Bread Pakoda

Ingredients 

• 4 bread slices
• 2 medium potatoes boiled, peeled and mashed
• 2 teaspoons oil
• Oil for deep-frying 
• 1 teaspoon mustard seeds
• 7-8 curry leaves
• 1 teaspoon green chilli paste
• 1¼ teaspoon turmeric powder
• 1 tablespoon coriander leaves, chopped
• Salt to taste 
• 1½ cups gram flour (besan)
• 1 teaspoon red chilli powder
• Date and tamarind chutney to serve
• Green chutney to serve

Method

1. Heat 2 tsps oil in a pan, add mustard seeds and let them splutter. Add curry leaves, and green chilli paste and sauté for 1 minute.
2. Add potatoes and ¼ tsp turmeric powder and mix till well combined. Add coriander leaves and mix well. Add salt, mix and take the pan off the heat. Transfer into a bowl and let the mixture cool down to room temperature.
3. For the batter, put gram flour in a large bowl. Add remaining turmeric powder, red chilli powder, salt and sufficient water and whisk till you get a smooth and thick batter.
4. Evenly spread a portion of the potato mixture on top of a bread slice, cover with another bread slice and cut into half diagonally.
5. Heat sufficient oil in a kadai, coat each diagonal bread piece with the batter and slide it into the hot oil. Deep fry till golden and crisp. Drain on absorbent paper.
6. Cut each bread in half and arrange them on a serving plate. Serve hot with date and tamarind chutney, green chutney and tomato ketchup.