Bread rolls are such a popular snack or appetizer that is prepared by stuffing inside dough seasoned fillings, and then rolled into forms, which can either be fried or baked to perfection. Bread rolls originate from several different culinary traditions from around the world. Regional ingredients and preparation methods complement different fillings for bread rolls worldwide. Such is the versatility of bread rolls that could be an excellent go-to snack and even a perfect party starter or even a light meal. The bread roll, as it stands in its simplest form is to say, pure baked bread with the crust removed, flattened out with a rolling pin to give it an oval shape, and then filled with a savoury or sweet mixture. Savoury fillings may include mashed potatoes spiced up with herbs and chilli or vegetables like peas and carrots, even minced meat. These are tightly rolled, sealed at the edges, and either shallow fried till golden and crisp or baked for a lighter version. To make bread rolls sweetly, fruits, nuts, or sweetened cheese mixtures can be used as fillers, or dusted with sugar or cinnamon after cooking. Preparing is easy, but one needs to pay close attention not to tear the bread while rolling, and the stuffings need to be aromatic but not too moist. They are so crispy on the outside and soft, and flavourful on the inside. Whether for snacking, a lunchbox treat, or a dinner party, these bread roll recipes satisfy your desire for comfort food.

• 4 large potato
• 9-10 bread slices
• 1/4 tsp garam masala
• 1/4 tsp red chilli powder
• 1/4 tsp black pepper powder
• 1/2 tsp cumin powder
• 1 tsp mango powder
• 1 green chilli
• 2 tbsp coriander leaves
• 1/2 tsp salt
• Oil

• Start here with the recipe for a bread roll, Wash the potatoes properly and remove all the dirt. Place it in a 3-litre capacity stovetop pressure cooker and add enough quantity of water to submerge the potatoes.
• Add salt for flavour - 1/2 teaspoon. Close the lid, and the potatoes must be cooked in the pressure cooker with medium to medium-high heat for 5 to 6 whistles. Wait until pressure is released naturally, then open the lid and check if the potatoes are cooked through by inserting a knife or fork; it should pierce easily. Drain the water and let the potatoes cool to room temperature.
• Peel the potatoes after cooling, then shred or mash them with a fork or a potato masher. Mix the mashed potatoes in a large mixing bowl, and then add chopped coriander leaves, finely chopped green chillies, red chilli powder, black pepper, garam masala powder, cumin powder, dry mango powder, and salt to taste.
• Mix all of them well taste the mixture and adjust for seasoning if it is needed. Once mixed, you take portions of the potato mixture and shape it into small to medium-sized rolls. Roll size should match your size of bread slices.
• Cut off the crusts from both the sides for 9 to 10 slices of bread. Dip one bread slice into the shallow plate containing ⅓ cup of water for just 1 to 2 seconds to moisten it. Do not drown the bread; otherwise, it will tear. Using your fingers to squeeze out most of the water, squeeze the damp bread slice gently between your palms. The secret here is to get the bread moist and pliable enough to roll easily and not tear.
• Place one potato stuffing roll on the edge of the moist bread slice. Roll it carefully, putting the potato filling inside it.
• Press the edges in to seal the roll tight and not expose any filling. Also, press the top and bottom edges so that they form a neat roll. Repeat the same process with the remaining bread slices and the potato filling to make all the bread rolls.
• Heat oil for frying in a deep pan or kadai. The oil should ideally be moderately hot. If it becomes too hot, the bread rolls get brown in a jiffy, and the inside remains uncooked. If the oil is not hot, then too much oil gets absorbed by the bread.
• Add 3 to 4 bread rolls at a time depending upon the size of the pan and fry on medium heat until crispy and golden brown by stirring in between occasionally.
• Now fry the bread rolls and remove them from the oil with a slotted spoon once fried and drain excess oil.
• Serve them hot with your choice of accompaniments, such as tomato ketchup, green chutney, cilantro chutney, and mint chutney. Place the fried bread rolls on a plate lined with kitchen paper towels so that any excess oil can be absorbed.