Prepare the Potato Filling:

Temper the Spices:

• Heat 1 tbsp oil in a medium saucepan on medium heat.
  1 tbsp Oil
• Add 1/4 tsp cumin seeds and allow them to splutter.
  ¼ tsp Whole Cumin

Cook the Aromatics and Spices:

• Add 2 tbsp chopped onion and sauté until golden brown.
  2 tbsp Onion
• Stir in 2 tbsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/4 tsp chili powder, 1/4 tsp coriander powder, and 1/2 tsp cumin powder.
  ½ tsp Ginger-Garlic Paste, ¼ tsp Turmeric Powder, ¼ tsp Chili Powder, ¼ tsp Coriander Powder
• Cook for 1-2 minutes, allowing the spices to release their flavors.

Mix in Potatoes and Peas:

• Add 2-3 tbsp green peas and 1 cup boiled mashed potatoes
  2 tbsp Green Peas, 1 cup Potato
• Add 2 tblsp of water to prevent burning
• Mix thoroughly to combine with the spices.
• Add 1 tbsp chopped coriander leaves and Season with 1/4 tsp salt and 1/4 tsp chat masala.
  ½ tsp Cumin Powder, 2 tbsp Water, ¼ tsp Chat Masala
• Stir well and cook for 2-3 minutes until the filling is slightly dry.
• Turn off the heat and Set aside to cool

Assemble the Rolls:

Prepare the Bread:

• Trim the edges of the 6-8 slices of white bread for a smoother roll.
  1 tbsp Coriander Leaves
• Using a rolling pin, flatten each bread slice.

Fill the Bread:

• Place 1-2 tbsp of the potato filling in the center of each flattened bread slice.
• Roll the bread gently, sealing the edges with a little water if necessary.
• Repeat the process with the remaining bread slices and filling.

Coat and Fry the Rolls:

Coat the Rolls:

• Roll each prepared bread roll in 1 cup bread crumbs to ensure even coating.

Deep Fry the Rolls:

• Heat enough oil in a deep frying pan or deep fryer on medium-high heat.
  8 slices white bread
• Fry the rolls in batches until golden brown and crispy, about 3-5 minutes per batch.
• Remove with a slotted spoon and place on paper towels to drain excess oil.