Aloo Bread Rolls

Name: Aloo Bread Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 8 slices bread (white bread, edges trimmed); 400 g potato (boiled, peeled and mashed); 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 2 tbsp coriander leaves (chopped); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch dry mango powder; 0.5 tsp salt; 0 water (for dipping bread slices); 1.5 cup oil for frying (for shallow frying)

RATING

4.5/5(98)

TASTE SCORE

9/10

Crisp bread rolls with a warmly spiced potato filling are a favorite rainy-day snack in many Indian homes. The outside turns golden and crunchy while the center stays soft, savory, and full of chatpata flavor.

PREP

20m

COOK

20m

SERVES

1 PIECE

164 cal

SERVINGS

METHOD · 6 STEPS

prep · ~7 min
Prepare the potato filling.
1.Mash the boiled potato in a bowl until mostly smooth.
2.Keep the onion, green chili, ginger, and coriander leaves ready.
3.Trim the edges from the bread slices and set them aside.
saute · ~5 min
Cook the masala for the filling.
1.Heat 1 tbsp oil from the frying oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion, green chili, and ginger, then cook until the onion softens.
4.Add turmeric powder, red chili powder, garam masala, dry mango powder, and salt.
TIPKeep the heat medium so the spices bloom without burning.
mix · ~4 min
Mix the potato filling.
Add the mashed potato to the pan and mix well until the spices coat it evenly. Turn off the heat, stir in the coriander leaves, and let the filling cool enough to handle.
assemble · ~10 min
Shape the bread rolls.
1.Divide the potato mixture into 8 equal portions and shape each into a short log.
2.Dip 1 bread slice quickly in water and remove it right away.
3.Press the bread gently between your palms to squeeze out extra water.
4.Place one potato log in the center, wrap the bread around it, and seal into an oval roll.
5.Repeat with the remaining bread slices and filling.
TIPDo not soak the bread or it will tear and become hard to seal.
fry · ~10 min
Fry the rolls until crisp.
1.Heat the remaining oil in a pan for shallow frying over medium heat.
2.Place a few rolls in the hot oil without crowding the pan.
3.Turn them gently and fry until evenly golden brown and crisp on all sides.
4.Lift them out and let excess oil drip off.
TIPFry on medium heat so the bread crisps slowly and the rolls stay sealed.
serve
Serve the aloo bread rolls hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the potato filling before shaping; warm filling creates steam and can split the damp bread.
2
Dip each bread slice in water for just a second, then squeeze very gently so it stays pliable, not mushy.
3
Mash the potatoes mostly smooth and keep onion finely chopped, or the rolls may tear while sealing.
4
Shape the potato mixture into compact logs first so every roll cooks evenly and looks neat.
5
If a seam looks loose, place that side down in the oil first to help the roll set and seal.
6
Fry on medium heat only; high heat browns the bread too fast before it turns properly crisp.
7
For make-ahead prep, shape the rolls and refrigerate them in a single layer for a few hours before frying.