Heat oil in a pan and add ginger, cumin seeds. Sauté and add green chilli and spices.
Mix and add boiled and mashed potatoes.
Mix well and add coriander leaves.
Cut all edges of sandwich bread with a wet knife.
Take 1/2 cup of water on a plate. Dip one bread piece in water.
Quickly squeeze excess water by pressing it in your palms. Do it gently.
Place a heap of potato stuffing in the center of this squeezed bread.
Roll over the sides to cover the potato stuffing to form long, cylindrical rolls. (you can use water to seal any open edges).
Repeat this process with each slice of bread.
Heat oil in a big kadhi or pan and place one by one four rolls in it.
Fry from this side for 5 to 6 minutes and then flip to fry from another side. (don’t move for the first 2 minutes or else your roll will break or stick with the pan).
Once they are golden in color, take them out from the oil. Drain on a paper towel.