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Stuffed Surti Bhusu Sev Bread Rolls Without Potatoes | Stuffed Bread Rolls
I just love to eat these stuffed surti bhusu sev bread rolls. My mami makes them for me whenever we go to Vadodara. They are so yummy, and I can have them anytime.
The best part is that they are not too greasy and have the perfect amount of stuffing. I could eat them all day!
Another thing that sets these stuffed surti bhusu sev bread rolls apart is that it has a typical Gujarati flavor and the stuffing is not of potatoes.
In fact, potatoes are not used anywhere in this recipe, making it low on carbs too.
If you like Gujarati food, then do try this recipe at home and enjoy it with your family. They will be as much a hit with you as they are with me.
I would highly recommend these stuffed surti bhusu sev bread rolls to anyone who wants to try something new and delicious!
Making these shahi bread rolls stuffed with surti bhusu sev and dry fruits are super yummy to eat and very easy to prepare. Prepare these rolls for any holiday or any special occasion as finger food.
If you haven’t tried these delicious snacks yet, then you are definitely missing out!
How To Make Stuffed Sev Bread Rolls
Prep Time: 6 minutes
Cook Time: 6 minutes
Total Time: 12 minutes
Course: Snacks
Cuisine: Indian
Servings: 4 people/2 stuffed bread rolls per head
Author: Ranjeeta Nath Ghai
Ingredients For Surti Bhusu Sev Stuffed Bread Roll
- 5 slices Bread
- 1 cup Surti Bhusu/sev
- 1 Onion grated
- 2 tsp Coriander leaves (finely chopped)
- Salt to taste
- ½ tsp Sugar
- 1 lemon (juiced)
- 1tsp Saunf/fennel seeds
- ¼ tsp Red chilly powder
- 1 tbsp khopra powder/grated dry coconut
- ¼ tsp Garam masala (optional)
- 1 tsp Raisins (optional)
- 5 to 6 Cashew nuts (optional)
- Oil – for frying
Cooking Instructions
- Take a bowl and add surti bhusu sev/sev to it.
- Add the grated onions, fennel seeds, Coriander leaves, lemon juice, sugar, salt, red chilly powder, and khopra powder/grated coconut.
- Mix the whole stuffing mixture well.
- Incorporate raisins and chopped cashews into the stuffing and mix well. (This is an optional step if you are using dry fruits)
- The stuffing for making rolls is now ready.
- Divide the stuffing into 10 equal portions shaping them into a cylindrical shape. Arrange them on a plate.
- To make this dish, you will need ½ to ¾ cup of water in a bowl/plate.
- Cut the bread into half and dip the half-bread slice into the water. I do not discard the edges of the bread as it gives a crunchy and crispy taste, plus there is no wastage of food.
- Gently take this bread slice in one hand and use your other hand to apply pressure and squeeze out any extra water.
- Place the stuffing on top of the bread slice and roll it up, making sure to enclose all of the stuffing.
- For the rest of the rolls, follow suit.
- Heat enough oil in a wok/kadhai. For best results, ensure the oil is hot enough before frying bread rolls.
- As a test to determine if the oil is hot enough or not, simply drop a tiny piece of bread into the wok. If it rises to the surface, then you can start frying the rolls.
- Carefully lower 2 to 3 rolls into the oil.
- Fry the rolls until they are golden brown on both sides, which should take 5 to 6 minutes.
- Place the fried rolls on a plate covered with absorbent paper. Fry the remaining sev bread rolls in the same manner.
- These hot bread rolls go great with green coriander chutney, tomato chutney, or any other type of chutney!
- You can also prepare chaat from these bread rolls. For this, take 1 to 2 bread rolls on a plate and pour some green coriander chutney, sweet chutney, cumin powder, black salt, red chilly powder and some sev namkeen and serve.
Suggestions To Make Stuffed Bread Rolls
- Do not discard the edges of the bread as it gives a crunchy and crispy taste and more nutritive value, plus there is no wastage of food.
- Not only can you make these shahi bread rolls with white bread, but they’re just as delicious when made with brown bread!
- If the oil isn’t heated correctly before frying the rolls, they will absorb too much of it.
- If you don’t find or have surti bhusu then feel free to use any other sev for it.
- I like this version without potatoes. The potatoes version is different.
You Might Want To Try Some More Snacks & Salad Recipes
- Cornflakes Namkeen | Cornflakes Mixture | Cornflakes Chivda
- How To Cook Best Homemade Nachos Chips
- Best Mini Pizzas Recipe: A Perfect Snack
- Easy Potato Bake Recipe In Oven And Microwave
- Simple And Easy Stuffed Potatoes Recipe 3 Variations
- Super Easy Paneer Pakora Recipe and Hari Chutney [With Video]
- Refreshingly Delicious Macaroni and Coconut Salad (Khao Pad Mor Mee)
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- Khandvi Recipe | Besan Ki Khandvi Recipe | Gujarati Khandvi Recipe
- Easy Falafel Recipe | Falafel Tikkis Recipe
- Potato 65 Recipe | Best Vegetarian Snack Recipe | Aloo 65
Bread Rolls Without Potatoes
Recipe Name: Stuffed Surti Bhusu Sev Bread Rolls Without Potatoes | Stuffed Bread Rolls
Author: Ranjeeta Nath Ghai
Description: Making these shahi bread rolls stuffed with surti bhusu sev and dry fruits are super yummy to eat and very easy to prepare.
Preperation time: 6M
Cook Time: 6M
Total Time: 12M
Type: Snacks/Breakfast
Recipe Yield: 10 Bread Rolls
Recipe Ingredients: 5 slices Bread, 1 cup Surti Bhusu/sev, 1 Onion grated, 2 tsp Coriander leaves (finely chopped), Salt to taste, ½ tsp Sugar , 1 lemon (juiced), 1tsp Saunf/fennel seeds, ¼ tsp Red chilly powder, 1 tbsp khopra powder/grated coconut, ¼ tsp Garam masala (optional), 1 tsp Raisins (optional), 5 to 6 Cashew nuts (optional), Oil – for frying
Recipe Instructions: Take a bowl and add surti bhusu sev/sev to it. Add the grated onions, fennel seeds, Coriander leaves, lemon juice, sugar, salt, red chilly powder, and khopra powder/grated coconut. Mix the whole stuffing mixture well. Incorporate raisins and chopped cashews into the stuffing and mix well. (This is an optional step if you are using dry fruits) The stuffing for making rolls is now ready. Divide the stuffing into 10 equal portions shaping them into a cylindrical shape. Arrange them on a plate. To make this dish, you will need ½ to ¾ cup of water in a bowl/plate. Cut the bread into half and dip the half-bread slice into the water. I do not discard the edges of the bread as it gives a crunchy and crispy taste, plus there is no wastage of food. Gently take this bread slice in one hand and use your other hand to apply pressure and squeeze out any extra water. Place the stuffing on top of the bread slice and roll it up, making sure to enclose all of the stuffing. For the rest of the rolls, follow suit. Heat enough oil in a wok/kadhai. For best results, ensure the oil is hot enough before frying bread rolls. As a test to determine if the oil is hot enough or not, simply drop a tiny piece of bread into the wok. If it rises to the surface, then you can start frying the rolls. Carefully lower 2 to 3 rolls into the oil. Fry the rolls until they are golden brown on both sides, which should take 5 to 6 minutes. Place the fried rolls on a plate covered with absorbent paper. Fry the remaining sev bread rolls in the same manner. These hot bread rolls go great with green coriander chutney, tomato chutney, or any other type of chutney! You can also prepare chaat from these bread rolls. For this, take 1 to 2 bread rolls on a plate and pour some green coriander chutney, sweet chutney, cumin powder, black salt, red chilly powder and some sev namkeen and serve.
Recipe Cuisine: Indian/Gujarati
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