How to make Bread Rolls from Left-over Bread

Bread roll is an Indian snack, which is as popular as ‘Kachori’ and ‘Samosa’. It is just another mouth-watering titbit, which has a crunchy coating with a soft mushy filling. I have used mashed potatoes as the stuffing here, to lend appropriate moisture to it.

You may also like our other bread recipes: Bread Gulab Jamun, bread rasmalai, Bread Uttapam, bread dhokla,

My mother prepared the best bread rolls and I remember asking her to cook more of it throughout my childhood days. During her time, sharing recipes on the internet was not a common trend, so here I am penning it down only to fulfil her dreams.

The key to the recipe is obviously the potato mixture and making it is so simple that any of you can try your hand at it. The stuffing is nothing but a blend of veggies and indispensable spices like garam masala and chilli powder. I find this stuffing similar to that of Aloo Paratha, the only exception being carrots and peas in it.

As I mentioned earlier, it was one of my favourite snacks when I was a child and so is it for my kids. I usually serve this crispy snack to them when they return from school. If you too are a mother like me, you can easily make it as an evening snack for your children. When you take a generous bite of it, you will love the crusty coating followed by the spicy mushy potato filling on the inside. I am sure, there is no such recipe as easy yet appetising as this one.

Have them hot, if you like you can sprinkle some chaat masala and dip in your favorite sauce such as schezwan sauce or lehsun ki chutney or dhaniya ki chutney

Every recipe has its own tips and tricks, to which I would say, Bread Rolls too has its own secrets. My initial suggestion is to let the filling cool down before shaping it into rolls. Now when it comes to soaking the bread, you have to be extra careful and swift, otherwise, it might turn out too soggy. Finally, when you wrap the stuffing in bread, make sure that it is properly covered. A small piece of advice will be, try not to overlap them while frying it in the pan. You must be thinking then how to prepare it. I would suggest frying it in batches. However, in the process of perfecting the steps, do not forget to serve it with green chutney. You might also dole out tomato sauce or chilli sauce with it. So it is time to put on your chef cap and invade the kitchen with your culinary ideas. All the best! J

To make the bread soft, I have soaked it for a few seconds in normal temperature water; if you want you can dip it in some milk. Don’t neglect to mash the potato properly and mix it evenly with the grated carrot and paneer. Feel the balls with your hands, and seal any open dents or cracks, or mash any lumps of grainy potato, so that they don’t break apart when you serve them. The right mashing will ensure a firm croquette even when one bites into them.

How to make bread rolls:

• In a mixing bowl put boiled and mashed potatoes and keep aside.
• Now take left over bread and soak in water just for few seconds, take it out and squeeze all the excess water.

• Once all the water gets squeezed put it in the bowl of mashed potatoes and crumble it with your hands.

• Repeat the same process for rest of the breads and remaining bread corners.
• You can also use cut bread corners to make this recipe.
• Now put all the veggies grated paneer, carrot, ginger and all the spices mango powder, chilly powder, garam masala, freshly chopped coriander leaves. Mix it until well combined.

• Take a generous portion of mixture, roll it between your palms and make it into oval shape.  You can give any shape as desired. Repeat the same process to make rest of the bread rolls.

• You can keep the bread rolls in a fridge and fry it when required.
• For frying heat sufficient oil in a pan, once the oil becomes hot drop the prepared bread rolls one by one slowly into the hot oil. Do not fry too much of bread rolls at a time, fry in batches.

• Fry bread rolls till it turns golden brown by turning occasionally.

• Once fried take out from the pan and put it on absorbent paper to remove excess oil.

• Serve hot with any green chutney or tomato ketchup.