One of the tastiest and famous monsoon snack that can be made in a jiffy if you have leftover boiled potatoes. These bread rolls are a favorite at home and you can serve them with the evening chai as a snack.
How to Make Bread Rolls With Stuffed Potatoes
- Boil the potatoes in a pot. Take the potatoes out once they become warm. Peel the outer layer and mash them. Keep it aside.
- Mix the crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder and salt in a bowl.
- Prepare small to medium rolls of the filling depending on the size of the bread. Add salt or spice powders if required.
- Take a slice of bread and moisten it with water.
- Squeeze the water completely from the bread.
- Now place the filling in the center of the bread.
- Roll the bread and close the edges evenly to get an even outer cover. Make all bread rolls this way and keep aside.
- Take oil in a kadai and heat it.
- Once the oil becomes medium hot, add stuffed bread rolls. Check if the oil is moderately hot. If the oil is not hot enough, the moist bread will absorb a lot of oil and if the oil is very hot, the bread will brown quickly and unevenly with uncooked insides.
- Continue frying the bread rolls until it goes crisp and golden in color.
- Now drain the bread rolls on paper tissues to remove excess oil. Serve the bread rolls hot with tomato sauce or green chutney.
You may use dry mango powder (amchur powder) if you prefer sourness in the potato stuffing.