Method:

1. Heat the oil in a frying pan and add cumin seed. As cumin seed starts cracking add green peas, green chili and ginger, stir for a few seconds. Add potatoes and all the spices, chili powder, mango powder, salt, cilantro, stir fry for a minute. Turn of the heat. Taste the mix it should be little spicier then you prefer as it will taste milder after filling in bread. Set aside.
2. Trim the edges of the bread slices, cut into two pieces. Set aside.
3. Take about 1-1/2 tablespoons of mixture and roll them in oval shape. Make 12 rolls. The size of potato roll will depend on the size of the bread.
4. Take small bowl of water for wetting the bread.
5. Take one slice of the bread and dip in the water lightly on one side. Place the slice in between your palms and press squeezing out the access water. This will make the bread moist.
6. Place the filling in the center of this bread and completely cover it all around giving the oval shape. Repeat and make all the rolls. Before frying let them sit for about 5 minutes. This will evaporate some of the water from the bread and it will absorb less oil when frying. The Bread Rolls will also be crispier.
7. Heat the oil in a frying pan on medium high heat, and drop the rolls slowly not over lapping.
8. Fry the Bread Rolls until they are golden brown, turning occasionally. This should take about 2-3 minutes.
9. Take them out over paper towel