First to make the stuffing, take a bowl and add potatoes, peas, onions, green green chilies, cilantro, red chili powder, salt, ginger garlic paste, amchoor powder and garam masala.
Mix together, and add any extra spice to taste. Keep aside.
Take a bowl and add water and dip a slice of bread in water then squeeze excess out between your palms.
Some people remove the crusts first, but I prefer to keep them.
Add about 2 tbsp of potato mixture to the center (more/less depending on size of slice). Make a roll in whatever shape you’d like.
Repeat for all bread and keep aside.
Start a fry pan on medium heat. Add oil and wait until oil is hot.
Put a roll into the oil and fry until every side is brown. Remove and put on a paper towel to remove excess oil.
Fry all the rolls in the same manner. Make sure the pan is not too crowded, otherwise the rolls may break or not be crispy.
Serve piping hot or room temperature with green or imli chutney and tea/coffee. Enjoy!
These rolls keep well in the fridge in an airtight box – they’re great for traveling, parties, and picnics. You can also assemble the day before frying.
