Serves: 9-10 rolls
INGREDIENTS
1 medium sized chopped onion
1/2 cup peas
3-4 medium sized boiled potatoes
9-10 bread slices (white/ brown/ multi-grain)
1 tsp mustard seeds (rai)
Few Curry leaves
1 tsp coriander powder (dhaniya powder)
1/2 tsp garam masala
1/2 mango powder or chaat masala ( amchur powder)
Salt and red chilli to taste
1 cup water
Oil for deep frying

METHOD
In a pan, put some oil, add mustard seeds and let it splutter, add curry leaves and chopped onion. Cook onion till golden in color.

Add peas. Cover and cook for 5 minutes or till it's done. If required add little water.

Once peas are done, add salt, coriander powder, garam masala, mango powder  and chilli. Mix well. Add roughly mashed boiled potatoes.

Mix well. Cook for 2-3 minutes.

Turn off the gas and keep aside.

Take bread slices trim the edges. Using rolling pin flat the slice from all over.

Take water in deep bowl or pan, dip bread slice and squeeze out the excess water by pressing it between your palm. Make sure not to dip it too much in water. Once it's little wet from both the sides start squeezing the water.

Now keep potato stuffing on it and roll the bread as shown in pics below.

Stuff and roll all the breads and keep aside for at least 15 minutes to let bread dry. More the dried bread more it will be crispy.

Heat oil to medium. Don't deep fry on low or high flame. Flame should be medium.

THE ONLY SECRET TO GET SUPER CRISPY BREAD ROLLS IS TO DRY IT FOR MINIMUM 15-20 MINUTES BEFORE FRYING. BASICALLY THE BREAD SHOULD NOT BE MOIST.

Deep fry till golden brown and serve hot or pack in kids school lunch box.

YOU CAN EVEN USE GRATED CHEESE IN FILLING TO MAKE IT MORE TASTIER.