First of all peel and chop boiled potatoes.

Heat oil in a non stick pan. Once hot add cumin seeds/Jeera.

Once it crackles add chopped onion. Saute it well.

To this add green chillies and miced ginger.

Once it's nicely combined and cooked add chopped potatoes.

Next goes red chilli powder, garam masala powder, coriander leaves and amchur/ dry mango powder. Give a gentle stir.

In the last before switching off the flame add lemon juice.

Your potato stuffing is ready. Let it cool completely.

In a wide bowl add water. To this mix salt and red chilli powder.

Now prepare your bread by trimming the brown edges. If you are using fresh bread then just sip your fingers and dab the bread slice to make it moist.

And if using leftover slices, just dip and quickly remove slice of bread.

Immediately press in between your palms to remove excess water, without breaking the slice.

Now place the potato stuffing in the center, lengthwise diagonally, as shown in the picture.

First fold the slice, holding both edges from the centre, and then from the other side. Give this a cylindrical shape.

Seal the edges firmly, if required dab some water to seal. Make the remaining Rolls in same manner.

Keep in airtight container in the fridge, if you are making it ahead or till the time you need it for frying.

Heat enough oil in a deep pan/kadai. Make sure the oil is hit enough, otherwise rolls would absorb more oil.

Once it's hot, lower the flame to medium heat and add bread rolls one by one. In a go don't add more than 3 pieces.

Deep fry till rolls turn golden brown in colour. Remove this on absorbent tissue paper. Your crispy bread rolls are ready to be served.

Serve hot immediately as they turn soft once cooled. It tastes amazing with chutney or tomato ketchup.