Veggie Stuffed Bread Rolls

Potatoes: 5 Carrots: 2 Oil: 1 tbsp Jeera: 3/4 tsp Curry leaves: 1 sprig Ginger: 1 inch Green chilli: 1 Kashmiri chilli powder: 1 tsp Turmeric : 1/2 tsp Garam masala: 3/4 tsp Coriander leaves: As needed Salt: 1 tsp Bread: 11 slices Milk: 1/4 cup Pressure cook potatoes and carrots and when cooled down, mash it with a fork. Keep this aside. Heat oil, add in jeera, curry leaves, ginger, green chilies. Saute for a minute or two. Add in Kashmiri chilli powder, coriander powder, turmeric, and garam masala. Mix it well on low flame for 1 minute. Add in the mashed carrots and potatoes, mix well for 5 minutes. Sprinkle chopped coriander leaves. Allow it to cool down. Remove the sides of bread slices. Dip each slice in milk and squeeze out the milk. Place one tbsp of filling in it and roll into round or oval shape. Deep fry in oil. Serve immediately with tomato sauce.