Boil the potatoes, peel and let it cool.

Put the potatoes in a mixing bowl and roughly mash them.

Add green chillies, chopped mint and coriander leaves, kashmiri red chilli powder, coriander powder, cumin powder, pomegranate seeds, carom seeds, chat masala, and salt. chaat masala, salt.

Take the bread slice and cut the edges of it, and keep it aside.

Dip a bread slice slightly in a bowl of water and press flat with both your hands gently to squeeze out the water.

Take a small ball of potato mixture and place it on the pressed bread slice. Place a piece of cheese on the potato ball.

Close the edges of the bread nicely by gently pressing the sides and giving it a round or an oval shape of your choice.

Roll the bread roll in a bowl of semolina to give it a nice coat.

Make all the rolls in the same way and refrigerate for 10 minutes to rest.

Heat oil in a wok or a pan on medium-high heat. To see if the oil is ready to fry the rolls, first put in a small piece of bread. It should come up to the surface immediately.

Add the bread rolls one at a time and leave it for a minute.

Turn the rolls in intervals with a ladle till they turn golden brown.

Take them out from the oil and place them on a kitchen towel for the excess oil to be absorbed.

Serve hot with tomato sauce or chutney.