Heat oil in a pan and add cumin seeds. When they splutter, add onion and fry till brown. Then add ginger garlic paste, turmeic powder, chilli powder, cumin powder, coriander powder, garam masala powder, salt and saute for a while. Next add mashed potato and coriander leaves and cook for a minute or two. Turn off the flame. Keep it aside to cool down.

Now take the bread slices and cut the edges.

Take water on 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 tightly to squeeze out all the water.

Now place the potato coated egg at the centre of the bread slice and gently close it from all sides. With the help of both hands roll and make oval shape. Do similar egg bread rolls with rest of the coated eggs & bread slices.

Dip the prepared egg bread rolls into maida-corn flour batter and coat them with bread crumbs.

Deep fry them in hot oil until golden brown over a low flame. Remove and drain on paper towel.

Thus ready is the egg bread roll to be served hot with sauce or chutney.