Make Potato Bread Rolls and Freeze, Quick Snacks Recipes
Potato Bread Rolls, or bread rolls, is a popular Indian evening snack recipe, easy to make at home. Potato bread rolls are a famous street food all over India that hawkers sell on every corner of the road.These delicious potato bread rolls are made in various ways and with different ingredients. Typically, a stuffing of potato mixture is prepared and stuffed into the bread slice and later deep-fried until golden brown. The stuffing can be of potatoes, with any veggies you like, cheese, and paneer.Today, I am sharing an easy-to-make frozen potato bread roll recipe prepared in 30 minutes. All the ingredients, including potato, veggies, cheese, and spices, are combined to prepare a mixture. Freshly homemade breadcrumbs, a powder of (semolina, and flattened rice) added for crispness. Finally, the potato bread rolls are dipped in a fine flour slurry and coated with toasted bread crumbs.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Snacks
Cuisine: Indian
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Servings: 15Bread Rolls
Ingredients
4Boiled Potatoes
¾cupMozzarella Cheese
¼cupCarrotfinely chopped
¼cupBoiled Sweet Corn or Makai
2tbsp Capsicumfinely chopped
1 to 2Green Chilies
1tbspGinger Paste
¼tsp Turmeric Powder
½tsp Red Chilli Powder
¼tsp Coriander Powder
½tsp Chili Flakes
¼tsp Mango Powder
¼tsp Garam Masala
½tsp Chaat Masala
¼tsp Pepper Powder
½tsp Oregano
½cupFlattened Rice
4 to 5Bread Slices
2tbsp Semolina
1cupFine Flour / Maida
½cup BreadcrumbsFor coating
Handful Fresh Coriander
Salt as per taste
Instructions
Add ½ cup flattened rice and 2 tbsp of semolina in a grinding jar. Blend it until it becomes a fine powder.
Break 4 to 5 bread slices into pieces, add them into a grinding jar, and blend it.
Take four raw potatoes and boil in the pressure cooker until two whistles. Cool and peel the skin off.Tip*- Do not over-boil the potatoes; they may turn soggy, and the rolls will not taste good.
Grate all the potatoes using a grater.
Add ¼ cup finely chopped carrots, ¼ cup of boiled sweet corn or makai (ensure there is no moisture in the corn), 2 tbsp finely chopped capsicum, 1 to 2 finely chopped green chilies, 1 tbsp ginger paste.
Add ½ tsp of oregano, ¼ tsp of turmeric powder, ½ tsp of red chili powder, ¼ tsp of coriander powder, ½ tsp of chaat masala, ¼ tsp pepper powder, ¼ tsp of garam masala, ½ tsp of chili flakes, ¼ tsp of mango powder, salt as per taste, and finally a handful of fresh coriander leaves.
Mix all the ingredients well.
Add 6 tbsp of prepared freshly breadcrumbs and 2 tbsp of fine powder (flattened rice and semolina powder). Mix all the ingredients until well combined.
Take some mixture in your hand and roll it into a ball. If the mixture is sticking to your hands, add some more breadcrumbs.
Add 2 to 3 tbsp of each fresh breadcrumbs and the fine powder. Mix all the ingredients until well combined. The mixture should be non-sticky.
Add ¾ cup of mozzarella cheese and gently mix all the ingredients.
Add 1 cup of fine or all-purpose flour and a little salt into a mixing bowl. Add water in batches and prepare a medium-consistency batter.
Dip a spoon in the batter and turn it around. Wipe a layer of the batter using your finger. The batter thickness on the spoon will indicate how thick a layer will be formed on the rolls when dipped into the slurry. Add more water and adjust the slurry consistency if required.
With greased hands, take some mixture in your hand.
Roll it gently and give it the desired shape.
Dip the bread roll into a slurry and tap to remove the excess batter.
Coat with the toasted breadcrumbs.Tip*- I have used the market breadcrumbs for crispness. Do not use fresh breadcrumbs if possible.
Place the bread rolls in an air-tight container and freeze them for later use.
To enjoy immediately - Place the bread rolls in a tray and keep them in the freezer for 15 minutes.
After 15 minutes, transfer the bread rolls to medium-hot oil and let them fry for some time. Do not flip to the other side quickly.Tip* - Fry on a medium gas flame.
Flip and fry to the other side until golden in color.
Drain the bread rolls on a kitchen napkin.
Enjoy them hot with a tomato sauce or a green or sweet Imli chutney.