Potato Bread Rolls is an appetizer or snack recipe in which mashed potato is wrapped in bread and fried. It is very easy to make and requires very simple ingredients.
Potato bread rolls was my childhood favorite snack and I remember my mom making it quite often for my sister and me. I made it yesterday after a gap of almost 2 years. It turned out great as always and my 3 year old too loved it.
I made them without onion and garlic. However, you can also add it to further enhance its taste.
Here is the step by step Potato Bread Rolls recipe with pictures:
Makes: 15 bread rolls
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
Potatoes: 4 large boiled and mashed
Green Chilies: 3 small finely chopped
Turmeric Powder: 1 tsp
Chili Powder: 1 tsp
Coriander: 1/4 cup finely chopped
Chat Masala: 2 tsp
Lemon Juice: 1 tbsp
Bread Slices: 15
Water: As required for dipping bread
Oil: As required for deep frying
Salt: to taste
Method of Preparation:
- Mix all the ingredients together except the bread slices.
- Divide the mixture into 15 parts and rolls into cylindrical shape.
- Cut the edges of the bread slices.
- Dip bread slice in water and squeeze out excess water.
- Place one portion of mixture in the center of the bread slice.
- Bring together the edges of the slice and seal together.
- Heat sufficient oil in a kadai. Deep fry the bread rolls. Make sure that the oil is properly heated. If the oil is not hot, the bread slices will soak excess oil.
- Drain excess oil on absorbent paper. Serve them hot with tomato ketchup.
If you are looking for other Tea time snacks recipes, you can find them here: Tea Time Snacks
Some of the popular tea time snack recipes on our blog which might interest you are: Broccoli Corn Tikki, Onion Pakoras, Sesamed Bread Fingers
Potato Bread Rolls
- Potatoes: 4 large boiled and mashed
- Green Chilies: 3 small finely chopped
- Turmeric Powder: 1 tsp
- Chili Powder: 1 tsp
- Coriander: ¼ cup finely chopped
- Chat Masala: 2 tsp
- Lemon Juice: 1 tbsp
- Bread Slices: 15
- Water: As required for dipping bread
- Oil: As required for deep frying
- Salt: to taste
- Mix all the ingredients together except the bread slices.
- Divide the mixture into 15 parts and rolls into cylindrical shape.
- Cut the edges of the bread slices.
- Dip bread slice in water and squeeze out excess water.
- Place one portion of mixture in the center of the bread slice.
- Bring together the edges of the slice and seal together.
- Heat sufficient oil in a kadai. Deep fry the potato bread rolls. Make sure that the oil is properly heated. If the oil is not hot, the bread slices will soak excess oil.
- Drain excess oil on absorbent paper. Serve the potato bread rolls hot with tomato ketchup.
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