Ingredients
12 slices of bread,crust removed
1 egg white
1/2 cup breadcrumbs
Oil for deep frying

Chutney:
1 garlic pod, peeled and chopped
5 dry red chillies
1 small onion
2 tbsp coconut
2 tsp thick tamarind juice
Salt to taste
1 tsp cooking oil

Filling:
1 potato, boiled and peeled
1/2 cup grated carrots
1/2 cup long green beans, boiled and mashed
1 onion, minced
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chilli paste
1/2 tsp crushed black peppercorns
1 tsp chopped coriander leaves
2 tsp cooking oil.
Salt to taste


Method
To prepare the filling:
Mash the potatoes and mix with the carrots
and beans. Set aside.
Heat the oil and fry the onions.
When the onions turn light brown, add the
pastes and fry for another 2-3 minutes.
Now add the rest of the ingredients and the 
vegetables.
Mix well.
Fry on low heat for 8-10 minutes.
Remove and let cool.

To prepare the chutney:
Fry the garlic, coconut, red chillies
and the onions in the oil one by one.
Remove and blend to a smooth semi-dry paste
with the tamarind water and salt.
Set aside.

To prepare each roll:
Take one slice of bread.
Apply a thin layer of chutney on one side.
On the same side. place 1-2 tsp of the filling
and roll the bread slice shut.
Dip in the egg white and coat with bread crumbs.
Deep fry in hot oil for 15-30 secs till crispy and 
golden brown.
Drain.

Repeat for the rest of the slices.
Serve hot with ketchup or hot sauce.
Any leftover filling or chutney can be refrigerated 
( for 1-2 days) for future use.