Air Fryer Indian Bread Roll
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This crispy Air Fryer Indian Bread Roll stuffed with spicy potato filling is a delicious snack that you can savor any time of the day. Make it for school lunches or as an after-school snack, your kids will gobble it up in no time.
Note – You don’t need an air-fryer to make these bread rolls. They can be easily pan-fried.
Disclosure: This bread roll recipe post was sponsored by the Idaho Potato Commission. All opinions, as always, are my own.
What are bread rolls?
When we talk about bread rolls, most folks all over the world picture a round roll of bread that is often served as a side with a dollop of butter. But Indian bread rolls are way different.
Slices of bread are stuffed with a spicy potato filling and then rolled to resemble either a cigar or an oval-shaped roll. This roll is then deep-fried till it is crispy and golden brown. Served with green chutney, tamarind chutney, or ketchup – this Indian snack is a perfect companion to hot ginger tea.
While these Indian bread rolls are typically deep-fried, I prefer to air-fry them, and here’s why.
Air-frying vs Deep-frying
The function of an air fryer is similar to a convection oven. It cooks by circulating hot air around the food and requires a lot less oil than deep frying where the food is cooked by submerging it in hot oil.
Air frying is supposedly healthier than deep frying but contrary to popular belief, deep frying at home is not all that bad. The one thing we associate with deep-fried foods is greasy and oily food. But it doesn’t have to be that way. Deep frying when done right can result in crispy, delicious food that doesn’t soak up oil. It is also a lot quicker than air frying.
I prefer air frying because of the following reasons –
- It is a relatively hands-free approach – it is just like baking in an oven.
- You don’t have to worry about how to use the leftover oil from deep frying.
- I am petrified that I might tip the wok/kadhai while deep frying (I can be clumsy).
- After deep frying (especially in the US), the whole house seems to reek of oil for a few hours (ugh!).
How to make crispy bread roll recipe
Making these Indian bread rolls involve four easy steps –
- Boiling potatoes – I use an Instant Pot to fasten the process. You can use any electric or stovetop pressure cooker.
- Making the stuffing – Mash the potatoes and saute them in oil along with cumin and a few spice powders. You can use an Instant Pot or a wok to saute the stuffing.
- Making the rolls –
- Use a rolling pin to flatten the bread slices. Place the potato stuffing and spread it evenly.
- Roll the bread slices tightly into a long cylinder. Seal them properly.
- Repeat the process for the rest of the bread slices.
- Air frying the rolls – After preheating the air-fryer for about 5 minutes at 400°F, place the bread rolls in the air frying basket. Air fry these rolls for about 10 minutes at 400°F till they brown on all sides. [I really like Phillips Air fryer because it evenly heats the rolls from all sides so you don’t have turn the rolls mid-way]
Variations
These bread rolls can be filled with a variety of stuffings. For example –
- Leftover pav bhaji – make sure it is not runny. Heat up the bhaji to thicken it if needed.
- Leftover mashed potatoes – After Thanksgiving, most of us have leftover mashed potatoes. Spice it up any way you want and use it as a filling for this bread roll.
- Replace the potato stuffing in this recipe with paneer (cottage cheese). If you have leftover fillings from making paneer paratha, use them in this recipe.
- You can also add peas in the stuffing. Use about 1/2 cup of peas and boil them with potatoes and mash them well. It tastes just like a samosa filling.
Other favorite tea time snack recipes that we often make at home –
- Corn bhel – Try this non-traditional way of making corn bhel or corn chaat and you’ll be hooked. While most Indian street food demands a mandatory drizzling of tamarind chutney and green chutney, this no-fuss corn bhel recipe doesn’t require either.
- Poha Chivda – Make this poha chivda under 10 minutes – makes for a great after school snack.
- Cereal chivda – Turn your leftover cereals into a snack (Cereal Chivda) that your kids will love to munch on during a road trip or after school.
- Chutney cheese quesadilla and mini veggie tortilla rolls – Two super easy snack options that come together in minutes.
- Shankarpalli – It is an extremely addictive snack that we can’t get enough of. Learn how to prepare Shankarpali in 30 minutes!
- Bombay Sandwich – You’ll fall in love with this grilled veggie sandwich – bread slathered with butter and green chutney, layered with veggies and then grilled to perfection. Learn how to make this sought-after Indian street food at home.
I would like to thank the Idaho Potato Commission for sponsoring this Air fryer potato bread rolls recipe.
Air Fryer Indian Bread Roll Recipe
Ingredients
- 4 medium-sized potatoes peeled and chopped
- ½ teaspoon salt
- water as needed
Spices for the stuffing
- 1 tbsp olive oil
- 1 teaspoon cumin seeds
- 1-2 Indian or Thai green chilies (Bird's eye) chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- salt as needed
- 1 teaspoon garam masala
- 1 tablespoon lime juice
- ¼ cup chopped cilantro
- 12 slices white bread
Instructions
Boiling potatoes
- Place the peeled and chopped potatoes in the steel insert of the Instant Pot.
- Add water till the potatoes are submerged. Add 1/2 teaspoon of salt and mix well.
- Close the lid and set the vent to sealing position.
- Pressure cook on high for 8 minutes. When the cooking cycle is complete, release pressure by moving the vent to the venting position.
- Drain the water and mash the potatoes and transfer it into another bowl.
- Rinse the Instant Pot steel insert and wipe it clean.
Making the stuffing
- Add oil in the steel insert of the Instant Pot. Set the Instant Pot to ’Sauté’ mode and adjust to normal.
- Once the oil is hot, add cumin seeds. When they start to sizzle, add green chilies. Sauté them for about 10 seconds.
- Add cumin and coriander powder along with salt, turmeric powder and garam masala. Mix well and then immediately add the potatoes along with lime juice and cilantro.
- Mash using either the back of your spatula or a potato masher until no lumps remain.
Making the rolls [Takes a minute per roll]
- Flatten the bread slices (one at a time) using a rolling pin.
- Take about 1.5 tablespoons of the potato stuffing and spread it evenly over a flattened bread slice.
- Roll the bread slices tightly into a long cylinder. Dab the edges of the bread with water to seal them.
- Repeat the process with the rest of the bread slices.
Air frying the rolls
- Set the air fryer at 400°F. Let it preheat for about 5 minutes.
- Place the rolls inside the basket and let it cook for about 10 minutes at 400°F. Note – depending on the size of your air fryer, 3 to 6 rolls might fit in and you'll have to make it in batches.
- Serve hot with green chutney or ketchup.
Notes
- Some recipes call for trimming the edges – you don’t have to. If they come off while rolling, trim it off with a knife.
- Don’t have an air-fryer? Pan fry or deep fry these rolls till they turn golden brown.
- Leftover pav bhaji – make sure it is not runny. Heat up the bhaji to thicken it if needed.
- Leftover mashed potatoes – After Thanksgiving, most of us have leftover mashed potatoes. Spice it up any way you want and use it as a filling for this bread roll.
- Replace the potato stuffing in this recipe with paneer (cottage cheese). If you have leftover fillings from making paneer paratha, use them in this recipe.
- You can also add peas in the stuffing. Use about 1/2 cup of peas and boil them with potatoes and mash them well.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
