1 tsp chilli powder (less or more depending on taste)
Salt to taste
Oil for deep frying
Hold the bread slices together and cut the rough edges.
Boil potatoes ( the best is to pressure cook them since this will be the fastest)
Meanwhile, chop onions, green chillies, coriander, garlic and green chillies finely. Keep aside.
Once potatoes are cooled, peel and mash. Add all Ingredients except the bread and oil. Mix well.
Take a little water in a flat plate and dip the bread slices one by one in it. Squeeze excess water from the bread slices and keep them aside on a tissue. Make sure that the slice does not get too soft or watery or too hard.
Heat oil in a deep frying pan / kadai.
Take a slice of the wet bread on a dry plate. Spread some potato mixture on it. Roll the bread slice towards you till the edges meet. Seal the edges by pressing the bread slice. Pat the roll to even out edges. This may seem a little difficult at first, but you will get used to it. Deep fry in hot oil. Repeat for remaining slices.