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  • Writer's pictureSushma Saksena

Bread Rolls

Bread rolls are very tasty and also easy to prepare. It is a snack to be enjoyed in the monsoons or winters. Bread rolls can be made out of left over sandwich bread with a filling of boiled potatoes or paneer and are a substitute for samosas. Bread rolls are liked by people of all ages. If you don’t want to use too much oil you can fry bread rolls in an air fryer.

It’s a very easy and simple recipe, even for those who are learning to cook.


COOKING TIME: 20 minutes

TOTAL TIME: 30 minutes


  1. Oil - 2 tsp

  2. Cumin seeds(zeera)-1/4 tsp

  3. Onion finely chopped - 1 medium size

  4. Green chilli finely chopped -1

  5. Coriander leaves chopped -1 tbsp

  6. Boiled potatoes – 2-3 big

  7. Chilli powder - ½ tsp

  8. Amchoor (dry mango power) - ½ tsp (optional)

  9. Salt- 1 tsp

  10. Bread slices - 5

  11. Oil - for deep frying.


Making potato stuffing:

1. Take 2 to 3 boiled potatoes.

2. Peel and grate the potatoes. If you want, you can mash the potatoes with a potato masher.

3. Add 1 medium sized chopped onion, 2 tablespoons chopped coriander leaves and 1 chopped green chilli. Add ¼ teaspoon red chilli powder, 1 teaspoon dry mango powder, you can vary these quantities according to taste. You can add ½ to 1 teaspoon lemon juice instead of dry mango powder. Add salt as required

4. Mix very well.

5. Take a wok. Add 2 tsp of oil. Put zeera in it and add mashed potatoes.

6. Roast all the masala slightly. the taste and add more spice, salt and dry mango powder, if required.

8. Take a portion of the mixture and make small to medium bolls of potato filling. The size of the balls will depend on the size of the bread.

Preparing Bread Slices For Bread Roll:

1. Take the bread slices and slice off the side crusts.

2. Take ¼ cup water and ¼ cup milk in a plate or a bowl. Add a little salt to it. Dip one bread slice in the water completely.

3. Keep the bread in water and remove within 1 to 2 seconds. Let the bread absorb water. Press the bread between your palms so that the excess water is drained.

4. Make sure the bread stays intact and does not break. Press gently.

Making Bread Rolls

1. Place the prepared potato stuffing ball on one side of the moist bread slice.

2. Gently roll the bread and join the edges.

3. Press the edges and seal them. Make into a ball shape with soft hand.

4. You should make a neat bread roll. Also there should not be any exposed potato filling.

5. Shape and make bread rolls this way with the remaining bread slices.

Frying Bread Rolls

1. Heat oil for deep frying or shallow frying bread rolls in a kadhai or pan.

2. Add the bread rolls when the oil becomes medium hot. Put only 2-3 at a time.

3. Then turn over each bread roll. The bread rolls till they become crisp and light golden in colour.

5. Continue to fry and turn over as required for uniform frying. Fry the rolls until the bread rolls look crisp and golden.

6. Now remove the fried bread rolls on a tissue paper to absorb extra. Serve hot with tomato sauce or green chutney.

7. Serve these bread rolls with green chutney or a tomato sauce.


  1. Bread slices should only get damp, but not overly, when you dip them in water. Otherwise the bread slices would break. The idea is to make the bread moist enough so that it becomes flexible, which makes rolling and shaping easier.

  2. You should not leave any exposed potato filling when you cover you filling ball with bread because any exposed filling will leak out when you fry the bread rolls. If any exposed edges are left cover them with a piece of soaked and drained bread and press the bread to get an even cover. Forming the bread roll is not an easy job for beginners but practice will make you perfect.

  3. Do not put too many rolls in the oil together. Add 3 to 4 bread rolls depending on the size of the kadai. Otherwise they will stick together. And if you try to separate them, they will break and oil will spoil.

  4. If two rolls stick together, don’t try to separate immediately. Let them fry for some time. Separate them when they become a little brown from the bottom.

  5. The oil has to be moderately hot. If the oil is not hot enough, the moist bread will absorb a lot of oil. If the oil is very hot, the bread will brown quickly and unevenly with uncooked insides.

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