Herb-Infused Stuffed Potato and Bread Rolls

1.Boil the peeled potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

2.In a mixing bowl, mash the boiled potatoes until smooth but slightly textured.

3.Add chopped coriander, parsley, green chili (if using), ground black pepper, salt, cumin powder, and finely chopped onion to the mashed potatoes. Mix thoroughly. If the mixture feels too dry, add water tablespoon by tablespoon to achieve a soft, spreadable consistency.

4.Take each slice of white bread and gently flatten it using a rolling pin to make it pliable.

5.Place about 2 tablespoons of the potato-herb mixture in the center of each flattened bread slice.

6.Fold the bread edges over the filling, sealing the mixture inside to form a neat roll. Press the edges gently to close completely.

7.Preheat the air fryer to 180°C (356°F) for 3 minutes.

8.Place the stuffed rolls seam-side down in the air fryer basket, ensuring they do not touch each other.

9.Cook for 10-12 minutes, turning halfway through, until the bread is golden brown and crisp. If desired, lightly brush the rolls with water or non-stick cooking spray before cooking to enhance browning.

10.Remove the rolls from the air fryer and let them cool for 2 minutes before serving.

11.Serve warm with your choice of chutney, ketchup, or yogurt dip.