Bread Potato Rolls are crunchy outside, spicy and soft inside.

Time: 30 minutes


  • 8 slices of bread
  • 2 tbsp butter
  • For the filling:
  • 2 cups of boiled, peeled, and mashed potatoes
  • ½ cup sliced onions
  • ¼ cup green peas (optional)
  • ¾ tsp ginger garlic paste
  • ½ tsp chilli powder (adjust to taste)
  • ¼ tsp turmeric powder
  • ¼ tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp lemon juice
  • 1 tbsp oil
  • Salt to taste


  • Boil the potatoes either by pressure cooking them or steaming them until soft
  • Peel, mash, and set aside 2 cups
  • If you plan to add green peas, place ¼ cups in a microwave-friendly container, add enough water to cover it, and microwave on high for 2-3 mins or until cooked. Set aside.
  • Heat 1 tbsp oil in a pan and add the ½ cup sliced onions
  • Fry until light golden brown and the edges brown a bit
  • Add all the spices – ¾ tsp ginger garlic paste, ½ tsp chilli powder (adjust to taste), ¼ tsp turmeric powder, ¼ tsp cumin powder, and 1 tsp coriander powder
  • Fry until the spices are roasted and the onions turn a dark golden brown
  • Add the peas and mashed potatoes
  • Mix well, add salt and lemon juice, and mix again
  • If you have some coriander leaves handy, chop some and throw them in
  • Mix again well and set aside to cool down
  • Meanwhile, remove the crust from the bread slices
  • Using a rolling pin, roll each bread slice as flat as possible
  • Place 1-2 tsp of the potato filling on one end and roll tightly inwards
  • Place some water along the other edge and seal
  • Place sealed side down so the rolls won’t open
  • Proceed with the remaining bread slices and filling
  • Spread a generous amount of butter on the rolls
  • Toast the bread rolls until nicely browned and crisp outside
  • Serve bread potato rolls hot with ketchup

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