Take a deep bowl and grate boiled potatoes in it. There should not be any lumps or small pieces so that bread will not break while rolling. You can also mash the potatoes.
Add all the spice powders-freshly chopped coriander leaves, grated ginger, garam masala, Cumin powder, salt, coriander powder, red chilly powder, and mix until well combined. Potato mixture/stuffing is ready.
Trim the edges of the bread slices.
Take the rolling pin and roll each of the bread very thin. Brush the edges with water to seal the ends.
Take one part of the mixture and spread it evenly over the rolled bread slice with the help of spoon. Do not spread thick layer of stuffing as it will become difficult while rolling the bread so spread thin layer of stuffing over the rolled bread slice by leaving some place in the corners.
After spreading the stuffing lift the bread slice from one side and roll the bread into a cylinder and seal the ends tightly so that stuffing does not spills out.
Make all the bread rolls in the same manner.
Boil water in a deep pan on medium heat; meanwhile let’s prepare the gramflour batter.
Preparation of gram flour/ besan batter:
In a mixing bowl put gram flour and add all the spices- Carom seed, salt to taste, freshly chopped coriander leaves and red chilly powder.
Add water gradually to make a medium thick smooth batter. Do not add water at once otherwise batter might be become very thin in consistency.
Mix it well so that there should be no lumps in the batter.
Before dipping the bread rolls with gramflour batter grease the steamer pan with some oil to prevent the bread rolls from sticking.
Take the bread rolls and dip in the besan batter and coat evenly all around. Do not dip the rolls in the batter for longer time as it will get break.
Put the besan batter coated rolls onto the greased steamer. Keep space between them so that they don't touch each other.
When the water starts boiling placed the steamer on top of the pan, cover with the lid and cook on medium flame for 5 minutes.
After 5 minutes uncover the lid, turn off the heat and remove the steamer pan. Keep aside to cool down completely.
Once bread rolls cool down, take out from the steamer pan. Take the help of sharp knife if the rolls get stick to the pan.
Once all the rolls get steamed, cut the bread rings. Now take one bread roll, slice both the ends and cut the log into ½ to 1 inch thickness by using sharp knife to make bread rings. Repeat the same process for rest of the bread rolls.
Heat oil in a non stick pan, once the oil becomes hot adds mustard seed and let it splutter. Now add green chilly (Do not add while making for kids) and chopped veggies (Onion, capsicum, red capsicum, carrot), Mix it well and sauté it on medium flame.
Add salt to taste to make the cooking fast and sauté the veggies on medium flame till it gets slightly cooked. Do not overcook the veggies let it be crunchy.
Once the veggies get cooked add tomato sauce, black pepper and mix it well.
Add all the steamed bread rings, chaat masala and lemon juice. Mix it well and sauté it on medium flame for 2-3 minutes till all the spices get blended well with the bread rings. Stir very softly with spatula otherwise bread rings might get break.
Steamed bread rings are ready to serve.
Serve hot with any green chutney or tomato ketchup.
I have not added green chilly while making potato mixture but if you want can add it accordingly To make bread rings i have used white bread but if you want can use brown bread also. Bread should be soft enough so that after stuffing when we roll the bread, it will not get break Do not discard the corners of the bread slices; use it to make bread crumbs. Add veggies as per your liking.