Breakfast made easy with air-fryer baked Vegan bread rolls. They are the perfect grab-n- go rolls that are healthy, filling and made with simple ingredients. A yummy breakfast that you will just love!
Servings 6 PIECES
- 6 slices of Vegan sourdough bread
- 2 medium Potato (boiled and peeled)
- 1 small Onions (diced)
- 1 cup Green Peas (boiled)
- 1/2 teaspoon Paprika ( or Red chili powder)
- 3/4 teaspoon Cumin powder ( or Cumin seeds, crushed)
- 1 tablespoon Chopped cilantro leaves
- - - Season to taste
- - - Oil to cook the stuffing
MAKING POTATO PEA FILLING
Heat oil in a pan, add chopped onions and saute until translucent. Add boiled peas and saute for 1-2 minutes.
Mix in all the spices one by one. Add boiled potatoes and chopped cilantro leaves.
Mix until well blended.
Allow it to cool completely.
Let's begin stuffing the bread. Take water in a bowl. Partially dip bread in water. The main idea is to make bread flexible enough to roll.
Remove and squeeze hard to drain all the excess water. Bread should not feels sticky in between your hands if it does press more to drain all the water.
Place the cooled down potato mixture in the center.
Begin by rolling in the edges...
Pinch both the edges together...
Bring in the other two edges.
Start rolling it in between your palms.
Keep rolling till it forms a cylindrical shape...
And is sealed from all the sides.
Bread rolls are ready.
I prefer to air-fry them. Arrange rolls in your airfryer.
Cook @350 degrees F for 15 minutes.
If you prefer a deeper color, cook for another 3 minutes. Remove and serve hot
Heat oil in a kadhai/pan and start adding bread rolls to the hot pan.
Cook on medium flame and keep applying oil as and when needed.
Cook until evenly brown from all the sides, turning occasionally.
Remove and serve hot with hot sauce or green chutney of your choice.
This recipe is quite versatile, feel free to tweak it as you like. Not a potato lover then try these other combinations-
These are just some handful of ideas. Let your imagination run wild. Feel free to double up on these rolls as they will be in demand the very next day too. 😋
These yummy breakfast bread rolls freeze well. Simply shape them and store in an airtight container. When ready to cook, thaw in the refrigerator and bake as directed. Stays good for 2 months.
- scrambled eggs
- tofu/paneer stirfry
- yellow lentils (moong dal) sauteed with onions and spices
- mixed veg saute.
Calories: 69kcal | Carbohydrates: 14g | Protein: 3g | Sodium: 14mg | Potassium: 369mg | Fiber: 3g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 18.6mg | Calcium: 32mg | Iron: 2.9mg