Aloo Stuffed Bread Rolls

1.Prepare the filling: Heat a non-stick pan over medium heat and dry roast cumin seeds and mustard seeds until they start to pop, about 30 seconds. Add finely chopped onion and green chili, sauté until translucent, about 3 minutes.

2.Add turmeric powder, coriander powder, garam masala, and salt. Stir well to combine the spices with the onion mixture.

3.Add the boiled and mashed potatoes to the pan. Mix thoroughly to combine with the spices. Cook for 3-4 minutes, stirring occasionally, to let the flavors meld. Remove from heat and stir in chopped fresh coriander leaves. Let the filling cool to room temperature.

4.Prepare the bread rolls: Take a slice of white bread and gently flatten it using a rolling pin to make it easier to roll without tearing.

5.Place about 2 tablespoons of the cooled potato filling in the center of the flattened bread slice.

6.Moisten the edges of the bread slice lightly with water to help seal the rolls.

7.Roll the bread tightly around the filling, pressing the edges to seal completely. Repeat with all slices.

8.Preheat the air fryer to 180°C (350°F) for 3 minutes.

9.Place the stuffed bread rolls seam side down in the air fryer basket, ensuring they are not touching to allow even cooking.

10.Air fry the rolls at 180°C (350°F) for 12-15 minutes or until the bread is golden brown and crisp. You may turn them halfway through cooking for even browning.

11.Remove the rolls carefully and let them cool for 2 minutes before serving.

12.Serve warm with green chutney or ketchup as a healthy snack or appetizer.