Heat a pan. Add oil, black mustard seeds. Let it crackle.
Add curry leaves, hing, cumin powder, chopped ginger and chopped garlic. Saute it for a min.
Add salt, turmeric powder, chopped green chillies, red chilli powder, boiled mashed potatoes.
Mix well and cook for 2-3 mins. Transfer it to a bowl.
Take the bread slices. Cut the edges.
Moist them with water. Flatten the bread with a rolling pin.
Fill the bread with the potato filling, moist the edges with water and press to close the bread by sticking the edges. Take little bit of water in your hands and shape the rolls.
Dust the rolls lightly in besan.
In a deep pan, heat oil. Deep fry the rolls until it becomes brown and crispy.
Serve it on a plate with mint and tamarind chutney on the side.
