How To Make Bread Rolls

how to make bread rolls

how to make bread rolls Placating the taste buds with oil-bathed foods is nothing less than a committing a sin and justifying it whole-heartedly. Cravings for these are like vicious circles that never end- as they sit like bait before us, we can’t do much than to succumb to them, totally and sincerely.

There is no end to the pleasures of feasting upon them. Bread rolls, like bread pakoras, are tempting enough to be attempted many a times. Vegetable-stuffed, they form a perfect evening snack that can be nibbled along with tea or coffee. Let’s have a look at a few simple steps that you can follow to make this delicious snack at home.


8-9 white bread slices
4-5 medium sized potatoes
2-3 onions
Salt to taste
½ tsp coriander
A tsp cumin powder
2-3 green chilies
3/4 tsp garam masala
A tsp lemon juice
Vegetable oil for cooking
A bowl of water
1/2 tsp red chili powder
A bunch of coriander leaves

Methods To Make Bread Rolls

Though there are too many ways a bread roll can be prepared, this article focuses mainly on the potato-stuffed ones. Start by boiling potatoes in a cooker. Sim the flame , wait for a whistle. Put the gas knob to medium position. Let the potatoes cook for about 15 minutes before shutting the gas off. If the potatoes are too big in size, you can let them cook for some more time.

Peel off their outer skin. Smash them with a ladle or spoon. To them, add salt (according to the requirement) and red chili powder. Mince green chilies and add them to the mixture. Other ingredients like coriander powder, cumin powder, and garam masala are also to be added at this point. Pour half a tsp of lemon juice too.

Dice the onions nicely and supplement the above mixture with them. Mix thoroughly all the content of the poatato masala.

In a kadhai, heat some oil for frying the rolls. Now, it is the turn of bread slices. Place 3-4 slices, stacked nicely one above the other over a flat surface. With a blunt knife, start cutting out the brown edges off from the slices. Cut from all the four sides. Repeat for all the slices that are to be used for making rolls.

Fill a large bowl with water. Dip a slice in this water so that both its sides get well-soaked. Take it out as quickly as possible. Press it gently with both your palms to drain off excess water.

Spoon a small quantity of potato masala, prepared earlier, over the wet bread. Keep the mixture centered and as away from edges as possible. Now, meet the opposite edges of the bread to make the shape of a cylinder. Seal these edges by pressing your fingers against them. You can use a little bit of water for doing so.

By this time, the oil gets adequately heated. Fry the rolled bread in it and deep-fry. As one side get deep brown, flip it and cook from the other side. Repeat the procedure for other slices. Eat hot with mint chutney and tomato sauce.

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