Bread roll recipe | Stuffed Bread Rolls | Potato Stuffed Bread Roll | Bread Potato Roll
Shahi bread rolls are very famous, simple yet rich recipe which makes a perfect tea time snack or serve as an appetizer. These crispy bread rolls stuffed with spicy-zingy potato and dry fruits filling are mouth drooling.
These deep fried Shahi bread rolls makes a crunchy-munchy snack. Every crisp bite of super delectable shahi bread rolls makes everyone crave for more and more. Shahi bread potato rolls are crunchy outside, tangy-spicy and soft inside. This easy to prepare recipe can be prepared instantly with this step by step instructions and pictures. So, go ahead and try out this version of shahi bread rolls and relish eating.
Directions
Getting ready:
Peel the boiled potatoes in a bowl.
Roughly chop the cashews making four chunks of each.
Cut off the edges of the bread slices on each side using a knife.
Making:
For preparing the stuffing for shahi bread rolls, heat 1 tbsp oil in a pan. When the oil is hot, add ½ tsp cumin powder, ½ inch ginger (finely chopped) and reduce the flame to prevent browning of spices. Then add 2 finely chopped green chilies, 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the spices for a while again.
Now the spices add green peas. We have used frozen peas but you can also use fresh peas as per the availability. Keep sautéing the peas until they get little tender.
To the masala, crumble the potatoes finely and add them to the pan as well. Add rest of the spices as well. Start with adding ¼ tsp garam masala, ¼ tsp mango powder, ¼ tsp red chilly powder and more than ½ tsp salt or to taste. Mix everything really and sauté the stuffing. Mash the potatoes more to make them finer. Stuffing is ready, turn off the flame now.
To the stuffing add 1 tbsp raisins and 10 to 12 roughly chopped cashews. Also add green coriander to the stuffing and mix everything really well. Stuffing is now done and ready, transfer it to a separate bowl.
Now prepare small dough balls from the prepared stuffing. Give these dough balls log shape and place it on a plate. Similarly prepare dough balls until the entire stuffing is utilized.
Take ½ to ¾ cup of water in a plate to prepare the rolls. Take lift one bread slice, dip it water from each side and squeeze with both hands to drain out the excess water.
Place one stuffing ball over the bread slice and close it nicely. Seal it by lifting from all sides and press like this to make the roll with log shape. Place the prepared roll on a plate and likewise prepared rest of the rolls as well.
Heat enough oil in a wok or pan. Prior frying the rolls, check if the oil is heated well. To check, gently slide one roll into the wok, if it starts roasting immediately that means the oil is rightly hot. The oil for frying rolls should be heated well, else the rolls will absorb too much oil.
Fry the bread roll until it gets golden brown in color from all sides. Flip the sides using a ladle. The bread has turned golden brown in color from all sides, drain it out. Hold the ladle like this over the wok so that the excess oil drains back to the wok. Drain out the roll over a plate with absorbent paper and likewise fry rest of the rolls as well.
Serving:
Lip smacking, mouth drooling shahi bread rolls are ready. These rolls are crispy outside and soft inside with spicy and tantalizing stuffing. Serve these super yummy shahi rolls with green coriander chutney, tomato chutney or any other chutney as per your taste.
You can even serve these delectable bread rolls as chaat. For this take a plate, place two bread rolls over it, pour green coriander chutney, sweet chutney over the rolls and sprinkle some cumin powder, black salt, red chilly powder and sev namkeen.
Suggestions:
- We used white bread for making the rolls but you can also use brown bread for making these rolls.
- While frying bread rolls, make sure that the oil is heated well else the rolls will absorb too much oil.
- 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
- Peel the boiled potatoes in a bowl. Roughly chop the cashews making four chunks of each. Cut off the edges of the bread slices on each side using a knife.
- For preparing the stuffing for shahi bread rolls, heat 1 tbsp oil in a pan. When the oil is hot, add ½ tsp cumin powder, ½ inch ginger (finely chopped) and reduce the flame to prevent browning of spices. Then add 2 finely chopped green chilies, 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the spices for a while again.
- Now the spices add green peas. We have used frozen peas but you can also use fresh peas as per the availability. Keep sautéing the peas until they get little tender.
- To the masala, crumble the potatoes finely and add them to the pan as well. Add rest of the spices as well. Start with adding ¼ tsp garam masala, ¼ tsp mango powder, ¼ tsp red chilly powder and more than ½ tsp salt or to taste. Mix everything really and sauté the stuffing. Mash the potatoes more to make them finer. Stuffing is ready, turn off the flame now. To the stuffing add 1 tbsp raisins and 10 to 12 roughly chopped cashews. Also add green coriander to the stuffing and mix everything really well. Stuffing is now done and ready, transfer it to a separate bowl.
- Now prepare small dough balls from the prepared stuffing. Give these dough balls log shape and place it on a plate. Similarly prepare dough balls until the entire stuffing is utilized.
- Take ½ to ¾ cup of water in a plate to prepare the rolls. Take lift one bread slice, dip it water from each side and squeeze with both hands to drain out the excess water.
- Place one stuffing ball over the bread slice and close it nicely. Seal it by lifting from all sides and press like this to make the roll with log shape. Place the prepared roll on a plate and likewise prepared rest of the rolls as well.
- Heat enough oil in a wok or pan. Prior frying the rolls, check if the oil is heated well. To check, gently slide one roll into the wok, if it starts roasting immediately that means the oil is rightly hot. The oil for frying rolls should be heated well, else the rolls will absorb too much oil.
- Fry the bread roll until it gets golden brown in color from all sides. Flip the sides using a ladle. The bread has turned golden brown in color from all sides, drain it out. Hold the ladle like this over the wok so that the excess oil drains back to the wok. Drain out the roll over a plate with absorbent paper and likewise fry rest of the rolls as well.
- Lip smacking, mouth drooling shahi bread rolls are ready. These rolls are crispy outside and soft inside with spicy and tantalizing stuffing. Serve these super yummy shahi rolls with green coriander chutney, tomato chutney or any other chutney as per your taste.
- You can even serve these delectable bread rolls as chaat. For this take a plate, place two bread rolls over it, pour green coriander chutney, sweet chutney over the rolls and sprinkle some cumin powder, black salt, red chilly powder and sev namkeen.