Directions

1. 1. Fry the onions and ginger garlic paste till the raw smell disappears.
2. 2. Add the potatoes and other vegetables and fry till there is no moisture.
3. 3. Add the masalas, lime juice and corriander leaves and turn for 2 minutes.
4. 4. Remove from fire.
5. 5. Cut out the outer crust of the bread.
6. 6. Dip the slices in water and squeeze out the excess water.
7. 7. Keep a spoonful of filling on the bread slice.
8. 8. Close with wet hands to make an oblong roll
9. 9. Keep in the fridge for 1 hour.
10. 10. Deep fry till golden brown and crisp.
11. 11. Serve with tomato ketchup