Mashed Potato Egg Roll

Ingredients

1. Boil potatoes in pressure cooker.
2. Peel and cut into small cubes.
3. Cut Boiled eggs also as small as possible.
4. Heat oil in a frying pan.
5. Tamper aniseed or cumin seed in that oil.
6. And onions and saute till light brown.
7. Gently stir in tomatoes.
8. Fry till it becomes soft.
9. Add potatoes with turmeric powder and keep stirring for few more minutes.
10. Mix ground paste and stir till moisture is absorbed.
11. Finally add cut pieces of egg, salt and garam masala powder.
12. Remove from fire and garnish with finely cut coriander leaves.
13. Take a slice of bread, dip it in cold water and lift out immediately.
14. Press flat with both palms to remove excess moisture.
15. Repeat the same with another slice of bread.
16. Place teaspoon full of filling in between these slices.
17. Press gently so that extra water is squeezed out and both pieces are stuck together.
18. Sprinkle rawa on both sides and roll gently with rolling bin.
19. Deep fry in hot oil till crisp and brown.
20. Serve hot with tomato ketchup.