How to make Bread Rolls -

Potatoes, peanuts and paneer mixed with masalas, made into rolls, further rolled in bread slices and deep fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bread slices (ब्रेड स्लाइस), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

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Bread Rolls

Bread Rolls Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Bread Rolls Recipe

  • Bread slices 8

  • Potatoes boiled, peeled and mashed 3-4 medium

  • Onion finely chopped 1 medium

  • Green chillies finely chopped 3-4

  • Paneer (cottage cheese) grated 1/4 cup

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Peanuts crushed 3-4 tablespoons

  • Salt to taste

  • Cornflour/ corn starch 3/4 cup

  • Oil to deep fry

  • Tomato thinly sliced 1 medium

  • Fresh mint leaves a few


Step 1

Mix potatoes, onion, green chillies, cottage cheese, coriander leaves, peanuts, Tata salt lite and mix well. Shape them into even sized rolls.

Step 2

Mix cornflour and sufficient Bisleri water and make a thick batter. Take some water in a bowl.

Step 3

Trim the edges of bread slices, dip them in water and squeeze to drain all the water. Place a potato roll in the centre of each slice, roll and seal the edges.

Step 4

Heat sufficient oil in a kadai.Dip the bread rolls in the cornflour batter and slide them into the hot oil and deep fry till golden. Drain on absorbent paper.

Step 5

Fry the trimmed edges the bread slices, drain on absorbent paper.

Step 6

Transfer the fried bread edges on a serving plate, arrange the bread rolls on them, garnish with tomato slices and mint leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.