Combine the flours, flax meal, yeast, sugar and salt in the mixer bowl.

Add the oil and mix once. Now slowly add the warm water to make soft and slightly sticky dough. You may not need all the water or might need a little more depending on the flour.

Knead the dough for about 10 minutes until it is very soft and pliable.

Place the dough in an oiled bowl and cover it. Let it rise in a warm place for about 1 to 1 ½ hours or until it has doubled in volume.

I used my food processor to shred the fries. Shred or chop the fires into very small pieces. If using fresh potatoes; cook it and mash it up well.

In a pan, heat the oil. Add the cumin seeds and let it crackle.

Now add the chopped onions and fry until translucent. Add the turmeric powder, chili powder, garam masala and salt. If using French fries, use just enough salt for the onions. The fries already are salted.

Add the shredded fries and mix well. Cook until the potatoes are softened.

Let the stuffing cool down to room temperature.

Once the dough has risen, place it on a floured surface and punch it down. Roll it into a rectangle about 12 inches wide and 18 inches long.

Spread the mint chutney evenly over the rolled dough.

Sprinkle the cheese over the chutney.

Now evenly spread the potato mixture. Make sure that you don’t over fill as it will be hard to roll.

Starting from the side closer to you, begin rolling the dough away from you. Roll it as tight as you can. Pinch and seal the edges.

Using a sharp knife cut the dough into even 1 inch rolls.

Place the rolls on a greased tray, leaving about ½ inch between to spread when rising.

Let it rest for about 45 minutes to an hour to rise.

Preheat the oven to 375 F.

Brush the proofed rolls with milk and bake for about 20 to 25 minutes or until golden brown.

Remove and let it cool down a bit before serving.