Indian Bread potato rolls | Air-fried bread potato rolls

Indian Bread potato rolls, a crispy and crunchy snack that’s perfect to satiate those small, mid-afternoon hunger pangs.. Oh ! and these are a healthier version since they are air-fried.

Bread rolls are a much loved Indian snack. Spiced potato mixture is stuffed in a moist bread slice, given an oblong shape and deep fried. Ahh … delicious indeed! We all know anything DEEP FRIED is not very healthy ! Nonetheless, these make for a lovely snack to go along with your cuppa, or if you are feeling indulgent, probably you could enjoy these for breakfast on a lazy weekend.


As a child, I have fond memories of these bread rolls. Well, Mom wouldn’t really prepare these at home, as frankly, she never really made anything that required deep frying. Very rarely would that be a sight in her kitchen. However sometimes we would sometimes purchase it from the local vendors. Watching them preparing the bread rolls was a treat in it self. One could hardly resist the urge to indulge in some of those piping hot bread rolls and bread Pakoras and other delicious goodies! Served with some spicy green chutney and ketchup, sheer bliss!!

I’m really not a fan of deep fried foods and I rarely make them at home, although I do have my share of it when we dine outside. And that works just as well 🙂 I recently got this air fryer, it had been on my to buy list for a very long time. After a lot of thought, I finally decided to go for it, despite the lack of counter space in my kitchen. Heck !! I had to buy another table to accommodate this, but I have no complaints. I have been enjoying all my favorite fried foods at home. Potato fries, potato wedges, samosa’s, crisp fried okra and I intend trying so many more.

Thanks Mom for posing so patiently for this pic 🙂

Step by step instructions

1.Heat oil in a skillet, add cumin seeds, let it crackle.

2.Add ginger garlic paste along with finely chopped green chillies.

3.Add finely chopped onions, sauté until translucent.

4.Add green peas and sauté for a minute on medium heat.

5.Add turmeric, red chilli, cumin & coriander powder. Sauté for another 30 seconds on medium low heat.

6.Mash potatoes coarsely with your fingers and add to the pan.

7.Also add salt, amchur powder and garam masala. Mix well.

8.Sprinkle lemon juice (if using that instead of amchur powder) and cilantro leaves, mix and switch off the heat. Let the stuffing cool down to room temperature.

9.Divide this potato mixture into 9 equal cylindrical shaped patty.

10.Preheat the air fryer at 350 F/180 degrees C for 3 mins. Take some water in a shallow dish, dip the bread slightly in water, and remove it out immediately. If your bread slice is very soft, then do not dip it in water as it will get soggy, instead dip your finger in water and flatten the slice with the help of your moist fingers.

11.Squeeze out all the excess water by pressing the bread slice gently between your palms.

12.Take one potato mix patty and place it in the center of the bread slice.

13.Bring the 4 corners toward the center and seal the rolls, by pressing and squeezing gently.Make sure that the potato stuffing is completely enclosed in the bread slice. The slight moisture in the bread will help seal the rolls well.

14.Place the rolls in air fryer basket. Brush the remaining 1 tbsp of oil on all sides of the bread rolls.

15.Bake for about 15 minutes or until golden brown from all sides.

Stove-top method– Heat sufficient oil in a wok/kadai. Make sure that the oil is very hot. Deep fry the prepared rolls, keep turning sides. It should take about 1-2 minutes to attain a golden brown color If the oil is not sufficiently hot, the bread rolls will absorb a lot of oil. Test one roll, to set the correct temperature of the oil for deep frying.

You may also shallow fry these instead of deep frying, keep flipping the rolls until they are golden brown on all sides. Or you can also use the ebelskiver pan/paniyaram pan to fry these with minimal oil.

 

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Indian Bread potato rolls | Air-fried bread potato rolls

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 9 to 10 bread rolls

Indian Bread potato rolls | Air-fried bread potato rolls

These bread rolls stuffed with a spicy potato mixture are a scrumptious and delicious snack, and are made healthier since they are baked ( in the air fryer ) rather than deep frying. Enjoy these without any guilt!

Ingredients

  • Ingredients-
  • 2 nos. Yukon gold potatoes, about 2 cups of mashed potatoes
  • 1/2 tsp cumin seeds
  • 1/2 tbsp ginger garlic paste
  • 1 nos. green chillies, finely chopped (adjust as per desired heat)
  • 1/2 cup frozen green peas
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder/cayenne pepper
  • 1/4 tsp cumin powder
  • 1/4 tsp garam masala
  • 1/2 tsp amchur powder/1 tsp lemon juice
  • 1 tsp coriander powder
  • 1/2 cup finely chopped onions
  • 2-3 tbsp chopped cilantro (dhania) leaves
  • 9 nos. bread slices
  • 1 + 1 tbsp oil

Instructions

  1. Heat oil in a skillet, add cumin seeds, let it crackle.
  2. Add ginger garlic paste along with finely chopped green chillies.
  3. Add finely chopped onions, sauté until translucent.
  4. Add green peas and sauté for a minute on medium heat.
  5. Add turmeric, red chilli, cumin & coriander powder. Sauté for another 30 seconds on medium low heat.
  6. Mash potatoes coarsely with your fingers and add to the pan.
  7. Also add salt, amchur powder and garam masala. Mix well.
  8. Sprinkle lemon juice (if using that instead of amchur powder) and cilantro leaves, mix and switch off the heat. Let the stuffing cool down to room temperature.
  9. Divide this potato mixture into 9 equal cylindrical shaped patty.
  10. Preheat the air fryer at 350 F/180 degrees C for 3 mins. Take some water in a shallow dish, dip the bread slightly in water, and remove it out immediately. If your bread slice is very soft, then do not dip it in water as it will get soggy, instead dip your finger in water and flatten the slice with the help of your moist fingers.
  11. Squeeze out all the excess water by pressing the bread slice gently between your palms.
  12. Take one potato mix patty and place it in the center of the bread slice.
  13. Bring the 4 corners toward the center and seal the rolls, by pressing and squeezing gently.Make sure that the potato stuffing is completely enclosed in the bread slice. The slight moisture in the bread will help seal the rolls well.
  14. Place the rolls in air fryer basket. Brush the remaining 1 tbsp of oil on all sides of the bread rolls.
  15. Bake for about 15 minutes or until golden brown from all sides.
  16. Stove-top method- Heat sufficient oil in a wok/kadai. Make sure that the oil is very hot. Deep fry the prepared rolls, keep turning sides. It should take about 1-2 minutes to attain a golden brown color If the oil is not sufficiently hot, the bread rolls will absorb a lot of oil. Test one roll, to set the correct temperature of the oil for deep frying.
  17. You may also shallow fry these instead of deep frying, keep flipping the rolls until they are golden brown on all sides. Or you can also use the ebelskiver pan/paniyaram pan to fry these with minimal oil.
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Regards,

Freda

 

29 comments

  1. hummingbirdthyme says:

    These look and sound just simply amazing! I appreciate your using an air-fryer, too – Ive been wondering if it’s a worthwhile investment – so , thanks!

  2. aanchalgupta3 says:

    Does bring back childhood memories! I have yet to invest in an air fryer,but loving the look of the air fried version!

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