To begin with, heat 1 tablespoon oil in a pan. While the oil is heating, add cumin seeds and allow it to crackle. Then, add chopped green chillies and fry for another few seconds

Cumin seeds and chopped chilies added in pan
After the cumin and green chillies releases its aroma, then add chopped onions and fry until soft and pink. Once the onions turns pink and raw smell goes off, take it off the heat, Then, allow it to cool completely.

Chopped onions added in pan As the onions cools off, in a large, add boiled potatoes. Along with potatoes, add coriander leaves, mint leaves, coriander seeds, garam masala powder, chaat masala, salt and cooled onion chilli mixture.

Combine everything together very well to form the stuffing of the roll. Then, divide the stuffing into equal small lemon sized balls.

Make Stuffed Rolls
Now, take one bread slice and dip it in water for just a second.

Squeeze it well flat between the palms and place it gently onto a clean wet muslin cloth or cotton hand kerchief.
Next, then place the stuffing mixture ball in the center.

Carefully, bring the edges together along with the cloth (like a money bag) and squeeze it to seal the stuffing within. Do not over squeeze it or it will tear the rolls.

Open the cloth and take the stuffed roll out.
You will see a nice, round potato roll is ready.

Repeat the same for the remaining slices and mixture balls.

Once all the rolls are ready, then heat enough oil in kadhai or deep pan.
Coat rolls in beatn egg them in bread crumbs
Gently, slide in the oil all stuffed rolls and fry them until golden and crisp. Repeat the same for all them.

We Store Or Freeze these Roll In A Freezer
Yes, we can freeze these stuffed rolls in a freezer for good 2 months. Mostly during Ramadan, we make these in bulk and freeze them. To freeze them, place all the rolls onto a lined tray or plate with the gap of an inch at least and freeze for 2 hours. Once they are frozen enough, gather them and store in clean zip pouch or air tight container.