Boil the potatoes until fork-tender, then mash them smoothly.

Dice the onion and green bell pepper into very small pieces.

Grate the carrot and finely chop the coriander leaves leaves.

Place 300 g boiled mashed potatoes, diced onion, diced green bell pepper, grated carrot, and coriander leaves in a mixing bowl.

Season the vegetable mixture with salt, 1/2 teaspoon black pepper powder, and 1 teaspoon chaat masala.

Mix the filling thoroughly until the vegetables and spices are evenly distributed.

Trim the crusts from 4 white bread slices, then flatten each slice with a rolling pin.

Place one-quarter of the potato filling in the center of each flattened bread slice.

Roll each bread slice tightly around the filling and press the seam closed.

Roll each filled bread roll in bread crumbs until its exterior is fully coated.

Heat 480 ml vegetable oil in a deep frying pan over medium-high heat.

Fry the coated bread rolls for 4 to 6 minutes until crisp and deep golden brown.

Lift the rolls from the oil and drain them briefly on a plate.

Serve the crispy potato bread rolls hot with chutney and tomato ketchup.