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Home » Breakfast and Brunch » Aloo Bread Roll Recipe

Published: Apr 12, 2024 | Modified: Apr 12, 2024 by Hina Gujral

Aloo Bread Roll Recipe

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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!

side shot of potato bread roll stacked on a black ceramic plate with green chutney
Jump to:
  • 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)
aerial shot of potato bread roll stacked on a black plate with green chutney

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.

aerial shot of potato bread roll breakfast table
Can I bake a potato bread roll?

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.

Can I make the bread roll in advance and freeze it?

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

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Potato Bread Roll

Aloo Bread Roll Recipe

Bread Roll is a crispy Indian-style potato snack. This easy and tasty potato bread roll recipe is totally worth bookmarking.
5 from 6 votes
Save Saved! Print Pin Rate
Course: Breakfast
Cuisine: Indian
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 rolls
Calories: 927kcal
Author: Hina Gujral
  • Mixing Bowl
  • Frying Pan
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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

Calories: 927kcal | Carbohydrates: 58g | Protein: 8g | Fat: 76g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 169mg | Potassium: 1106mg | Fiber: 7g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 51mg | Calcium: 99mg | Iron: 3mg
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Reader Interactions

Comments

  1. Zachary Spiegelman says

    January 19, 2019 at 4:46 am

    Hina,

    Love you content+recipes. We are an indochinese restaurant with 24 locations around the US and would love to talk with you about doing a collab. Looking forward to hearing back from you!

    Reply
    • Hina Gujral says

      January 19, 2019 at 7:30 pm

      Please reach me at [email protected]. Thanks, Hina

      Reply
  2. sindhi khaana says

    February 01, 2019 at 5:14 pm

    love your blog.

    sindhi khaana

    Reply
    • Hina Gujral says

      February 04, 2019 at 10:25 am

      Thank You 🙂

      Reply
  3. online cake delivery in lucknow says

    February 04, 2019 at 12:46 pm

    5 stars
    Amazing recipe! easy way to make..

    Reply
  4. isola says

    April 06, 2020 at 6:01 am

    Thank you for the recipe! I totally need to try this 😀

    Reply
    • Hina Gujral says

      April 06, 2020 at 10:46 am

      Always my pleasure 🙂

      Reply
  5. ronak mehta says

    July 23, 2020 at 2:47 pm

    Hello, I read your article and your information is really amzing and very helpful for me. keep it up and Thank you very much:)

    Reply
    • Hina Gujral says

      July 23, 2020 at 7:05 pm

      Thanks a lot, Ronak!

      Reply
  6. Shruthi says

    March 02, 2021 at 6:03 pm

    I tried this for breakfast today and it was just perfect!

    Reply
    • Hina Gujral says

      March 03, 2021 at 11:22 am

      I am so happy you liked the recipe!

      Reply
5 from 6 votes (5 ratings without comment)

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Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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