Heat oil in a pan and add cumin seeds. When cumin seeds start to crack, add onion, saute them until they become light pink.

Add bell pepper (saute 2 to 3 minutes), green peas, finely chopped green chilli, ginger and stir for few seconds.

Add the boiled peeled and mashed potatoes, red chilli powder, salt and cilantro,stir fry for couple of minutes and turn off the heat.

Taste the mixture. It should be little spicier than you like, as it will taste milder inside the bread.

Transfer them to a bowl and let them cool for some time.

Take out bread crusts and roll the bread over the Italian seasoning. Use rolling pin to do this. By  this way the herbs will stick to the bread.

Take generous amount of potato filling and put it on the bread, add grated cheese.

Hold the bread from one side and fold it and make a roll.

At the end put little water and gently press the bread so that everything sticks together.

Pre heat oven at 350F or 190C  and line the baking sheet with aluminium foil.

Transfer the rolls to the sheet, brush the rolls with some melted butter and bake them for 6 to 8 minutes

Flip them over and bake them again for 6 to 8 minutes or till they become light brown and crispy.

Bread rolls are ready to be plated. Serve the hot with spicy mint chutney or ketchup.

Note: This bread rolls can also be shallow fried on a hot tawa by adding some butter to it. Filling for the roll can be altered with any vegetable of your choice. Potatoes can also be replaced with paneer.