North Indian Potato Brunch Rolls
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Potato rolls were and are a family favourite. There is something so comforting about soft bread stuffed with aromatic, lightly spiced peas and potatoes. The icing on the cake for me is the ketchup for dipping. Trust me, give it a go! Every Sunday morning, we would sit together for this brunch and I would have 10 rolls at the very least.
I have no recollection of how these rolls were introduced in our lives, but one morning my mom made these, and being the potato lover that I am, I was in heaven. If you’ve followed me on the blog for awhile, then you know potatoes are my favourite food! From Aloo Parathas (potato-stuffed parathas), to North Indian Aloo Dum (steamed baby potato curry) to Creamy Mashed Potatoes and French Fries of all kinds (on their own or in poutine!), potatoes really are an integral part of my life!
The best way to describe these North Indian Potato Brunch Wraps would be my heart on a plate! If you didn’t know, at the time of writing this, I just released my Make Cooking Fun! e-book and my Live to Cook challenge, and this recipe fits in the final theme of the Live to Cook challenge! The two guides go hand-in-hand! You can participate in the challenge whenever you’d like, but if you’re subscribed to me on YouTube, then I’m actually hosting a contest to win a signed copy of my Restaurant to Home cookbook, which is planned to release early this new year! Be sure to click here to get your free goodies, and if you’re on YouTube, then join the Live to Cook challenge with me! Details on how to participate are here!
Whenever I’ve slept in late, I’m having a lazy weekend morning, or I just have lots of potatoes and need something warm and hearty, these Indian Potato Rolls are the way to go! I love the soft and flavourful potato and pea filling, and the toasty white parathas are the perfect way to envelop that filling! They’ll definitely warm you up if it’s a chilly day, and they’ll make your belly and your soul happy!
Make sure to watch the video at the bottom of this post so you get a visual representation of how to make the perfect fried chicken at home! I’ll show you how to make the marinade and how to deep fry the chicken wings so you get the perfect colour and to ensure that the chicken is fully cooked! Make sure to subscribe to me on YouTube if you’re not already so you always know when the corresponding video to all of my recipes go live! I love filming the recipes since I find watching the demonstration is a nice complement to the written recipe and you’re set up for success! Let’s get cooking!
How to make the potato stuffing
The 3 Key Spices
Turmeric: Adds lots of colour and lots of flavour, which can be described as earthy but sweet. Turmeric is popular in Indian cuisine and has recently gained lots of popularity in the Western world due to its numerous health benefits. How about that Turmeric Latte!
Ground Cumin: Usually know for its warm spiciness with a hint of lemon. When added to the potatoes, I feel it adds a mild spiciness and freshness.
Ground Coriander: This spice is a must-have for this potato stuffing and plays a major role in adding an intense earthy and lemony flavour and fragrance to the potatoes. You don’t need too much of it as its versatile flavour develops and intensifies as it cooks.
Method
Heat oil in a pan on medium heat. Add in the cumin seeds and when they start to change colour and become aromatic, add in the hing followed by ginger, garlic and onions.
Once onions start to caramelize and get some colour, add in turmeric, coriander powder, cumin powder, and chili powder. Stir and cook for 1-2 minutes. Then add in the peas and the green chiles. Cook for 2-3 more minutes.
Add in the potatoes and lightly mash with a potato masher or with the back of a spoon, mix well to combine with the masala. Season with salt to taste and garnish with lemon juice and cilantro if desired.
What makes this a great brunch
Convenient and easy to prepare for large crowds since you can just make a big batch of the potato stuffing. Once the prep is done, paratha breads fly out of the kitchen with hot potato stuffing within minutes. It is also easy to make the paratha beforehand and keep them warm, so the entire family can enjoy it together.
Preparing these paratha’s is incredibly easy, all purpose flour or maida is used to make the breads, which makes them extra soft. I have detailed instructions on my recipe page for White/Maida Paratha recipe, but here is the breakdown:
Add the flour into a mixing bowl. Using your hands or a stand-mixer, start mixing the flour and gradually add water until you've reached a soft but not sticky consistency with the dough.
Once the dough is ready, roll it out using a rolling pin and divide it into 7-8 equal portions for this recipe. Form dough balls and roll out each one further into flat discs.
Heat a tawa or any pan on medium-high heat. Add some ghee onto the pan to bring extra flavour onto your paratha if you wish. When the pan is hot, gently lay the dough onto the pan.
Cook until you see bubbles begin to form, then flip onto the other side. Add some more ghee if you are using it. Cook until you see a golden-brown colour. Add the potato stuffing down the centre of each paratha and enjoy fresh brunch rolls with yogurt or ketchup.
If you are on a crunch for time, no need to prepare the paratha’s. A pack of tortillas is all you need to get breakfast or lunch sorted. Plus, this is really popular among kids!
They make for great take-along lunches and are delicious either hot or cold.
Can I re-use any leftover potato stuffing?
Honestly, that is the best part. My customary ritual every time I make the stuffing is to “taste” it over some bread. So naturally, it goes great in sandwiches. These also go great wrapped in puris, eaten like a dry vegetarian curry with your favourite bread, stuffing for samosa and so much more!
Watch How to Make North Indian Potato Brunch Rolls here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!