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Hello readers of the beautiful blog Pretty Polymath. My name is Shumaila and I blog over at The Novice Housewife, a space where I share my passion for food, photography and baking.
When Hetal contacted me about writing a guest post on my favorite childhood food, I thought a lot about a dish that screams my childhood. It had to be my mom’s bread rolls.
Not to be confused with dinner rolls, bread rolls are pieces of wet bread that are wrapped around a spicy mashed potato filling and then deep fried. I know! They are the best thing ever! What’s there not to love about fried food! And one that is stuffed with potatoes. Its like having a samosa without the effort of making the pastry dough and then rolling it out and shaping it.
Over the years somehow fried food has been taken over by mostly cereal with milk, but my childhood breakfast table and school tiffin box was filled with these bread rolls. Sweet, deep fried memories!
I am not sure what the origin of this dish is, probably Tarla Dalal (and Indian cookbook author) or somebody came up with them and the rest followed. They are pretty easy to make, and as children we loved them. Probably that’s why my mom made them so often.
The recipe I share today is a basic version, which can be adapted to tons of variations. My mom too would play around with the recipe- sometimes adding peas, sometimes cheese, sometimes paneer. If there was leftover parantha stuffing that also made way into these rolls.
These bread rolls are great as a tea time snack, but we mostly had these for breakfast.
Potato Stuffed Bread Rolls
- Yield: 4-6 bread rolls 1x
Ingredients
- 4 potatoes, boiled, peeled and mashed
- 3–5 green chillies, finely chopped
- 2 tbsp ginger, finely chopped
- handful of fresh cilantro/coriander leaves
- 1 medium sized onion, finely chopped
- 1 tsp roasted cumin powder
- 1 tsp red chilli powder
- 1 tsp coriander seeds, freshly ground
- 1/2 tsp lemon juice or aamchoor powder
- salt, to taste
- 4–6 slices of sandwich bread (you could use multi-grain, wholewheat or any bread slice you like)
Instructions
- Boil, peel and mash the potatoes. Chop all your veggies. If you want to add peas, boil and keep them.
- Add the onions, green chillies, coriander/cilantro leaves along with salt, red chilli powder, roasted cumin powder and freshly ground coriander seeds. Mix well. Add in green peas, cheese or paneer and lemon juice or aamchoor powder.
- Take a slice of sandwich bread and lightly dip it in water and squeeze the water completely. Do not soak it else, you will find the bread difficult to handle, and will break on you. Just lightly dip and remove and squeeze the water out.
- Add 2-3 tbsp of the filling and close the rolls with your palms ensuring no water is left over in the bread and the bread wraps around the stuffing completely. Shape in a round or long oblong shape.
- Heat oil in a pan and fry the rolls one by one on high heat. Since the filling is already cooked you just need to brown the outside.
- When they turn brown and crispy remove them and keep on tissue paper to absorb excess oil. Serve with tomato sauce or mint coriander chutney.
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4 Responses
Love bread rolls this was one of my favorites too as a kid, havent had it in a long time!
this was my first time ever even hearing about them! i LOVED them!
Beautiful recipe…I bet they are incredibly delicious!
they are!!! The Novice Housewife is no novice for sure!
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