1. Mix all ingredients,except bread, oil.
2. Wet a slice of bread by dipping in milk for a second.
3. Pat out excess milk.
4. Place a tsp. of mixture in the centre in oblong shape.
5. Fold over remaining slice and roll between palms gently.
6. Take care there are not openings where filling will pop out.
7. A smooth, cylindrical, tapered tip roll should result.
8. Repeat for 2-3 slices.
9. Heat oil well, till smoky.
10. Slide in prepared rolls, deep fry on medium heat.
11. Flip slowly, and fry golden evenly.
12. Drain, cut in two, serve with sauce or chutney.
13. Repeat for remaining slices, and filling.

Making Time : 25 minutes
Makes : 10 rolls
Shelf Life : Filling 1 day when refrigerated; Ready dish-best fresh