Take 5 pieces of medium-sized potatoes, wash them and peel them. If you are not using a pressure cooker to boil them, cut them into small cubes. When done, strain the water, put the potatoes in a bowl, and mash them using a stainless-steel glass or a masher.

Now, when the potatoes are cool enough, add ½ tsp of regular table salt along with ½ tsp of chili flakes, ½ tsp of black pepper powder, and ½ tsp of oregano powder to it. (Pro tip: Skip chili flakes if you are making the rolls for kids. Also, skip oregano powder if you do not have it at home. However, it adds to the taste and flavor).

Follow it with 1 tbsp of finely chopped fresh coriander leaves, 1 medium piece onion, 1 medium piece capsicum, and ½ tsp of fresh green chilies, all finely chopped. (Pro tip: Be careful about the amount of green chiles you add because you have already added chili flakes into it. You can add finely chopped pieces of other vegetables of your choice and peas to it as well if you want).

Then add, ¼ tsp of garam masala powder and ½ tsp of dry mango powder (amchur) to it. Mix them all nicely and keep the mixture aside for about 5 minutes to set properly and all the spices to blend perfectly.

Now, take a little bit of the potato mixture in your hand and give it a cylindrical shape like a potato finger. Repeat it to make similar potato fingers from the entire mixture.

Now, take 10 to 12 bread slices. Take 5 or 6 slices at a time on a rolling surface and cut their edges. Keep them aside. (Pro tip: Do not throw the edges of the bread. You can make bread crumbs of it).

Roll the bread pieces one by one. Do not add any water. Keep them aside. (Pro tip: Rolling the bread removes its sponginess. If it breaks during the process, you can dab a little bit of water at that place and then roll it).

Now, it is time to make the slurry. Take a bowl and put 2 to 3 tsp of corn flour, 2 to 3 tsp of refined wheat flour (maida), ½ tsp salt, ½ tsp chili flakes, and mix them nicely. Now, add a little bit of water and mix it nicely so that there are no lumps in it. Then add enough water to make a smooth and free-flowing slurry. (Pro tip: The amount of corn flour and refined wheat flour must be equal to make the slurry).

Now, take about 100 gm of bread crumbs and spread them on a tray. (Pro tip: You can use store-bought bread crumbs. You can also make them using the edges of the bread slices you have cut before. Just roast them a bit and grind them coarsely in a mixer grinder).

Now, take a processed cheese slice, put a potato finger on it, and roll it.

Put some slurry on one edge of the bread. Press it to complete the roll. Do the same for all the rolls.

Now, cut the excess bread in the two ends of the roll so that the bread and potato finger align perfectly with each other. Make all the rolls in the same way repeating the above two steps and keep them on a plate.

Now, take one roll at a time, dip it in the slurry to coat it nicely from all sides, put it in the tray full of bread crumbs, and coat it nicely on all sides. Do the same for all of them and keep them aside on a plate. (Pro tip: Coating the bread rolls nicely is a crucial step. It will not only give the rolls a nice crunchiness but will also ensure that the oil does not seep in and make the roll too oily from the inside).

Now, take a kadai, put enough cooking oil in it, and heat it on a high flame. Then, when the oil becomes hot, turn the flame to medium, and release each bread roll gently from the side. (Pro tip: Be careful not to splash hot oil while putting the bread rolls in the kadai. Do not put too many pieces at a time. Frying in batches will ensure even frying and proper cooking of the stuffing inside).

Fry the rolls for about 3 to 4 minutes on a medium flame until their color changes to a nice golden brown. Flip them once or twice in between and take them out when these are cooked nicely from the outside as well as from the inside. Fry all the rolls in the same way. (Pro tip: If you have taken fewer bread slices, you can store the remaining pieces after coating them with bread crumbs in an airtight container in the fridge. You can fry them within the next couple of days as and when needed).

Your tasty and crunchy homemade bread rolls are now ready. Lay them on a plate and serve them hot with a bowl of mint sauce and tomato sauce or tomato ketchup.