Crispy Vegetable Rolls

1.In a pan, heat a tablespoon of oil over medium heat and add cumin seeds. Allow them to sizzle for a few seconds.

2.Add the ginger-garlic paste and sauté until fragrant, about 1 minute.

3.Add the mixed vegetables and cook for 5-7 minutes until they are tender. Stir occasionally to prevent sticking.

4.In a bowl, combine the cooked vegetables with the boiled and mashed potatoes. Mix well.

5.Add garam masala, red chili powder, turmeric powder, chopped coriander leaves, and salt to the mixture. Stir until all ingredients are well combined.

6.Take a spring roll wrapper and place a spoonful of the vegetable mixture at one end. Fold the sides over the filling and roll tightly to form a roll. Seal the edge with a little water.

7.Repeat the process with the remaining wrappers and filling.

8.In a deep frying pan, heat oil over medium heat. Once hot, carefully add the rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.

9.Remove the rolls from the oil and place them on paper towels to drain excess oil.