There’s something about rainy evenings and chilly winter afternoons that feels magical—the pitter-patter of drops on the window, the refreshing breeze, and the joy of warm snacks with steaming tea. In my home, one snack that always brings back childhood memories is crispy bread rolls stuffed with spicy aloo filling.
My mother used to make these Indian bread rolls whenever the weather turned cloudy, and the aroma of fried garlic and coriander would instantly make the whole house feel warmer. The best part? It’s such a simple bread roll recipe with potato filling and everyday ingredients, yet the joy it brings is priceless.
So, let’s relive that same comfort and make this delicious snack together.
Ingredients You’ll Need
- 4–5 medium potatoes (boiled & peeled)
- 1–2 onions (finely chopped)
- 2–3 green chilies (chopped)
- Fresh coriander leaves (handful, chopped)
- 4–5 garlic cloves (roasted)
- 1 ½ tsp salt (adjust to taste)
- ½ tsp red chili powder
- 1 tsp turmeric powder (haldi)
- Sandwich bread slices (as needed)
- Paneer slices (optional, for extra flavor)
- Oil for frying
- Follow all these steps, step by step
1. Prepare the Filling
In a big bowl, mash the boiled potatoes until smooth. Add chopped onions, green chilies, coriander, and roasted garlic. Add salt, a dash of red chili powder, and a pinch of turmeric. Mix everything well—your spicy, aromatic aloo filling is ready!
2. Prepare the Bread
Take sandwich bread slices and cut off the edges.
In a large bowl of water, dip one side of the bread quickly, then squeeze gently to remove extra water. Do the same with another slice.
3. Shape the Rolls
On one slice, spread a spoonful of the potato filling. Place a small slice of paneer on top (optional, but adds a creamy bite). Cover with the second bread slice and gently shape it into an oval or egg shape with your hands.
4. Fry the Rolls
Heat oil in a frying pan.
Fry the rolls on medium to high flame until golden brown and crispy.
Serve & Enjoy
Serve the hot and crunchy bread rolls alongside spicy green chutney and sweet tomato ketchup for the perfect pairing. These rolls pair wonderfully with tangy green chutney, sweet tomato ketchup, and of course, a hot cup of masala chai. Perfect for enjoying while listening to the rain or wrapping yourself in a warm blanket on a winter evening.
Why You’ll Love This Recipe
- Perfect for monsoon and winter evenings
- Easy to make with simple ingredients
- Crispy outside, spicy-soft inside
- A nostalgic snack that brings family together
FAQs
1. Can I bake bread rolls instead of frying?
Yes, you can brush them with oil and bake at 180°C until golden. But frying gives the real crispy texture.
2. Can bread rolls be made in an air fryer?
Absolutely. Preheat the air fryer to 180°C, brush the rolls with a little oil, and air fry for 12–15 minutes, flipping halfway. They come out crunchy yet lighter than deep-fried ones.
3. Can I prepare bread rolls in advance?
Yes, you can shape the rolls and refrigerate them for a few hours. Fry or air fry just before serving for the best taste.
4. What can I serve with bread rolls?
They taste best when paired with flavorful dips—think zesty green chutney, tangy tomato ketchup, or a comforting cup of masala chai.
5. How do I keep bread rolls crispy for longer?
To keep bread rolls crispy, don’t put them on tissue paper after frying. Instead, place them on a metal rack (like a cooling rack or even a steel sieve) so air can pass below and they don’t turn soggy. It’s because steam makes them soft.
6. Can I make bread rolls without potatoes?
Yes, you can use fillings like paneer, mixed vegetables, or even cheese and corn for a different twist on the classic bread roll snack.
