Forget everything you thought you knew about bread rolls! These aren't your average dinner rolls; we're taking things up a notch with our incredible Potato Stuffed Bread Rolls. Imagine the fluffy texture of a perfectly baked roll, bursting with the comforting warmth of creamy mashed potato nestled inside. This recipe elevates the humble bread roll to a truly special experience, perfect for any occasion, from a casual weeknight dinner to a celebratory feast. The delightful combination of buttery, soft bread and savory potato filling will leave you wanting more.
These Potato Stuffed Bread Rolls are surprisingly easy to make, and the results are unbelievably rewarding. The fluffy potato filling adds a delightful richness and moisture, enhancing the overall flavor profile. Ready to transform your bread-making game? Let's dive into the step-by-step instructions and create these irresistible rolls together.
Tools Needed
- Pressure cooker
- Pan
- Potato masher
Ingredients
- White bread slices
- Boiled potatoes: 6
- Frozen peas: 25 grams
- Cashew nuts: 10-12
- Peanuts
- Green chilies: 3-4
- Ginger: 2-inch piece
- Garlic cloves: 10-12
- Oil
- Turmeric powder: 1/3 teaspoon
- Red chili powder: 1/3 teaspoon
- Roasted cumin powder: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Garam masala powder: 1/2 teaspoon
- Salt
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Potato Filling
- Boil potatoes in a pressure cooker for two whistles. Add peas.
- Mash the boiled potatoes. You can grate them if preferred.
- Heat oil in a pan. Add ginger, garlic, and green chilies. Fry for one minute.
- Add peas and fry for one minute.
- Add turmeric powder, red chili powder, and cashew nuts (or peanuts). Cook for 30 seconds.
- Add the mashed potatoes to the pan. Mix well with the spices.
- Add garam masala powder, roasted cumin powder, and salt. Cook on low flame for 2-3 minutes.
- Stir in the coriander leaves. Set aside to cool.
Step 2. Assemble the Bread Rolls
- Lightly dip bread slices in water, squeeze out excess water, and place the stuffing in the center.
- Roll the bread slices tightly to form rolls. Seal the edges carefully.
Step 3. Fry the Bread Rolls
- Heat oil in a pan over medium heat. Fry the bread rolls, turning occasionally, until golden brown.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Do not use brown bread.
- Don't overcook the potato mixture or fry the rolls on high heat.
- Be careful not to over-soak the bread slices in water.
Nutrition
- Calories: Approximately 600-700
- Fat: 25-30g
- Carbs: 80-90g
- Protein: 15-20g
FAQs
1. Can I use leftover mashed potatoes?
Absolutely! Leftover mashed potatoes work perfectly. Just make sure they're not too dry; add a splash of milk or cream if needed.
2. What kind of potatoes are best for the filling?
Russet or Yukon Gold potatoes are ideal for their fluffy texture when mashed. Avoid waxy potatoes.
3. How do I store leftover rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
These Potato Stuffed Bread Rolls are a guaranteed crowd-pleaser, offering a delightful twist on a classic side dish. From the simple preparation to the incredibly satisfying taste, this recipe is perfect for bakers of all skill levels. So go ahead, treat yourself and your loved ones to these irresistible rolls – you won't regret it!