Stuffed Bread Rolls, Potato Stuffed Bread Rolls Recipe

Stuffed bread rolls recipe. These Indian style fried potato stuffed bread rolls are delicious in every single bite. With step by step pictures.

This recipe for bread rolls is from my moms old cookbook, which is more than 40 years old and has been extensively used. She even had a binding done on the cookbook when I was young so the book stays sturdy. I don’t even know if book binding shops exist anymore. School season meant that all the new books would be sent for binding. Oh!!!! those days!!!! One recipe that I fondly remember from this book is the bread rolls. I never knew that bread rolls was a common thing in North India until recently. This recipe was such a hit all the time it was made and so novel those days. Mom and I made these rolls recently and had a great time in the kitchen together.

Here is how to do stuffed bread rolls. First lets make the filling for the bread rolls. Heat oil in a pan and add in the cumin seeds and onions. Fry for a minute.

Add in the fresh peas, salt, chilli powder, turmeric and garam masala. Add little water (about quarter cup) and simmer till the peas is cooked.

Add in the boiled, peeled and roughly mashed potatoes. Add in the coriander leaves. Mix well to combine.

Divide the stuffing into 8-10 equal size oblong pieces.

Now lets stuff it in bread. Remove the crust from the bread. Gently dip the bread in water. Do not dip for long. The bread will become soggy. Just a quick dip for couple of seconds will do.

Gently press the bread between hands to squeeze out all the water. Make sure to squeeze out as much water as you can, so the bread does not break open while frying. Here is amma squeezing the bread. Those hands that tirelessly worked all the years!!

Place the bread on a plate and place the stuffing in the middle. Start covering the stuffing by bringing the ends of the bread together.

Bring the other two ends to cover the stuffing completely. Gently shape the roll on the palm so its a nice oblong.

Troubleshooting: If the stuffing break opens, just pinch that area so the wet bread closes the opening. Make sure it is smooth all around.

Repeat until all the stuffing is rolled. Heat oil in a pan to deep-fry. Heat until the oil is really hot. Gently slide the rolls in oil.

Fry till the rolls are nice and golden.

Drain the fried bread rolls on paper towels.

Serve hot with ketchup.

For the stuffing

• 2 teaspoon vegetable oil / sunflower oil
• 1/4 teaspoon cumin seeds
• 1 onion, chopped
• 1/4 cup fresh peas
• 1/2 teaspoon salt
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon garam masala
• 3 medium sized potatoes, boiled, peeled and mashed
• 2 sprigs coriander leaves, chopped

Other Ingredients

• A loaf of regular white sandwich bread
• 500 ml vegetable oil / sunflower oil to deep fry

1. Heat oil in a pan and add in the cumin seeds and onions. Fry for a minute.
2. Add in the fresh peas, salt, chilli powder, turmeric and garam masala. Add little water and saute till the peas is cooked.
3. Add in the boiled, peeled and roughly mashed potatoes. Add in the coriander leaves. Mix well to combine.
4. Divide the stuffing into 8-10 equal size oblong pieces.
5. Remove the crust from the bread. Gently dip the bread in water. Do not dip for long. The bread will become soggy. Just a quick dip for a second will do.
6. Gently press the bread between hands to squeeze out all the water.
7. Place the bread on a plate and place the stuffing in the middle. Start covering the stuffing by bringing the ends of the bread together.
8. Bring the other two ends to cover the stuffing completely. Gently roll between the palms to shape the roll.
9. Repeat until all the stuffing is rolled.
10. Heat oil in a pan to deep-fry. Heat until the oil is really hot. Gently slide the rolls in oil.
11. Fry till the rolls are nice and golden.
12. Drain the fried bread rolls on paper towels. Serve hot with ketchup.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Indian

For the stuffing

• 2 teaspoon vegetable oil / sunflower oil
• 1/4 teaspoon cumin seeds
• 1 onion, chopped
• 1/4 cup fresh peas
• 1/2 teaspoon salt
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon garam masala
• 3 medium sized potatoes, boiled, peeled and mashed
• 2 sprigs coriander leaves, chopped

Other Ingredients

• A loaf of regular white sandwich bread
• 500 ml vegetable oil / sunflower oil to deep fry

1. Heat oil in a pan and add in the cumin seeds and onions. Fry for a minute.
2. Add in the fresh peas, salt, chilli powder, turmeric and garam masala. Add little water and saute till the peas is cooked.
3. Add in the boiled, peeled and roughly mashed potatoes. Add in the coriander leaves. Mix well to combine.
4. Divide the stuffing into 8-10 equal size oblong pieces.
5. Remove the crust from the bread. Gently dip the bread in water. Do not dip for long. The bread will become soggy. Just a quick dip for a second will do.
6. Gently press the bread between hands to squeeze out all the water.
7. Place the bread on a plate and place the stuffing in the middle. Start covering the stuffing by bringing the ends of the bread together.
8. Bring the other two ends to cover the stuffing completely. Gently roll between the palms to shape the roll.
9. Repeat until all the stuffing is rolled.
10. Heat oil in a pan to deep-fry. Heat until the oil is really hot. Gently slide the rolls in oil.
11. Fry till the rolls are nice and golden.
12. Drain the fried bread rolls on paper towels. Serve hot with ketchup.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/stuffed-bread-rolls/

Coconut is the backbone of traditional south Indian cooking and not a day goes by without fresh coconut. During the yesteryear joint family days, a family would go through anywhere between one to two coconuts every single day. One of the main chore those days in the morning was to shred the fresh coconut in an “aruvamanai” – a tool used to shred coconut. Here is a picture of aruvamanai.

But now, for me at my home (a family of 3), one big coconut lasts for almost a week. Whenever I go to my hometown, I comeback with home grown coconuts from my in-laws farm. I bulk process the coconuts, shred them and freeze them all. Frozen coconuts lasts for a long time and is the best way to store them. Once thawed, they are as fresh as new. It also makes cooking that much easier as shredding coconut every day can be tedious. Morning cooking times are so precious and having ready made fresh frozen coconut is a little blessing.

Here is how I do it. Here is a video I did sometime back on shredding coconut with a knife.

I go through about 4-5 coconuts a month. This whole process will take about an hour for 5 coconuts. Break all the coconuts using a hammer or a machete.

Removing the coconut meat All you need is a heavy knife (lite ones will break) or sathagam. Sathagam is a tool primarily used in the chettinad region to shred coconut. Its now widely available in all utensil stores across Tamilnadu. Here is a picture of Sathagam – சத்தகம்

Here is a video of how to remove the coconut meat using a sathagam. https://www.instagram.com/p/BVM-cEAgtkq/

Here is all of the coconut meat that’s been removed from the shell.

Note: After removing the coconut if the brown pith covering the coconut meat is very dark, you can peel them with a vegetable peeler to get really white meat. I have kept the brown part on today. I have not peeled.

Shred the coconut Now, add the coconut meat in batches to a mixie/blender. Do not over load the mixie. Fill only until half of the mixie is full. You will need a heavy duty mixie for this and I really like my panasonic mixie. Its really powerful and is perfect for the Indian Kitchen.

Pulse the coconut several times till the desired texture you need.

I like my coconut to be really soft.

Store the shredded coconut Transfer them to zip tote bags and store it in the freezer for upto two months.

A note on thawing Try to thaw the coconut at room temperature for about 20 minutes and proceed with the recipe.