Bread Roll

Ingredients

• 1 Bread (a whole loaf)
• Oil (for frying)
• 1/4 kg Boiled potato
• 1/2 cup Boiled green peas
• 1 1/2 cup Finely chopped boiled vegetables (carrot, beans, cauliflower)
• 1/2 cup Chopped onion
• 1/4 cup Chopped capsicum
• 1 1/2 Teaspoons Ginger-green chili paste
• 1 Teaspoon Chili powder
• 1/2 Teaspoon Garam masala powder
• 1/4 Teaspoon Turmeric powder
• 1 Tablespoon Chopped coriander leaves
• 1 Lemon
• as needed Salt

Instructions

1. Heat a little oil in a pan, add the onion, capsicum, and ginger-chili paste, and saute until reddish. Once wilted, add the boiled, drained vegetables and the mashed potato, and saute well.
2. Add turmeric powder, salt, chili powder, and garam masala powder, and stir. Finally squeeze in the lemon and scatter coriander leaves, then remove from heat.
3. Take bread bought the day before and trim the crusts off each slice.
4. Keep a wide bowl of water ready, dip each slice in it and take it out immediately. Hold it flat in your palm, press with the other hand to squeeze out excess water, place a little masala along one edge, and roll it up like a mat. Then roll it firmly into a tube shape by hand, making sure the masala doesn't leak out.
5. Shape all the bread slices this way and refrigerate for 2 hours. Just before serving, deep-fry in hot oil until golden and serve with tomato sauce.