Bread Rolls…never enough


My Mom didn’t deep fry stuff often…I mean, not often enough according to me…she believed in healthy wholesome  food and deep fried oily stuff wasn’t part of it…if she only knew what all I ate outside when she wasn’t around, am sure she would have gladly put the kadhai on the gas more often…Bread Rolls were a special Sunday Breakfast treat, provided we had behaved ourselves during the week…well, thank God for my sissy who was better at hiding stuff than I was, that we got to eat these at least once a month…the morning would start with me coaxing her to make at least a hundred for me and ended up with me throwing a tantrum because she didn’t…fast forward to now and things haven’t changed much…except it’s me doing the cooking now and hubby throwing a tantrum because when I do make them, I never ever make enough!!

Bread Rolls


  • White Bread
  • Corn Starch
  • Water
  • Oil, for deep frying

For the filling:

  • Potato, boiled, grated or mashed
  • Paneer/Indian Cottage Cheese, grated or crumbled
  • Onion, finely chopped
  • Coriander leaves, chopped
  • Green chilies, finely chopped
  • Salt
  • Red Chili powder
  • Aamchur/Dried Mango Powder
  • Roasted Cumin powder


Mix equal quantities of potato and paneer. Add in rest of the ingredients for the stuffing according to taste. Mash everything together really well , make small balls and keep aside.

Remove the crusts from bread slices.Take one slice, moisten it with water, squeeze out the water by pressing down flat on the palm. Place the stuffing ball on top, cover and mould into desired shape.

Mom would fry these directly but since I am in constant fear of frying and things bursting in hot oil , I dip them first in slurry of cornstarch and water before deep frying in hot oil on medium flame till golden brown.

Serve hot with ketchup and mustard.

You can make a healthier version adding other boiled/steamed assorted veggies of your choice into the filling.



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