Bread Roll (Coated with Sesame Seed)

Servings: 2-3
Preparation time: 5-6 minutes.
Making stuffing time: 7-8 minutes.
Stuffing time: 1 minute (each).
Frying time:3-4 minutes(each batch).
Total time: 19 minutes.

“Bread Roll” is a timeless Indian snack loved across generations for its crisp outer layer and flavourful filling. Though nowadays many modern versions include cheese or paneer stuffing.

Here I have prepared the traditional recipe with a slightly spiced potato filling, coated with sesame seeds for extra crunch. This old-fashioned version carries the comforting taste of homemade goodness; soft inside, crispy outside, and full of charm.

In my version of the Bread Roll, I kept the essence of the traditional recipe alive while adding a subtle twist. The sesame seed coating makes this recipe stand out, which adds a delightful crunch and a nutty aroma to every bite. It’s a perfect harmony of simplicity and taste; a true reminder of how classic recipes can shine with just a small personal touch.

These golden, crispy rolls are perfect to serve with Green Chutney or Tomato Ketchup and makes a great choice for breakfast, evening snacks, or festive gatherings.

Ingredients:

Bread: 4-6 slices
Seasame Seed: 3-4 tablespoon
Milk: 1/2 cup
Cooking Oil: for Deep Frying

For Stuffing:

Onion: 1 no. (small size)
Green chilli: 1 no.
Boiled potato: 1 no. (Medium size)
Peas: 2 tablespoon
Coriander leaves: 2 tablespoon (Chopped)
Cashew nut: 10-12 no.
Salt: 1 teaspoon
Black salt: half teaspoon
Chilli powder: half teaspoon
Garam Masala Powder: 1/4 teaspoon
Turmeric powder: 1/4 teaspoon
Cumin: 1/2 teaspoon
Mustard Seed: 1/4 teaspoon
Whole Coriander seed: 1teaspoon
Mustard Oil/ Cooking Oil: 1 tablespoon
Dry Mango Powder: 1/2 teaspoon

Preparation:

Chop onion, green chilli and coriander leaves into small pieces. Keep aside.
Chop Cashew nuts into two halves, keep aside.
Mash boiled potato, keep aside.
On a chopping board carefully cut the bread side crust with knife, keep aside.

Method:

For preparing stuffing:

Heat a fry pan with 1 tablespoon oil.
Add mustard, cumin and coriander; Sputter for few seconds.
Add cashew nuts; stir fry on medium low flame for a minutes.
Add onion, green chilli and peas; fry on medium flame for couple of minutes.
Add all dry powder masala and salt, add 1 tablespoon of coriander leaves and boiled potatoes; stir fry for couple of minutes.
Put off the flame; let it cool to room temparature, stuffing is ready .

For Frying Bread Roll:

Take one prepared bread slice and dip in milk; squeeze off extra milk by help of palm, put prepared potato stuffing on the slice, cover the stuffing by folding the bread slice and seal by closing the corners (so that the stuffing seal properly), shown as in photo.
Make it round ball shape, roll sesame seed all over the prepared ball, keep aside.
Finish to make all bread slices one by one, keep them covered.
Heat oil in a heavy bottom pan; when oil become medium hot; slowly and carefully add 3-4 no. of prepared ball (donot over crowd) depending upon the size of pan.
Deep fry the ball till golden colour appears all around; turn in between for uniform frying.
Carefully remove the roll from pan; drain as much oil as possible in the pan.
Put on the kitchen paper towel to absorb extra oil.
Serve piping hot, pair with Green Chutney.