Cut beans, carrots, potatoes, peas into small cubes for the filling
Cook the vegetables except onion in water with salt for 6 min
Heat oil in a medium skillet and add the onions, ginger, and green chillies, and saute until translucent
Add the garam masala, turmeric powder, red chilli powder, and saute for a few seconds
Add the cooked vegetables and saute for 2-3 minutes,cook until water evaporates
Add the cilantro and lime juice , stir and remove in a bowl and let it cool
TTO MAKE ROLLS-Remove the crust from the bread slices,Take a slice and immerse it in water and remove immediately
Place the slice between your palms and squeeze out the water gently, keeping the shape of the slice intact
Place 1-1 1/2 tsp of the veggie filling on the slice and roll gently, and seal all the edges
Repeat with all the slices and refrigerate for at least 2 hours
Heat the oil for frying
Deep-fry the veggie bread rolls on medium-high heat until golden brown
Drain on a paper towel for a few seconds and place on a phulka grill or wire rack to cool a bit
Serve the veggie bread rolls warm with a chutney of your choice
