Boil the potatoes and peel off the skin. Mash them coarsely.
3 Medium Sized Potatoes
Add Red Chilli Powder, Garam Masala, Cumin Powder, Amchur (Dry Mango Powder) and Salt and mix everything well.
1/2 Teaspoon Red Chilli Powder, 1/4 Teaspoon Garam Masala, 1/2 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Salt, 1/2 Teaspoon Cumin Powder
Mix all the spices with the potatoes.
Take a slice of bread and soak it in water for a few seconds. Then squeeze with your hand to remove the excess water. If you want, you can remove the edges of the bread, but I personally like to keep them as they make the rolls more crunchy.
Scoop a small amount of potato filling and place it on the bread slice.
Fold the bread diagonally around the potato stuffing.
Seal all the edges by pressing gently to make a bullet shaped roll.
Heat oil in a wok and gently place all the rolls into the oil.
Fry the bread rolls on medium heat till they are golden brown and crispy and evenly cooked on all sides.
Bread Rolls is ready. Serve them hot with Coriander Chutney, Tamarind Chutney or Tomato Ketchup.