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Cooking Time

Preparation Time :5 Min

Cook Time : 35 Min

Total Time : 40 Min


Serves : 4
  • 6 medium sized Bread

  • 6-7 medium-sized Potato

  • 1 medium-sized Onion

  • 1 tbsp Ginger-Garlic paste

  • 1 tsp Cumin seeds

  • 1 tsp Green Chili paste

  • 2 dried red Chilies

  • 1 1/2 tsp Salt

  • 100g Cornflakes crumbs

  • 200 ml Oil

  • 1 tbsp Amchoor powder

  • 1/4 tsp Hing

  • 4 tbsp Maida

  • 200 ml Water

  • 1/2 tsp Kasori methi

  • 1 tsp Cumin powder


  • Take a pressure cooker pour 150 ml water, potatoes (cut in half) and 1/2 tsp salt. Cover the lid and pressure cook the potatoes for 5 min, firstly in medium flame then after 1 min in low flame.
  • Now take out the potatoes in a plate and peel off the skin. Mash the potatoes properly when it cools down.
  • Heat the kadhai in medium flame, pour 1 tbsp oil. In the hot oil add cumin seeds, hing, dried red chilies and chopped onions. Sauté it till becomes soft and golden.
  • After that add ginger-garlic paste, green chili paste, cumin powder and amchoor powder. Now add mashed potatoes and kasori methi. Mix them properly for a minute.
  • Transfer the mixture in a plate and let it cool down.
  • Cut out the sides of the bread. Then sprinkle some water over them so that it becomes soft and is easy to roll.
  • Flatten the bread and add 1 tbsp potato mixture and roll it.
  • After that take a kadhai and heat in medium flame and pour the rest of the oil. Then take a small bowl and pour water and maida and a make paste which is neither too thick nor too thin.
  • Now dip the roll in the maida slurry and coat it with cornflakes crumbs. Lower the roll in hot oil. Fry it in low flame till golden colour appears.
  • Transfer the BREAD ROLLS in a plate and have it with any dip or sauce of your choice.