Making these shahi bread rolls stuffed with spicy aloo masala and dry fruits are super yummy to eat and very easy to prepare. Prepare these rolls for any holiday or for any special occasion as a finger food.
Ingredients for Potato Stuffed Bread Roll
- Bread – 10 slices
- Boiled potatoes – 3 (350 grams)
- Green peas – ¼ cup
- Coriander leaves – 2 to 3 tbsp (finely chopped)
- Ginger – ½ inch piece (finely chopped)
- Green chilly – 2 (finely chopped)
- Salt – more than ½ tsp or to taste
- Cumin powder – ½ tsp
- Coriander powder – 1 tsp
- Turmeric powder – less than 1 tsp
- Red chilly powder – ¼ tsp
- Garam masala – ¼ tsp
- Dry mango powder – ¼ tsp
- Raisins – 1 tbsp
- Cashew nuts – 10 to 12
- Oil – for frying
How to make how to make bread rolls
Peel the boiled potatoes and take them in a bowl.
Heat 1 tbsp oil in a wok. When the oil is heated well, add cumin powder, finely chopped ginger, finely chopped green chilly, coriander powder and turmeric powder and saute for a while. Now to the masala add green peas and saute well.
When the peas are cooked through, finely crumble the potatoes and to it add garam masala, dry mango powder, red chilly powder and salt. Mix everything really well and saute the stuffing. Mash the potatoes nicely and keep sauteing. Turn off the flame now.
Add raisins and chopped cashews to the stuffing and mix nicely. Also add green coriander to the stuffing and mix well. Stuffing for making rolls is now ready. Chop off the edges on the bread slices.
Divide the stuffing into equal portions. Make 10 portions from the stuffing and roll giving them a cylindrical shape. Place them on a plate.
Take 1/2 to 3/4 cup water in a plate and dip a bread slice in to it. Take this slice on your palm and squeeze out the extra water from it using the other palm. Keep the prepared cylindrical stuffing over it and lift the bread slice to close the stuffing and roll giving it an oval shape. Likewise prepare rest of the rolls as well.
Heat enough oil in a wok. The oil for frying bread rolls should be sufficiently hot. To check if it rightly hot, drop a bread roll into the wok. If it roasts well then the oil is sufficiently hot for frying the rolls.
Now take 2 to 3 rolls and drop them gently to the oil. Flip the sides and fry until they get golden brown in color evenly. It takes 5 to 6 minutes to fry rolls at once. Drain out the fried rolls and place them on a plate covered with absorbent paper. Likewise fry rest of the rolls as well.
Serve these steaming hot bread rolls with green coriander chutney or tomato chutney or any other chutney you like eating.
You can also prepare chaat from these bread rolls. For this, take 1 to 2 bread rolls on a plate and pour some green coriander chutney, sweet chutney, cumin powder, black salt, red chilly powder and some sev namkeen and serve.
Suggestions:
- You can also prepare these shahi bread rolls with brown bread.
- The oil for frying the rolls should be rightly heated else they will absorb oil.
- For making 10 bread rolls
- Time - 40 minutes
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