Ingredients

Makes between 18 – 20 rolls

 6 medium potatoes

350g Peas

3 medium Carrots

1 small can Sweet corn

25 slices White Bread

1tsp Crushed Garlic

1tsp crushed ginger

1tsp Green Crushed Chilli

2 tlb Sunflower Oil

½ Mustard seeds

½ Whole jeera/Cumin

1tsp Jeera/Cumin Powder

½ tsp chilli Powder

½  tsp Coriander powder

½ Turmeric

½ garam Masala

1 medium onion, finely chopped

1 tlb chopped fresh coriander

I heaped tsp salt

½ Pint Milk

½ tsp sugar

Sunflower oil for Deep frying

METHOD

 Peel and chop potatoes & Carrots about ½ cm cubed. Wash and drain

Heat 2tlb oil in a deep frying Pan; add Mustard seeds and whole Jeera/Cumin. As the seeds start to pop (be careful as the seeds get very hot – try and keeps as much of a distance whilst popping) add the vegetables

Stir & Add fresh chilli, garlic and Ginger, Stir and cover, cook on low heat for 5 mins

Add all other ingredients except Garam Masala, fresh coriander and onion. Stir, cover and Cook for about 20 mins until all vegetables are tender/cooked. Stir occasionally to allow even cooking

Add onion, Garam Masala and fresh coriander, Stir well

Cut Crusts off the bread

Roll bread until it is about 1mm thick

Put about a heaped tlb of veggie mixture in the middle of the rolled bread. Lift each side of the bread covering the mixture. Use milk to stick ends and sides together

Generously brush with Milk or lightly dip into a bowl of milk (to retain crispiness when frying)

Deep fry in hot oil until golden brown

Serve warm with Mint yoghurt sauce, also delicious cold – ideal for Buffets & Picnics