Rinse the potatoes very well in water. Then place them in a 3 litre stovetop pressure cooker. Add water just about covering the potatoes. Also add ½ teaspoon salt.
Pressure cook the potatoes for 5 to 6 whistles on medium to medium-high heat.
When pressure settles down on its own, then only open the lid. Then check the potatoes with a knife, and it should slid easily. Drain all the water and set aside the potatoes. Let them become warm or cool at room temperature.
Making potato stuffing
Then peel and grate them in a bowl. You can even mash them with a potato masher or fork.
Add chopped coriander leaves and finely chopped green chilies.
Add all the spice powders - red chilli powder, black pepper powder, garam masala powder, cumin powder and dry mango powder.
Also add salt as per taste.
Mix very well. Check the taste and add more spice powders, salt and dry mango powder if required.
Take a portion of the mixture and make small to medium rolls of potato filling. The size of the rolls will depend on the size of the bread.
Take the bread slices and slice off the side crusts.
Preparing bread slices
Take ⅓ cup water in a plate or a bowl. Dip one bread slice in the water completely.
Simply keep the bread in water and remove after 1 to 2 seconds. Let the bread absorb the water. It should get damp but not overly. Otherwise the bread slice breaks. The idea is to make the bread moist enough so that it becomes pretty flexible which would make the rolling and shaping easier.
Press the bread between your palms so that the excess water is drained.
Make sure the bread stays intact and does not break. So press gently.
Now place the bread on a tray or board or plate.
Making bread roll
Place the prepared potato stuffing roll on one side of the moist bread slice.
Gently roll the bread and join the edges.
Press the edges and seal them. Also press the top and bottom parts and seal them.
You should get a neat bread roll. Also there should not be any uncovered potato filling as when frying they will leak out in the oil. If there are any uncovered edges, then simply cover with a piece of soaked and drained bread and press it to get an even cover. Forming the bread roll is not so easy part for beginners and with practice you will learn.
Shape and make bread rolls this way with the remaining bread slices.
Frying bread roll
Heat any neutral flavored oil for deep frying or shallow frying bread rolls in a kadai or pan. When the oil becomes medium hot, then add the bread roll. Do not over crowd the kadai. Add 3 to 4 bread rolls depending on the size of the kadai.
The oil has to be moderately hot. If the oil is not hot enough, the moist bread will absorb a lot of oil. If the oil is very hot, the bread will brown quickly and unevenly with uncooked insides.
Fry them till they become crisp and light golden in color.
Then turn over each bread roll with a slotted spoon.
Continue to fry and turn over as required for uniform frying. Fry till they look crisp and golden.
Then using a slotted spoon remove them draining as much oil as possible in the kadai or pan.
Place them on kitchen paper towels for extra oil to be absorbed. While still hot serve them. In the same way, fry the rest of the bread rolls.
Serve bread roll hot or warm with your favorite accompaniment like tomato sauce or green chutney or cilantro chutney or mint chutney.
If making for small kids, then skip the green chilies and red chili powder.
Remember to deep fry in a moderately hot oil. You don't want the bread to soak up a lot of oil. A warmer oil will make the bread soggy with oil. If the oil is very hot, the crust will get browned too much and the inside portion will be undercooked.
You can use multi grain bread, whole wheat bread, brown bread or even white bread.
Instead of dry mango powder, you can use lemon juice or dry pomegranate seeds powder (anardana powder). Some chaat masala can also be added to the potato stuffing.
Herbs like mint leaves also give a good taste to the stuffing. You can either use both coriander leaves or mint leaves or swap the coriander leaves with fresh mint leaves.