Ingredients

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white bread slices,
4 medium sized potatoes,
1 onion,
4 green chilies,
2 big garlic cloves (or 4 if small in size),
1 small piece ginger,
coriander leaves,
salt,
Oil for frying,

 

Method :

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For the filling

1. Boil potatoes. Chop onions into small pieces.

2. Grind chilies, ginger and garlic into a fine paste. Mash potatoes and add the onions, ground paste, coriander leaves and salt. Mix and knead with hands.

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For the cover:

3. Trim the brown edges of bread slices. Dip the slices into water. Press lightly in the palms to remove the water. If the bread is too soft, slices turn pulpy if dipped into water. So, just sprinkle water onto the slices instead of dipping them.

4. Put some filling on the center of the slice and roll the slice over the filling tightly. Join the edges. Take care not to break it.

6. Heat oil in a pan. Deep or shallow fry the rolls till golden brown and crisp.

Serve with coconut and coriander chutney and tomato ketchup.

Variation: Add chopped tomatoes in the filling.