Vegetable bread roll

Ingredients: 
2 Medium sized potatoes
1 Carrot
4-5 French Beans
Handful of shelled peas(Fresh or frozen, both will do)
Salt as per taste
1-2 Green chillies (Adjust as per heat of chillies and your requirement)

1/4 tsp or less Turmeric powder(optional)
1/2 tsp Coriander powder
1/4 tsp Garam masala powder
Few generous pinches of Amchoor powder

1 tsp of crushed ginger garlic(or paste of it..about 4 garlic cloves and 1 inch piece of Ginger)
Juice of Half a Lemon (increase the quantity if not using Amchoor)
Fresh coriander leaves for garnishing

6 Slices of bread (Brown or white both will do)
1 Tsp oil to saute the vegetables
Oil for frying

Procedure: 

1. Boil /pressure cook the potatoes . Shell the peas, peel and chop the carrot into tiny pieces. Chop the french beans too.
2. If using fresh peas, add these to boiling water in a pan , after few seconds, add carrot and french beans pieces too. Cook till peas are soft.If using frozen peas, then first cook carrot and French beans and add frozen peas just before switching off the gas. Drain and set aside.(Reserve the liquid for another meal or simply let it cool and use it to dip your bread for roll, later) .
3. Now peel the potatoes and chop or mash them . Add the boiled veggies and keep aside
4. In a pan or Kadai, add crushed ginger garlic, saute till change in colour, add all the dry masalas, salt, green chillies and give it a stir for a while.
5. Add potatoes and vegetables and salt and give it a nice mix.
6. Finally, put off the gas, add lemon juice and chopped coriander leaves. Let the stuffing cool down a bit.
7. Now take a bowl, put the reserved liquid (one left after boiling veggies) making sure it is not at all hot Or else you can simply use water, to which some salt, red chilly powder and 1 tsp of Lemon juice is added.
8. Dip a slice of bread in the liquid, squeeze it gently in between your palms, taking care so as not to crumble it. Place some stuffing (do not over stuff ) in the center and roll the bread over it giving it an oval or oblong shape, taking care that the stuffing is not peeking out. Patch it up with some wet piece of another slice in case the stuffing is coming out.
9. Deep fry the rolls one by one, frying it on high to medium flame. Do not lessen the flame or the bread will soak more of oil.Fry till nice crisp golden brown crust is seen.
10. Drain out excess oil by placing the rolls on kitchen towel. Serve hot with Mint coriander chutney or Ketchup.