Bread Potato Rolls recipe a delicious finger licking snack ! My childhood memories are revived with these tasty rolls. These are bread ball / rolls stuffed with mashed potatoes, spices, herbs and then deep fried. It’s crunchy from outside and soft from within. Remember how me and my sis used to relish them in our lunch boxes and during tea-time at home.
These taste good with green chutney, sweet chutney and sauce. A word of caution these are not meant for calorie conscious people. As it consist cheese and is deep fried. To make it low fat you could avoid cheese and shallow fry them. However I love the way my mother makes and it was my luck she made this while I clicked the pictures.
We have added green peas along with mashed potatoes. You could avoid peas add sweet boiled corn instead or skip it. The secret ingredient for this roll are roasted cumin powder and amchur powder which gives a great flavor and taste to these rolls.
For variation you could add cottage cheese, sweet potatoes etc. Make the stuffing your way with your favorite veggies. I love the way the recipe is 🙂 you could adapt your way. I have made cheese potato balls and goan peas potato chops which were quite yum.
Bread Potato Rolls step by step recipe detail follows:
1.Firstly boil the potatoes and peas until cooked and tender.
2. Keep all the spices, herbs and rest of ingredient handy for the roll.
3. Now combine potatoes, peas, ginger, chilies, all spice powder, salt, black salt and lime juice.
4. Also add mint leaves and coriander leaves.
5. Lastly add grated cheese. Combine all nicely.
6. Shape into lemon sized balls and place it on a dish. Ensure they don’t stick to each other. Makes approximately 15 balls.
7. Now take bread slices and cut the hard edges.
8. Dip the bread into some water and remove immediately. Remove the excess water by squeezing gently with your palm. You would perfect this once you make them more times.. Just don’t allow the bread to absorb excess water as this would result in soggy bread. Also you won’t be able to cover the stuffing. In case you get a soggy bread not to worry use other bread instead 😉
9. Place one lemon sized ball over the center of soaked bread.
10. Cover the bread from all sides. Repeat the same with rest of balls and bread.
11. Spread corn flour over a dish. Roll the balls over it.
12. Take a deep frying pan add oil. Once oil is very hot deep fry the roll until golden brown from all side. Don’t fry with too many at a time. Fry only 2 to 3 at one time.
13. Place the rolls over absorbent napkin. Serve the rolls hot with chutney, sauce and a hot cup of tea.
Bread Potato Rolls detailed recipe and printable version below:
- 3 cups of oil for deep frying
- 5 medium sized potatoes (boiled, peeled and mashed)
- 1/2 cup boiled green peas
- 1/2 lime juice
- 1 t/s black salt
- 1 t/s chat masala
- 1 t/s dry raw mango powder (amchur)
- 1 t/s black pepper powder (optional)
- 2 t/s roasted cumin seed powder
- 1.5 inch ginger chopped finely
- 2 green chilies chopped finely
- 2 tbsp coriander leaves chopped finely
- 10-12 mint leaves chopped finely
- 3 tbsp grated processed cheese
- 15 bread slices
- 1/2 cup water to dip the bread
- 2 tbsp corn flour for coating the rolls
- salt as required
- Firstly boil the potatoes and peas until cooked and tender.
- Keep all the spices, herbs and rest of ingredient handy for the roll.
- Now combine potatoes, peas, ginger, chilies, all spice powder, salt, black salt and lime juice.
- Also add mint leaves and coriander leaves.
- Lastly add grated cheese. Combine all nicely.
- Shape into lemon sized balls and place it on a dish. Ensure they don’t stick to each other. Makes approximately 15 balls.
- Now take bread slices and cut the hard edges.
- Dip the bread into some water and remove immediately. Remove the excess water by squeezing gently with your palm. This will be perfect once you practice it. Just don’t allow the bread to absorb excess water as this would result in soggy bread. Also you won’t be able to cover the stuffing. In case you get a soggy bread not to worry use other bread instead 😉
- Place one lemon sized ball over the center of soaked bread.
- Cover the bread from all sides. Repeat the same with rest of balls and bread.
- Spread corn flour over a dish. Roll the balls over it.
- Take a deep frying pan add oil. Once oil is very hot deep fry the roll until golden brown from all side. Don’t fry with too many at a time. Fry only 2 to 3 at one time.
- Place the rolls over absorbent napkin. Serve the rolls hot with chutney, sauce and a hot cup of tea.
monika says
hiii
yummy recipe, but use of green peas is compulsary???
maria says
Monika adding green peas is optional. Hope this help’s you.
Bilna Sandeep says
That looks so tasty and easy to make! Definitely my next snack time option 🙂
maria says
Sure Bilna keep me posted how was it?? tried to comment on your blog but couldn’t see any option.
Bilna Sandeep says
Sure will let you know 🙂
Thank you for visiting my blog 🙂 Comments option is available below all articles..
maria says
I checked wasn’t able to locate would surely revisit again and you are welcome.
Holly | Beyond Kimchee says
Using bread to coat the filling is a wonderful idea. I love the flavors in this recipe. Will it be similar to Samosas?
maria says
The filling is quite similar to a samosa filling but the covering of samosas are made from refined flour with a stiff dough to cover the filling. Then the samosas are deep fried in oil. Hope this helps you 🙂