Bread Roll is a crispy, vegan Indian snack. This easy and tasty aloo bread roll recipe is totally worth bookmarking. Be sure to watch the video!
- About Bread Roll
- My Tried & True Tips
- Watch Aloo Bread Roll Video
- Serving Suggestion
- More Potato Recipes
- Aloo Bread Roll Recipe
About Bread Roll
A deep-fried crispy croquette made of bread and boiled potatoes is the ultimate Indian comfort food. In India, vegetarian potato croquettes are known as aloo bread roll. They are a widely popular breakfast and a street food snack.
The bread roll is probably the best way to transform a regular loaf of bread into a fulfilling and hearty breakfast for the family.
Indian potato bread rolls offer a delectable fusion of flavours and textures, making them a favourite snack across the country. With this bread roll recipe in hand, you can easily recreate the magic of Indian street food in the comfort of your kitchen.
Reasons to LOVE Bread Roll Recipe
- meal-prep friendly
- vegan and vegetarian
- customizable potato stuffing
- perfect snack/breakfast for kids
- possible gluten-free (use GF bread)
My Tried & True Tips
- Always use fresh, soft bread slices to make the potato roll. Avoid using stale bread as it might break while shaping the roll. The white bread slices are the perfect choice for this bread roll recipe.
- Dip the bread slice in water only for a second or so to moisten it. Then gently squeeze it to get rid of the water but make sure not to break the bread slice.
- Make sure potato filling is nicely mashed and smooth in texture else it will ooze out of the bread covering.
- Potato Rolls can be either deep-fried or shallow fried or air fried.
- Make sure to fry bread roll on medium to high heat so that croquettes are crisp from the outside and fully cooked from the inside.
- The secret of my crunchy bread roll recipe is to keep them in the refrigerator (not the freezer) for 15 – 30 minutes before frying. This step always yields crisp potato rolls without fail.
Watch Aloo Bread Roll Video
Serving Suggestion
If you’re looking for an indulgent Indian breakfast , then this bread roll recipe is the answer. Whether relished as an evening teatime snack, or as party appetizer these crispy delights never fail to satisfy the palate.
Aloo Bread Roll are best enjoyed with a flavoursome green chutney and tomato ketchup. The combination is the real outburst of flavours and textures.
Yes, the bread roll can be baked as well. Preheat oven to 180 degrees Celcius. Brush the shaped potato rolls with oil, and bake in the oven for 15 – 20 minutes, or until the outer covering is crisp and golden in colour. You can air-fry them as well at the same temperature for 7 – 8 minutes on each side.
Yes, indeed. A few hours before the serving time, shape the cutlet, arrange them on a greased plate or baking tray. Cover the dish with a muslin cloth and keep it in the refrigerator until ready to fry. Arrange the bread roll in a tray and freeze for 1 – 2 hours. Once frozen, store them in a ziplock bag in the freezer. Thaw at room temperature before frying.
More Potato Recipes
- Dum Aloo
- Jeera Aloo
- Masala Potato Fry
- Dahi Potato Curry
- Honey Chilli Potato
- Potato Cheese Balls
- Potato Stuffed Chilli Pakoda
Ingredients
Bread Roll Filling:
- ▢ 3 – 4 potato, boiled and peeled
- ▢ ½ Cup onion, fine chopped
- ▢ 1 green chilli, fine chopped
- ▢ 1 teaspoon ginger & garlic paste ( get recipe )
- ▢ 2 tablespoon fresh coriander, fine chopped
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon Chaat Masala
Bread Roll Covering:
- ▢ 6 white bread slices
- ▢ 2 Cup cooking oil for deep-frying
Instructions
How To Make Bread Roll Filling:
- Combine boiled potato, onion and other ingredients for the filling in a mixing bowl. Mash the potatoes and mix all the ingredients until no lumps remain in the filling mixture. Taste and adjust the seasoning accordingly. Set aside till required.
How To Make Bread Roll:
- Take room temperature water in a shallow plate or bowl.
- Remove the edges of the bread slices.
- Now, take one bread slice, dip it in water for a second or just to moisten. Then, squeeze it nicely with the pressure of your palms.
- Place a tablespoon of stuffing in the center of the bread slice.
- Carefully, bring the edges of the bread slice to the center and gently seal the potato filling with the bread. Shape the cutlet into a round. Similarly, prepare rest of the potato rolls.
- To fry the bread roll, heat oil in a frying pan . Test the temperature of the oil by dropping a small piece of bread. If it comes to the top oil is ready for frying the aloo roll.
- Gently slide shaped bread roll from the edges into the frying pan. Fry over medium heat till crisp and golden. Transfer to a plate lined with a paper towel.
- Serve bread roll piping hot with mint coriander chutney and ketchup.
Recipe Notes:
- Customize the filling by adding vegetables like peas, carrots, or bell peppers.
- For a spicier kick, increase the quantity of green chilies or add a dash of red chilli powder.
- Ensure the oil is hot enough before frying to prevent the rolls from becoming oily.
- To make the rolls healthier, you can bake them in a preheated oven at 180°C (350°F) for 15-20 minutes, turning halfway through until they are golden brown and crispy.
Nutrition
We follow a strict NO SPAM Policy
Aloo Bread Roll Recipe
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
Bread Roll Filling:
- 3 - 4 potato, boiled and peeled
- ½ Cup onion, fine chopped
- 1 green chilli, fine chopped
- 1 teaspoon ginger & garlic paste ( get recipe )
- 2 tablespoon fresh coriander, fine chopped
- Salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon Chaat Masala
Bread Roll Covering:
- 6 white bread slices
- 2 Cup cooking oil for deep-frying
Instructions
How To Make Bread Roll Filling:
- Combine boiled potato, onion and other ingredients for the filling in a mixing bowl. Mash the potatoes and mix all the ingredients until no lumps remain in the filling mixture. Taste and adjust the seasoning accordingly. Set aside till required.
How To Make Bread Roll:
- Take room temperature water in a shallow plate or bowl.
- Remove the edges of the bread slices.
- Now, take one bread slice, dip it in water for a second or just to moisten. Then, squeeze it nicely with the pressure of your palms.
- Place a tablespoon of stuffing in the center of the bread slice.
- Carefully, bring the edges of the bread slice to the center and gently seal the potato filling with the bread. Shape the cutlet into a round. Similarly, prepare rest of the potato rolls.
- To fry the bread roll, heat oil in a frying pan . Test the temperature of the oil by dropping a small piece of bread. If it comes to the top oil is ready for frying the aloo roll.
- Gently slide shaped bread roll from the edges into the frying pan. Fry over medium heat till crisp and golden. Transfer to a plate lined with a paper towel.
- Serve bread roll piping hot with mint coriander chutney and ketchup.
Video
Notes
- Customize the filling by adding vegetables like peas, carrots, or bell peppers.
- For a spicier kick, increase the quantity of green chilies or add a dash of red chilli powder.
- Ensure the oil is hot enough before frying to prevent the rolls from becoming oily.
- To make the rolls healthier, you can bake them in a preheated oven at 180°C (350°F) for 15-20 minutes, turning halfway through until they are golden brown and crispy.
Nutrition
This delicious, easy-to-make Indian mushroom masala curry is full of gratifying flavours that are sure to warm you up.
- About Mushroom Masala
- How To Mushroom Curry in IP
- Serving Suggestion
- FAQs Related To Mushroom Masala
- More Instant Pot Indian Recipes
- Matar Mushroom Masala Recipe
About Mushroom Masala
Mushroom Masala is a vegetarian Indian main course dish. If you’re looking for a comforting vegetarian dish, this delicious mushroom curry could be your favourite pick.
Here are a few reasons to love this Mushroom Curry
- vegetarian
- one pot recipe
- easy to customize
- gluten and nut-free
- quick instant pot recipe
- cooking time under 15 minutes
How To Mushroom Curry in IP
Step 1) Set the SAUTE MODE of the instant pot . Heat oil. Add bay leaf and chopped onion. Saute till the onions turn light brown.
Step 2) Add the ginger-garlic paste , mix well, and cook for 1 minute. Add the canned tomato, salt, and spices. Saute the masala until it leaves the pot’s sides. Stir at regular intervals for even cooking. (images 2 & 3 )
Step 3) Add mushroom and water, and stir to combine in the masala. Close the lid of the instant pot. Set PRESSURE COOK Mode for 5 minutes at normal pressure.
Step 4) After 5 minutes, open the instant pot lid. Add green peas , garam masala , cream, and Kasuri methi. Stir to combine.
Step 5) Set the SAUTE MODE for 5 minutes to soften the peas and thicken the curry sauce. Stir at regular intervals to avoid burning.
Garnish with fresh coriander leaves.
Serving Suggestion
Mushroom Masala is a delicious comforting curry. Especially as you talk, listen, and dip warm chapati in the spicy curry or polish it off with rice.
The no-nonsense attitude of this Indian curry is one thing that brings me back to it again and again.
You can serve mushroom masala with:
- naan , chapati, roti, or any other flatbread
- jeera rice , matar pulao or steamed basmati rice
- cooked quinoa or bulgar wheat
Button mushrooms are the most commonly used mushrooms for Indian cooking. Button mushrooms are also called white mushrooms or table mushrooms. It is one of the most widely cultivated mushrooms in the world, inexpensive, and available year-round.
Yes, you can use tinned or canned tomatoes for making mushroom curry. If tomatoes are salty, season the curry accordingly. I always use fresh, ripe tomato (ground in the mixer) for making this curry.
You can make the mushroom masala vegan by skipping cream. To thicken the gravy and make it creamier, use vegan options such as cashew paste, coconut cream, or almond milk.
More Instant Pot Indian Recipes
- Dum Aloo
- Chana Saag
- Lobia Masala
- Rajma Masala
- Matar Paneer
- Carrot Halwa
- Chicken Pulao
- Masala Khichdi
Get 100 Indian Curries for your Instant Pot in my cookbook .
Ingredients
- ▢ 250 gram button mushrooms, diced into quarters
- ▢ 1 Cup finely chopped onion
- ▢ 1 tablespoon ginger – garlic paste ( get recipe)
- ▢ ½ Cup canned tomato or tomato puree
- ▢ ½ Cup green peas (fresh or frozen )
- ▢ 1 bay leaf
- ▢ 1 teaspoon red chili powder or to taste
- ▢ 1 teaspoon turmeric powder
- ▢ Salt to taste
- ▢ 4 tablespoon cooking oil or ghee
- ▢ ¼ Cup fresh cream
- ▢ 1 teaspoon garam masala (get recipe )
- ▢ 1 tablespoon kasuri methi (dried fenugreek leaves)
- ▢ 1 tablespoon fresh coriander leaves
Instructions
- Wash, clean, and dice the mushrooms. Set aside.
- Use a food processor to grind the fresh tomatoes into a chunky paste. Skip this step if you are using canned tomatoes.
- Add oil to the inner pot of the instant pot. Set Saute mode for 10 minutes. Heat oil followed by bay leaf and chopped onion. Saute till the onions turn light brown in colour.
- Add the ginger-garlic paste, mix well, and cook for a minute. Add the tomato, salt, red chili powder, and turmeric. Saute the masala till it starts leaving the sides of the pot. This takes 2 – 3 minutes. Stir at regular intervals for even cooking.
- Add mushroom, ¼ cup water, and stir to combine in the masala. Close the lid of the instant pot. Set Pressure Cook mode for 5 minutes at normal pressure. Set the steam valve to Sealing position.
- After 5 minutes, set the steam valve to the Venting position. Open the lid of the instant pot. Add green peas, garam masala, cream, and Kasuri methi.
- Set the SAUTE MODE for 5 minutes to soften the peas, and the curry sauce thickens a bit. Stir regularly to avoid burning the curry.
- Garnish with fresh coriander leaves.
- Serve Matar Mushroom Masala garnished with naan or jeera rice.
Recipe Notes:
- Vegan Option: To make vegan mushroom masala, use cashew cream or coconut milk instead of cream.
- Adjust the amount of red chilli or spiciness according to your taste.
- If you are using fresh peas, add them with the mushrooms so that they cook timely.
- If the curry seems too spicy for your taste, increase the cream.
- You can cook this mushroom curry on a stovetop pressure cooker, also. It takes two whistles over medium heat.
- If you are seeking a restaurant-style mushroom masala, then at each step, saute the masala till it leaves the pan’s sides. That is the only not-so-secret trick to make a classic curry.
Nutrition
We follow a strict NO SPAM Policy
