Ingredients

• 4 potatoes, medium size, boiled, peeled and mashed.
• 4 tbsp - peas, mashed, optional.
• 1 tbsp - roasted jeera/cumin powder.
• 4-5 green chillies, chopped.
• 1 tbsp - dry mango/amchur powder.
• coriander leaves handful chopped.
• Salt.
• 3 bread slices.
• 1 cup - bread crumbs.
• green or tamarind chutney to serve with.

How to Make Quick Potato rolls

• In a big bowl, add mashed potatoes and peas, mix well with hand.
• Now add jeera powder, green chillies, amchur powder, coriander leaves, salt and mix well using hands.
• Take some water in a bowl and dip the bread in the water for 2 seconds and squeeze out the water completely.
• Remember, you have to remove the 4 corners of the bread before dipping.
• Add the bread slices to the mixture and mix well with your hand.
• The bread should get mixed up perfectly in the mixture.
• Now take a handful of the mixture and make cylindrical rolls and keep aside.
• Heat oil in a kadai, take the roll and roll it over bread crumbs evenly.
• Deep fry the rolls till they turn golden brown and crisp.
• Remove and place on a tissue paper.
• Serve hot with green chutney or tamarind chutney.