Ingredients

• 4 - potatoes, boiled and mashed.
• 1/2 cup - boiled peas.
• 4 - green chillies.
• 1/4 cup - finely crushed cornflakes.
• 1 inch piece - ginger.
• 2 tbsp - coriander.
• 1 tsp - mint leaves, finely chopped.
• 1/4 tsp - amchoor powder.
• 10 slices - sandwich bread.
• oil to deep fry.
• Salt to taste.

How to Make Potato - Bread Bullets

• Mix all ingredients except bread and oil.
• Wet a slice of bread by dipping in milk for a second.
• Pat out excess milk.
• Place a tsp of mixture in the centre in oblong shape.
• Fold over remaining slice and roll between palms gently.
• Take care there are not openings where filling will pop out.
• A smooth, cylindrical, tapered tip roll should result.
• Repeat for 2-3 slices.
• Heat oil well, till smoky.
• Slide in prepared rolls, deep fry on medium heat.
• Flip slowly, and fry golden evenly.
• Drain, cut in two, serve with sauce or chutney.
• Repeat for remaining slices and filling.