Bread rolls stuffed with spicy potatoes
(Bread pakoras)
Bread rolls stuffed with spicy potatoes are famous Indian street food loved by all age groups. They are crunchy from outside and soft and spicy from inside. Bread rolls are prepared with bread, stuffed with spicy mashed potatoes and then deep fried. These bread roll are served with sweet tomato sauce (Ketchup) or Dhania chutney (Green cutney, coriander chutney)
When it is dark dull raining and cold outside the stuffed hot bread roll with sweet sauce accompanied with hot cup up masala chai what more could you ask for. Bread rolls are great as an appetizer or finger food for any type of gathering. In North India bread rolls are often served when guests drop by for evening tea.
Stuffed bread rolls are very versatile you can stuff them with spicy potatoes, paneer vegetables or any other ingredients you feel like having it. This is not the snack for dieters but they are delicious and very tempting.
When it is dark dull raining and cold outside the stuffed hot bread roll with sweet sauce accompanied with hot cup up masala chai what more could you ask for. Bread rolls are great as an appetizer or finger food for any type of gathering. In North India bread rolls are often served when guests drop by for evening tea.
Stuffed bread rolls are very versatile you can stuff them with spicy potatoes, paneer vegetables or any other ingredients you feel like having it. This is not the snack for dieters but they are delicious and very tempting.
Ingredients:
4 Medium size potatoes
8 White bread slices (More if needed)
2 Green chilies – fine chopped
½ Teaspoon red chili powder
2 Tablespoons fine chopped coriander leaves
1 Tablespoon fresh grated ginger
1 Teaspoon minced garlic (optional)
½ Cup fine chopped onions
½ Cup crumbled Paneer (optional)
1 Teaspoon lemon juice (Optional)
1 Teaspoon salt or to your taste
Vegetable oil for frying
Cooking measurement conversion
Measurement converter
Potatoes
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Bread slices
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Onion- chopped
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Paneer
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Garlic
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Ginger
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Coriander leaves
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Green chilies
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Red chili powder
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Lemon juice
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Salt
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Vegetable oil
Directions:
1. Add potato in a pressure cooker or a in a pot and add water. Place the lid on
pressure cooker and close the cooker. Let the potatoes boil.
1. Add potato in a pressure cooker or a in a pot and add water. Place the lid on
pressure cooker and close the cooker. Let the potatoes boil.
Add potatoes & water in a pressure cooker
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Close the lid of pressure cooker
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2. Once the pressure of cooker goes down open the cooker and check boiled
potatoes by inserting a knife or fork in the center, it should go in easily all the
way to the center without any efforts, it means the Potatoes are done.
3. In a strainer pour the water out and let the potatoes cool down.
potatoes by inserting a knife or fork in the center, it should go in easily all the
way to the center without any efforts, it means the Potatoes are done.
3. In a strainer pour the water out and let the potatoes cool down.
Open the cooker & check potatoes
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Drain the water out of potatoes
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4. Once potatoes cool down peel the skin out.
5. With a potato shredder shred boiled potato. You could also mash the potatoes
with a fork or potato masher, but by shredding potatoes come out smooth
without any small pieces.
5. With a potato shredder shred boiled potato. You could also mash the potatoes
with a fork or potato masher, but by shredding potatoes come out smooth
without any small pieces.
Peeled Potatoes
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Shred the Potatoes
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6.. In the shredded potatoes add chopped green chilies, chopped coriander leaves,
grated ginger, minced garlic, chopped onions, crumbled paneer, red chili
powder, lemon juice and salt and mix it well.
grated ginger, minced garlic, chopped onions, crumbled paneer, red chili
powder, lemon juice and salt and mix it well.
Shredded Potatoes
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Add all the ingredients in Potatoes
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Mix all the ingredients with potatoes
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Potato roll mix
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7. Now grease your hand and take a little portion of potato mix at a time and
make about 2” cylindrical rolls. Keep them aside on a plate.
make about 2” cylindrical rolls. Keep them aside on a plate.
Grease your hand
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Take some potato mix in your hand
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Make a cylindrical roll
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Potato rolls
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8. With the knife cut the edges of the bread.
Slice the edges of the bread
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Sliced bread
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9. In a bowl take some water.
10. Now pick a bread slice and dip in the water for few seconds. Just let the
bread absorb the water. It should get damp but not overly, otherwise the bread
slice breaks the idea is to make the bread moist enough so that it becomes
pretty flexible which would make the shaping of the roll easier.
10. Now pick a bread slice and dip in the water for few seconds. Just let the
bread absorb the water. It should get damp but not overly, otherwise the bread
slice breaks the idea is to make the bread moist enough so that it becomes
pretty flexible which would make the shaping of the roll easier.
Take some water in a bowl
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Dip the bread in the water
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11. Now pick the bread and gently press between palms so that the excess water
drains out.Make sure the bread stays intact and does not break.
drains out.Make sure the bread stays intact and does not break.
Bread is wet
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Gently squeeze the water out of the bread
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12. Place the wet bread slice in your left-hand palm and hold it like a scoop, with
the right hand place a previously made potato roll in it, now press the edges
and seal them. Also press the top and bottom parts and seal them and roll into
cylindrical shape. If there is any exposed potato filling as when frying they
will leak out in the oil. If there are any exposed edges, then just cover with a
piece of soaked and drained bread and press it to get an even cover. Place the
roll on a plate. Leave the rolls in the plate for 5 to 10 minutes before frying,
so that bread become little dry.
13. Repeat the same process until all the rolls are made.
the right hand place a previously made potato roll in it, now press the edges
and seal them. Also press the top and bottom parts and seal them and roll into
cylindrical shape. If there is any exposed potato filling as when frying they
will leak out in the oil. If there are any exposed edges, then just cover with a
piece of soaked and drained bread and press it to get an even cover. Place the
roll on a plate. Leave the rolls in the plate for 5 to 10 minutes before frying,
so that bread become little dry.
13. Repeat the same process until all the rolls are made.
Extra water is out from bread
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Place a potato roll in the bread
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Seal & roll in cylindrical shape
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Bread Potato rolls
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14. Heat 2 to 3 cups of oil in frying pan or a kadhi, in about 7 to 8 minutes oil
will heat up. keep the heat to medium. The correct temperature is important.
15. To test the oil to see if it is ready, drop a little piece of potato mix, if it rises
immediately to the surface and sizzles, the temperature is correct, if it get
brown quickly it means it is too hot then turn the heat down, if it is sink to
bottom and do not simmer it means it is not hot enough, and the bread rolls
will absorb too much oil and remain greasy, adjust the heat accordingly.
will heat up. keep the heat to medium. The correct temperature is important.
15. To test the oil to see if it is ready, drop a little piece of potato mix, if it rises
immediately to the surface and sizzles, the temperature is correct, if it get
brown quickly it means it is too hot then turn the heat down, if it is sink to
bottom and do not simmer it means it is not hot enough, and the bread rolls
will absorb too much oil and remain greasy, adjust the heat accordingly.
Heat the oil
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Check the oil if it is hot enough
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16. When the oil becomes medium hot, then take stuffed rolls one after another
gently drop them into hot oil. Do not overcrowd the pan. Add 3 to 4 bread
rolls depending on the size of the pan. 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.
gently drop them into hot oil. Do not overcrowd the pan. Add 3 to 4 bread
rolls depending on the size of the pan. 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.
Drop bread potato rolls in the oil
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Flicker oil over the rolls
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17. Let the rolls fry for 1 minute, while flickering the oil over rolls. with a
slotted spoon turn the rolls around and let them fry, after 1 minute turn them
back again. Keep flipping the rolls upside down for 4 to 5 minutes or until
they become golden brown.
slotted spoon turn the rolls around and let them fry, after 1 minute turn them
back again. Keep flipping the rolls upside down for 4 to 5 minutes or until
they become golden brown.
Turn the rolls to other side
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Let the rolls fry
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18. Once rolls become golden brown with the slotted spoon take them out from
the oil and place them on the plate over paper towel so that excess oil is
absorbed. Turn the heat down.
the oil and place them on the plate over paper towel so that excess oil is
absorbed. Turn the heat down.
Bread Potato rolls are fried
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Take the rolls out of the oil
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Place the rolls on paper towel
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Bread Potato Rolls
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19. Drop another batch of rolls in the oil, and then raise the heat up to medium.
Repeat the process until all the rolls are made.
20. Serve bread rolls hot with coriander chutney or tomato ketchup.
Repeat the process until all the rolls are made.
20. Serve bread rolls hot with coriander chutney or tomato ketchup.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Potato cutlets Vegetable cutlets
Aloo tikki (Potato patties) Paneer pakora (Fritters)
Chola aloo tikki (Chick peas & aloo mix tikki) Dahi Vada (urad dal pakora
in yogurt)
Potato cutlets Vegetable cutlets
Aloo tikki (Potato patties) Paneer pakora (Fritters)
Chola aloo tikki (Chick peas & aloo mix tikki) Dahi Vada (urad dal pakora
in yogurt)
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