Bread Rolls (Potato Stuffed Rolls)

These Bread Rolls are stuffed with flavorsome and delicious spiced potatoes. They are a popular café and street food from India, with different kind of fillings like cheese, egg, chicken or mashed potatoes. Milk bread slices are dipped in milk or water to soften and rolled with a delicious filling. These are deep fried and served hot with ketchup. In this post I show the deep fried, pan fried and oven baked versions.

About Bread Rolls

Like Bread Pakora and Sandwiches these stuffed bread rolls are a favorite with many. I once ate a chicken stuffed roll in a café and loved it. It was not made like the vegetarian version of the bread rolls. The rolls were dipped in an egg and flour batter before frying. I understand that kept the bread soft from side and were less greasy.

Trying to recreate that I ended up learning to make these potato stuffed bread rolls. I have also tried to bake, pan fry and air fry these with okay to good results. Although the bread does not brown like the fried rolls, they are still good. I have shared the same below in the step by step photo instructions.

To stuff the bread rolls, I steam or boil potatoes, carrots and green peas until soft. Later they are mashed and spiced. You can also use the same filling we make for aloo paratha or bread pakora. For variation you may add some cheese or precooked shredded chicken or make the filling only with paneer to make paneer bread rolls.

You may make the filling ahead but prepare the bread rolls only when you are ready to fry and serve. These are best served right away after frying or baking as they begin to soften upon cooling. I have used brown bread here but I suggest making it with white bread. Milk bread is the best for flavor and texture.

These go well with Cilantro chutney, Mint Chutney or Schezwan Sauce.

Photo Guide

Step by step Photo Instructions

1. Boil potatoes, carrots and peas in whatever way you like. I steam diced potatoes in a cooker. You can also boil the whole potatoes.

2. When they are 3/4 done, then I add carrots and peas to the same steamer. Steam them together until done. You can also omit carrots and peas.

3. Mash the potatoes.

4. Add peas, carrots, chilli powder, turmeric, garam masala, amchur, coriander leaves and salt.

5. Mix together and taste test. Adjust salt or spices to taste. Divide the mixture to 10 parts. Give them a oblong shape. Set them aside.

6. There are 2 ways of making bread rolls. First one is to dip the bread slice lightly in water or milk and squeeze off the excess water. Place the stuffing and roll it to seal well. I am following the other method of rolling the bread and smearing some water / milk to make it wet. Roll each slice with a rolling pin first. This prevents the bread rolls from absorbing too much oil. The bread slice must become like a thin layer first.

7. For the binding, to seal the edges I use flour mixed with water. In a small bowl mix flour with water. The slurry must be thin of runny consistency. Brush the bread slice with the milk or water. The bread must turn moist and wet but not with dripping water.

8. Place the potato mixture on the bread. Smear the flour mixture on the edges to seal safely. Roll the bread and press the edges gently to seal the potato stuffing. Use more flour mixture on the edges if required.

9. Finish making all the bread rolls. Keep them covered.

10. Method 1 – Baking bread roll – If you prefer to bake them, preheat the oven at 390 F – 200 Degree C. Brush the rolls with melted butter. Bake for 10 to 12 mins or until golden.

11. Method 2 – Pan frying bread roll – To Pan fry, toast them after brushing with butter.

12. Method 3 – Shallow frying bread roll – If shallow frying, Add only a few tbsp oil or as needed and heat on a medium flame. Check if the oil is hot enough by dropping a small piece of bread. The bread has to rise without browning quickly. Flip them and fry on all the sides until golden.

13. Remove the bread rolls to paper towels.

Serve the potato stuffed bread rolls hot with green chutney and a cup of tea.

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