Bread Roll Recipe with Step-by-Step Photos – Delicious Crispy Bun with Filling, Spiced, and Smooth Mashed Potato. A muffin is a delicious snack that can be made in no time if you have boiled potatoes left. These muffins are a home favorite and I usually pair them with evening tea as a snack.
It was the first time I had these muffins in my school lunchroom. A middle-aged woman in her 40s that everyone used to call her a house-aunt and get it during break hour.
He carries them in large steel jars and will keep them warm when he serves them to us. They were served with a white pea curry that would be warm enough with the hot Bread Roll Recipe. I’ve gotten addicted to this combination of curry buns and peas.
I often make a beeline for the muffins because they sell like hotcakes. She also becomes lethargic and fades with coconut sauce. One option I had no other choice when the muffin was finished.
So I had no idea how this muffin was made. So when the scroll as shown in the home science kitchen lab and then when I finally got it … I clearly have a connection. This was the same wrapper my aunt used to make. For a long time to learn how to make this muffin.
When I’m filling, I usually use the same potato filling as my aloo paratha. We prefer a little acidity for the potato filling, so I add dried mango powder or anar dana powder (dried pomegranate powder).
We also collectively prefer the flavor of Anardana in our potato filling for samosas, Tikki, and paratha over dried mango powder. So when I have powdered anar dana I either add it to my potato filling or use dried mango powder. You can use any of them. They both work well in the recipe. You can try both and choose the ones that you or your family prefer.
To make muffins, I used whole wheat bread. You can even use whole wheat Bread Roll Recipe, whole wheat bread, or even white bread. Even two or three-day bread works well. In case you are curious about the baked version, you can check out this Cheese Roll Bread recipe. Another similar recipe you can check out: paneer.
How to make Bread Roll Recipe
A) Pressure cooking of potatoes Bread Roll Recipe
1. Thoroughly wash 3-4 large potatoes or 425 grams of potatoes in water. Then put them in a 3-liter pressure cooker. Just add water to cover the potatoes. Also, add half a teaspoon of salt. Cook potatoes by pressing 5 to 6 yolks over medium to medium-high heat. When the pressure settles on its own, open the lid. Next, inspect the potatoes with a knife and they should slide off easily. Let the potatoes heat up.
B) Make the potato filling Bread Roll Recipe
2. Then peel and grate. You can even mash it with a potato masher.
3. Add 2 tablespoons of chopped coriander leaves and 1 finely chopped green bell pepper.
4. Add ¼ teaspoon powdered red pepper, 1 teaspoon powdered black pepper (or ground black pepper), 1 teaspoon powdered garam masala (or add as needed), 1 teaspoon powdered cumin, and 1 teaspoon mango powder. Dry or add as needed. Also, add salt to taste. You can add half a teaspoon of lemon juice or half a teaspoon of dried pomegranate seed powder instead of dried mango powder.
5. Mix well. Check the flavor and add more powdered spices, salt, and dried mango powder if necessary.
6. Take a portion of the mixture and make small to medium rolls of the potato filling. The size of the bun will depend on the size of the bun.
Prepare sliced Bread Roll Recipe
7. Take slices of bread and cut them from the side crusts.
8. Drink half a cup of water in a plate or bowl. Submerge a slice of bread completely in the water.
9. Simply hold the bread in the water and take it out after a second or two. Let the bread absorb the water. It should get wet but not excessively wet. Otherwise, the slice of bread will break. The idea is to moisten the bread enough so that it becomes very elastic, which makes it easier to roll and shape.
10. Press the bread between the palm of your hand until excess water comes out.
11. Make sure the bread remains intact and does not break. So press gently.
12. Now place the bread on a tray, plate, or plate.
Bread Roll Recipe
13. Place the prepared potato filling roll on one side of the moist bread slice.
14. Gently roll the bread and bring the edges together.
15. Touch the edges and seal them. Also, press the upper and lower parts and lock them.
16. You should have a muffin. Also, there shouldn’t be any exposed filling from the potatoes as it will spill into the oil when frying. If there are exposed edges, just cover it with a soaked, drained piece of bread and press down to get a flat top. Making muffins is not an easy task for beginners and with practice, you will learn.
17. Shape and roll this way with the remaining slices of bread.
Fried Bread Roll Recipe
18. Heat oil for frying or muffins in a cart or skillet. When the oil is medium hot, add the muffin. Kadai is not crowded. Add 3 to 4 muffins depending on the size of the Kadai. The oil should be moderately hot. If the oil is not hot enough, the damp bread will absorb a lot of oil. If the oil is too hot, the bread will brown quickly and unevenly with the inside raw.
19. Fry the muffins until crisp and light golden in color.
20. Then flip each muffin.
21. Continue frying and stirring as needed for regular frying. Fry until the bun is crisp and golden.
22. Next, with a slotted spoon, lift the fried bun.
23. Place crisp buns on kitchen paper towels to absorb extra oil. While still hot, serve the muffins. In the same way, fry the rest of the rolls.
24. Serve the muffins with your favorite sides like tomato sauce or salsa verde. You can even sprinkle on some chat masala while it’s serving.