bread absorb the water. it should get damp but not overly. otherwise the bread slice breaks. the idea is to make the bread moist enough so that it becomes pretty flexible which would make the rolling and shaping easier.

Press the bread between your palms so that the excess water is drained.

Place the prepared potato stuffing roll on on bread slice.

Roll the bread and join the edges. There should not be any exposed potato filling as when frying they will leak out in the oil. If there are any exposed edges, then just cover with a piece of soaked and drained bread and press it to get an even cover.

Roll it on vermicelli, so that it should stick on each bread rolls and keep ready to deep fry them in hot oil. Ensure the oil is hot enough to start, drop a piece of bread to check, if it comes floating to the top, then the oil is ready to deep fry, drop prepared bread rolls one by one in to the oil and deep fry it until it turns to golden brown and crisp, cook it in a medium flame.

Remove it from the oil with the help of a slotted spoon and drain the excess oil in it.

Drain the bread rolls on kitchen  paper tissues to remove excess oil.

Enjoy crispy and yummy Veg bread rolls with tomato sauce and green chutney. 

Notes –

You can add finely chopped vegges like carrot, french beans  and also paneer to prepare this recipe.

Rolling on vermicelli is optional, or you can also roll with bread crumbs.