These Indian-spiced potato stuffed bread rolls are quick, easy, and flavor-bursting snacks. Crispy on the outside and soft and spicy on the inside. Bread with spicy potato filling makes it a mouthwatering snack that goes perfectly well with your favorite chutney with a cup of tea or coffee.

Indian Spiced Potato Stuffed Bread Roll [Vegan]



Cooking Time




For the Stuffing:

  • 4-5 medium-sized potatoes, boiled and peeled
  • 1 tablespoon finely chopped coriander
  • 2 teaspoons red chili powder, or to taste
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon amchoor (dried mango powder)
  • Salt, to taste
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 onion, chopped
  • 8-10 raisins

For the Bread Rolls:

  • 6-8 bread slices
  • Water, for soaking bread
  • Oil, for deep-frying


To Make the Stuffing:

  1. Heat a skillet; add coriander seeds and fennel seeds and toast. Remove and slightly crush them.
  2. In a bowl, add boiled potatoes, chopped coriander, red chili powder, garam masala powder, dried mango powder, toasted and crushed
  3. coriander seeds, fennel seeds, and salt. Taste and add more salt or spice powders if required.
  4. Mash well to make a mixture. Add onions and raisins and mix well again. Divide mixture into 6-8 small-to-medium rolls, depending on the size of the bread and how many you are going to use.

To Make the Bread Rolls:

  1. Cut off the edges of bread slices. Dip one slice of bread in water. Take out and press between palms to squeeze out excess water.
  2. Place on stuffing ball in the center of the bread. Close the edges and roll again to make into a ball.
  3. Repeat with the reaming bread slices.
  4. Refrigerate for 30 minutes.
  5. Heat oil in a pan and deep-fry them until they are crisp and golden.
  6. Drain on an absorbent paper. Serve piping hot with any chutney or sauce.