Spiced Potato Rolls

Boil, peel, and mash the potatoes (small chunks are ok). Set aside.
Heat the oil in a deep-bottomed pan. Throw in the cumin seeds and saunf (aniseed). Saute until they crackle.
Add the finely chopped onions and green chilies. Saute until the onions turn pinkish.
Add the mashed potatoes, turmeric powder, garam masala powder, coriander powder, amchur powder, salt, and a bit of sugar. Mix well. Saute the mixture for 1 minute. This forms the stuffing. Turn off the heat.
Transfer the stuffing to a plate. Let it cool completely.

Remove the dark brown crusts from the bread slices. Set aside.
Divide the stuffing into many lemon-sized portions. Take a portion in your palm and make an oval-shaped stuffing (see photo).
Take a bread slice. Dip it in water and quickly take it out. Place it between your palms and softly press to squeeze out the excess water.
Now you have a wet, thin bread slice on your palm. Place an oval-shaped portion of stuffing diagonally in the center. Join the opposite sides of the bread.
Gently press the bread along with the stuffing, so that the bread covers the stuffing completely.

Heat oil for deep-frying. Gently slide 3-4 rolls into the hot oil. Let the heat be medium-high. Turn the rolls occasionally to ensure uniform cooking on all sides.
Once they are light brown, transfer them to an absorbent paper towel to absorb the excess oil.
Repeat the same procedure to make all of the rolls.

Serve two rolls on a plate with tomato sauce and green chutney