Indulge in these golden, crispy bread rolls, perfect for any tea time or casual gathering. Each bite features a savory, spiced vegetable and potato filling wrapped in a crusty bread exterior. Simple to prepare with easily accessible pantry ingredients, these finger foods are best served hot alongside your favorite tangy ketchup or spicy chutney. Enjoy the satisfying crunch and aromatic flavors that make this snack an absolute crowd-pleaser for parties, get-togethers etc .

6 large Bread
3 medium Potato (boiled & mashed)
1 medium Onion (finely chopped)
Capsicum( 1/2 (combination of red and green, finely chopped))
1 medium Grated Carrot
2 Green Chilli (chopped)
1 tsp Salt
1 tsp Cumin Powder
1 tsp Red Chilli Flakes
1 1⁄2 tsp Chaat Masala
1 tsp Pepper
1 tsp Garam masala Powder (Hot Spices)
handful Coriander Leaves (chopped)
3 tsp Cornflour (Cornstarch)
breadcrumbs( as needed)
For deep frying Oil
1
Place the bread slices (edges removed) into a food processor and pulse a few times to create a coarse mixture.
2
In a bowl, combine the pulsed bread, mashed potatoes, onion, capsicum, carrot, and green chilies.
3
Add the salt, cumin powder, chili flakes, chaat masala, pepper, garam masala, and fresh coriander leaves to the bowl.
4
Mix all ingredients thoroughly until a firm, dough-like consistency is achieved.
5
Rub a little oil on your palms to prevent sticking, then take a portion of the mixture and shape it into small, uniform rolls.
6
Prepare a slurry by mixing 3 teaspoons of corn flour with a small amount of water; it should be neither too thin nor too thick.
7
Place breadcrumbs on a separate plate.
8
Dip each shaped roll into the corn flour slurry, then roll it generously in the breadcrumbs until completely covered.
9
Heat enough oil in a deep pan. Once hot, maintain a medium flame and deep fry the rolls in small batches of three.
10
Fry until they reach a lovely golden brown color, then remove and drain on a paper towel. Serve hot with your favorite dip.

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