Coriander Butter Masala Bread Rolls

1.Heat the butter in a pan over medium heat. Add cumin seeds and let them splutter.

2.Add the finely chopped tomatoes and sauté until they soften and the oil starts to separate.

3.Stir in the boiled and mashed potatoes, followed by garam masala, red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for 2-3 minutes until everything is well combined.

4.Remove from heat and add the chopped coriander leaves. Let the mixture cool down slightly.

5.Take each bread roll and carefully cut a slit on the top without cutting all the way through. Gently hollow out a little of the inside to make space for the filling.

6.Stuff each bread roll with the prepared masala potato mixture, pressing gently to fill them well.

7.Heat oil in a frying pan over medium heat. Once hot, place the stuffed bread rolls in the pan and fry until golden brown on all sides, turning occasionally to ensure even cooking.

8.Remove the rolls from the pan and place them on a paper towel to absorb excess oil. Serve hot with chutney or ketchup.