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Bread rolls are made with a roll of bread slice with a stuffing of cheese, potato, and a whole lot of spices inside. It is coated with corn-flour slurry and fried to perfection in cooking. The steps to follow are pretty simple to make bread rolls at home as you will find in my recipe.

Table of Contents

KEY TAKEAWAYS

Homemade bread roll is a delightful snack item for any gathering.

Serve these rolls with fresh mint sauce, classic tomato sauce or ketchup, sweet and tangy tamarind chutney, simple and creamy yogurt dip, a spicy mayo dip, sweet and tangy honey and mustard sauce, or cucumber riata.
Bread roll tastes spicy, rich, and savory.
You will get a similar taste like bread rolls in bread chops, bread cutlets, bread pockets, bread samosas, and bread pakoras.

The Ingredients:

To make the bread rolls:

12 slices bread

12 slices cheese (processed)

To make the stuffing for the rolls:

5 pieces potatoes (medium size, boiled, and mashed)

½ tsp salt
½ tsp chili flakes
¼ tsp black pepper powder

½ tsp oregano powder
1 piece onion (medium, finely chopped)
1 piece capsicum (medium, finely chopped)

1 tbsp coriander leaves (finely chopped)
½ tsp green chilies (finely chopped)
¼ tsp garam masala powder

½ tsp dry mango powder (amchur)

To make the slurry:

3 tsp corn flour

3 tsp refined wheat flour (maida)
½ tsp salt
½ tsp chili flakes

Water – As required

To coat the bread rolls:

100 gm bread crumbs

For frying the bread rolls:

2 tbsp cooking oil

For serving the bread rolls:

Tomato sauce – A small bowl
Mint sauce – A small bowl

This exquisite recipe came from a friend’s rooftop party in Krinhnanagar. There were fairy lights, music, and a tiny clay oven on the edge of the terrace. One of the hosts made these rolls by hand, telling us stories about his grandmother’s version.

I asked him for the method and wrote it down on my phone. The first time I made it, I burned the edges but still devoured the whole thing. Over time I perfected it and now it is something I make for close friends, under soft lights, when we are not in a rush.

How to Make Bread Roll? (Step by Step Guide with Images)

Step 1: Take 5 pieces of medium-sized potatoes, wash them and peel them. If you are not using a pressure cooker to boil them, cut them into small cubes. When done, strain the water, put the potatoes in a bowl, and mash them using a stainless-steel glass or a masher.

Step 2: Now, when the potatoes are cool enough, add ½ tsp of regular table salt along with ½ tsp of chili flakes, ½ tsp of black pepper powder, and ½ tsp of oregano powder to it.

(Pro tip: Skip chili flakes if you are making the rolls for kids. Also, skip oregano powder if you do not have it at home. However, it adds to the taste and flavor).

Step 3: Follow it with 1 tbsp of finely chopped fresh coriander leaves, 1 medium piece onion, 1 medium piece capsicum, and ½ tsp of fresh green chilies, all finely chopped.

(Pro tip: Be careful about the amount of green chiles you add because you have already added chili flakes into it. You can add finely chopped pieces of other vegetables of your choice and peas to it as well if you want).

Step 4: Then add, ¼ tsp of garam masala powder and ½ tsp of dry mango powder (amchur) to it. Mix them all nicely and keep the mixture aside for about 5 minutes to set properly and all the spices to blend perfectly.

Step 5: Now, take a little bit of the potato mixture in your hand and give it a cylindrical shape like a potato finger. Repeat it to make similar potato fingers from the entire mixture.

Step 6: Now, take 10 to 12 bread slices. Take 5 or 6 slices at a time on a rolling surface and cut their edges. Keep them aside.

(Pro tip: Do not throw the edges of the bread. You can make bread crumbs of it).

Step 7: Roll the bread pieces one by one. Do not add any water. Keep them aside.

(Pro tip: Rolling the bread removes its sponginess. If it breaks during the process, you can dab a little bit of water at that place and then roll it).

Step 8: Now, it is time to make the slurry. Take a bowl and put 2 to 3 tsp of corn flour, 2 to 3 tsp of refined wheat flour (maida), ½ tsp salt, ½ tsp chili flakes, and mix them nicely. Now, add a little bit of water and mix it nicely so that there are no lumps in it. Then add enough water to make a smooth and free-flowing slurry.

(Pro tip: The amount of corn flour and refined wheat flour must be equal to make the slurry).

Step 9: Now, take about 100 gm of bread crumbs and spread them on a tray.

(Pro tip: You can use store-bought bread crumbs. You can also make them using the edges of the bread slices you have cut before. Just roast them a bit and grind them coarsely in a mixer grinder).

Step 10: Now, take a processed cheese slice, put a potato finger on it, and roll it.

Step 11: Put some slurry on one edge of the bread. Press it to complete the roll. Do the same for all the rolls.

Step 12: Now, cut the excess bread in the two ends of the roll so that the bread and potato finger align perfectly with each other. Make all the rolls in the same way repeating the above two steps and keep them on a plate.

Step 13: Now, take one roll at a time, dip it in the slurry to coat it nicely from all sides, put it in the tray full of bread crumbs, and coat it nicely on all sides. Do the same for all of them and keep them aside on a plate.

(Pro tip: Coating the bread rolls nicely is a crucial step. It will not only give the rolls a nice crunchiness but will also ensure that the oil does not seep in and make the roll too oily from the inside).

Step 14: Now, take a kadai, heat cooking oil on a high flame. Then, when the oil becomes hot, turn the flame to medium, and release each bread roll gently from the side.

(Pro tip: Be careful not to splash hot oil while putting the bread rolls in the kadai. Do not put too many pieces at a time. Frying in batches will ensure even frying and proper cooking of the stuffing inside).

Step 15: Fry the rolls for about 3 to 4 minutes on a medium flame until their color changes to a nice golden brown. Flip them once or twice in between and take them out when these are cooked nicely from the outside as well as from the inside. Fry all the rolls in the same way.

(Pro tip: If you have taken fewer bread slices, you can store the remaining pieces after coating them with bread crumbs in an airtight container in the fridge. You can fry them within the next couple of days as and when needed).

Step 16: Your tasty and crunchy homemade bread rolls are now ready. Lay them on a plate and serve them hot with a bowl of mint sauce and tomato sauce or tomato ketchup.