Stuffed bread rolls

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