Bread Roll

Prepare the filling by sautéing ginger-chilli paste and peas; mix with mashed potatoes and dry spice powders.

Add finely chopped coriander leaves and mix thoroughly until a non-sticky potato dough forms.

Divide the potato filling into small uniform portions and shape them into thick professional-grade cylinders.

Trim the brown crusts from the bread slices using a sharp knife for a professional-grade smooth roll.

Dip a slice of bread quickly into a bowl of water and squeeze it between your palms to remove excess moisture.

Ensure the bread is damp and pliable but not soaking wet, as this is the secret to a professional crisp finish.

Place one potato cylinder in the center of the damp bread and fold the edges over to fully enclose the filling.

Roll the assembly between your palms into a tight, smooth professional-looking cylinder or oval ball.

Heat oil in a heavy pan and deep-fry the rolls on medium heat until they turn deep golden-brown and very crisp.

Drain on paper towels and serve the hot Bread Rolls immediately with spicy Indian chutneys.