Steam-dry the potatoes: Drain boiled potatoes thoroughly and allow to cool on an open plate for 10 minutes until steam stops rising. Mash smoothly with a fork.

Sauté the aromatics: Heat 1 tablespoon oil in a pan over medium heat. Sauté green chili, ginger, carrots, and peas for 2 minutes.

Cook the spiced filling: Stir in turmeric, chili flakes, garam masala, amchur, salt, and mashed potatoes. Sauté over medium-low heat for 3 minutes until dry and cohesive. Cool to room temperature.

Prepare the bread sheets: Trim crusts off all 6 bread slices. Flatten each slice wafer-thin (approx. 2mm) using a rolling pin.

Shape and seal: Shape 2.5 tablespoons of cooled potato filling into a tight log. Place at one end of a bread slice, moisten the perimeter with water, roll tightly, and press the seam for 5 seconds to lock.

Fat-wash: Brush the surface of each roll generously with melted ghee or butter, then sprinkle with sesame seeds.

Bake: Arrange seam-side down on a parchment-lined tray. Bake in a preheated oven at 200°C (400°F) for 16–18 minutes (or air-fry at 190°C / 375°F for 10–12 minutes), flipping midway until deep golden and crisp. Serve hot.