Vegetable-Stuffed Potato Bread Rolls

1Peel and boil the potatoes (2 medium) until soft. Mash them in a bowl.

2Chop the capsicum (1), carrot (1), and onion (1) finely.

3In a pan, heat some oil and sauté the chopped vegetables along with chopped green chilies (2-3) until tender. Add salt and pepper to taste.

4Once the vegetables are cooked, add one beaten egg (1) to the pan. Mix well until the egg (1) is cooked and combined with the vegetables.

5Cut the edges of the bread slices and flatten them using a rolling pin.

6Place a portion of the vegetable mixture onto each flattened bread slice and roll them carefully to form rolls.

7In a separate pan, heat some oil for frying.

8Dip each rolled bread into a beaten egg (1) mixture and coat it well.

9Fry the rolls in the pan until they are golden brown and crispy on all sides.

10In another pan, heat some oil and sauté chopped tomatoes (2) until they turn into a thick paste.

11Serve the crispy vegetable-stuffed potato bread rolls with the tomato sauce on the side.