Indian Bread Rolls Recipe | Air-Fried Indian Stuffed Bread Potato Rolls
Bread rolls | stuffed bread potato rolls | aloo bread roll, a crispy and crunchy snack that's perfect to satiate those small, mid-afternoon hunger pangs or great as an evening snack. Oh ! and these are a healthier version since they are air-fried.
Servings 9 bread rolls
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 Yukon gold potatoes, about 2 cups of mashed potatoes
- 1/2 tsp cumin seeds
- 1/2 tbsp ginger garlic paste
- 1 green chillI, 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, or 1 tsp lemon juice
- 1 tsp coriander powder
- 1/2 cup finely chopped onions
- 2-3 tbsp chopped cilantro/coriander leaves
- 9 bread slices, of your choice
- 1 + 1 tbsp oil
Instructions
- Heat oil in a skillet, add cumin seeds, let it crackle.
- Add ginger garlic paste along with finely chopped green chillies.
- Add finely chopped onions, sauté until translucent.
- Add green peas and sauté for a minute on medium heat.
- Add turmeric, red chilli, cumin & coriander powder. Sauté for another 30 seconds on medium-low heat.
- Mash potatoes coarsely with your fingers and add to the pan.
- Also add salt, amchur powder, and garam masala. Mix well.
- 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.
- Divide this potato mixture into 9 equal cylindrical shaped patties.
- 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.
- Squeeze out all the excess water by pressing the bread slice gently between your palms.
- Take one potato mix patty and place it in the center of the bread slice.
- 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.
- Place the rolls in air fryer basket. Brush the remaining 1 tbsp of oil on all sides of the bread rolls.
- 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.