Published: by Absolutely Recipes, in the recipes category.

Potato Stuffed Bread Rolls Recipe.

Ingredients:

For stuffing
1 1/2 cups potatoes cubed or 3 medium potatoes
1/2 cup carrots and peas (optional)
1/2 to 3/4 tsp red chili powder or green chili chopped
1/2 tsp garam masala (adjust as needed)
1/8 tsp turmeric or haldi
1/4 tsp amchur (or 1 tbsp lemon juice)
2 tbsp coriander leaves chopped
salt to taste (about 1/2 tsp)
for bread roll
10 slices bread (any)
oil as needed (if frying) or butter for brushing
for binding the bread rolls
1/2 cup milk or water
2 tbsp flour mixed with half cup water

Recipe Instructions:

For bread roll
wash and peel the potatoes.
Cut them to 2 and add to a pressure cooker or pot.
Pour water just enough to cover the potatoes partially.
Pressure cook for 1 to 2 whistles on a medium flame.
Potatoes must be just cooked and not mushy.
If using carrots and peas, you can just cook them in the same pot after removing potatoes.
You can also steam the potatoes in a rice cooker until they are cooked al dente.
Move the potatoes to a side, add carrots and peas to the steamer.
Steam until the carrots are tender.
Prepare stuffing
mash potatoes or crumble them.
Add carrots and peas, slightly mash them.
Add chili powder, garam masala, turmeric, salt, coriander leaves and amchur or lemon juice.
Mix everything well and check the salt.
Divide the mixture to 10 equal balls and make an oblong or oval shaped balls.
Set these aside.
Making bread roll
trim the edges of the bread.
Begin to roll them with a rolling stick to flatten them like puri.
Flatten to a thin sheet.
This prevents the bread from absorbing oil.
Stir 2 tbps flour with half cup water.
Set this aside.
Smear the milk or water all over the bread slices with your fingers or brush so that it turns moist and wet.
But not with excess dripping water.
Smear the flour mix on the edges.
Place one ball towards one end and begin to roll.
Stick the edges together and seal the inner filling.
If needed apply more flour mixture on the edges.
Transfer them to a plate and keep them covered to prevent drying.
If the rolls dry up then the edges will open up.
Baking them in oven
for baking - preheat the oven to 200 c.
Brush the rolls with some melted butter.
Bake for 10 to 12 mins or until golden on both the sides.
For pan frying or tawa frying
pan frying - brush the bread rolls with a generous amount of melted butter, ghee or oil.
Heat the pan until hot and toast these until golden.
These rolls do not get even golden color but will turn crisp.
Frying bread rolls
heat only a few tbsp oil, just enough to partially cover the rolls while frying.
When the oil turns hot, drop a small piece of bread.
It must rise without browning quickly.
Make sure the oil is hot enough.
Then drop 2 to 4 rolls at one time depending on the size of the pan used.
Fry until golden.
Flip and fry evenly.
Remove the bread rolls to kitchen tissues.
Serve bread roll with sauce or green chutney.

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