For bread: Mix yeast, sugar and warm water and put aside in warm place for 10 minutes. In a big bowl, take flour and add salt into it. Add yeast mixture and knead a sticky dough. Keep knead it for 15 minutes. You can take oil or butter or add some flour if needed. Knead soft and sticky dough and put aside for an hour to rise.

Mean while, add oil in a pan and once oil is hot enough, add ginger, garlic and green chilies. Once cooked, add mashed potatoes, salt and turmeric. You can also add finally chopped cilantro. Mix well and keep aside.

Back to bread dough: knead dough well again and make equal parts. Take one part of dough and flatten it on your palm. Make a small round out of potato filing and put it in dough. Form a tight ball and arrange all of them in a tray. Let them eise again for half an hour.

Once risen properly, brush it with almond oil. Bake it in pre heated oven at 400 F for 25 minutes or untill brown. Take it out and brush with vegan butter. Your atuffed breads are ready.

It goes well with green and sweet chutneys and dry garlic chutney. For variation, you can use any filing like mix vegetables, meat or tofu/paneer.