Bread Potato Rolls

🔥 Prep

• Peel and boil the 3 potatoes until tender, then drain and mash.
• If using fresh peas, shell the 30 g green peas; if frozen, thaw and drain.
• Trim the crusts from the 6 bread slices (optional) and flatten each slice with a rolling pin to about ½ cm thickness.
• In a small bowl, combine 0.5 tsp garam masala, 0.5 tsp amchur powder, and 1 tsp salt; mix well.
• Measure out 3 tbsp oil for shallow frying and set aside.

🔥 Cook

• 1. In a pan, heat 1 tbsp of oil over medium heat and add the thawed peas; sauté for 2 minutes until just tender.
• 2. Add the mashed potatoes to the pan, sprinkle the spice mixture over, and mash together for 1 minute until evenly combined; remove from heat and let cool slightly.
• 3. Place a tablespoon of the potato‑pea filling in the centre of each flattened bread slice, then fold the sides over to form a tight roll, sealing the edges with a little water if needed.
• 4. Heat the remaining 2 tbsp of oil in a non‑stick skillet over medium‑high heat until shimmering.
• 5. Gently lay the rolls in the skillet, seam‑side down, and fry for 3‑4 minutes on each side, turning carefully, until the bread is golden brown and crisp.
• 6. Transfer the rolls to a plate lined with paper towels to absorb excess oil; let rest for 1 minute before serving.

🔥 Serve

• Arrange the hot potato rolls on a serving platter and garnish with a sprinkle of chaat masala or fresh cilantro if desired.
• Serve with mint‑coriander chutney and tamarind sauce on the side.
• Pair with a hot cup of masala chai or a glass of buttermilk (chaas) for a complete snack.