At first heat oil in a pan. Add cumin seeds and then chopped onion. Fry till onion turns brown. Add ginger garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder, salt and saute for a while. Add mushroom and saute for 5 minutes. Next add mashed potato and cook for a minute or two. Then add coriander leaves, mix well and turn off the flame. Leave the stuffing to cool down.

Once cooled, divide the stuffing into 6 equal portions and keep them aside.

Now take the bread slices and cut the edges/sides.

Take water in a bowl and dip the bread slice into water just for a second and immediately take it out.

Keep the wet bread slice on your one palm and press with the fingers of the other hand lightly to squeeze out all the water.

Now place one portion of the mushroom stuffing at the centre of the bread slice and gently close it from all the sides. With the help of both hands roll and make a oval shape. Repeat the process to make similar bread rolls with rest of the bread slices and mushroom stuffing.

Dip the stuffed bread rolls into the thin flour (maida) batter and coat them with bread crumbs.

Deep fry the prepared bread rolls in hot oil until golden brown over a low flame. Remove and drain on a paper towel.

Now ready is the mushroom stuffed bread roll to be served with sauce or chutney.