-4 slices of white bread
-Oil for deep frying
-150gms gram flour/ chickpea flour
-1/2 tsp turmeric powder
-1/2 tsp kashmiri chilli powder
-Salt to taste
-2 tbsp vegetable oil
-600gms potatoes boiled and roughly crushed
-Pinch of asafoetida
-1 tsp mustard seeds
-7-10 curry leaves
-1 birds eye green chillies finely chopped
-2 tsp finely chopped ginger
-1/2 tsp turmeric powder
-60gms frozen green peas
-1 tbsp roughly chopped coriander
-Juice of half a lemon
- To prepare the potato mixture, heat oil in a heavy-bottomed saucepan. Add the asafoetida followed by mustard seeds. Once the mustard seeds start to splutter, add the curry leaves and green chilies. Fry for one minute on medium heat, then add the chopped ginger and fry for another minute.
- Add turmeric powder and stir well. Then, add the potatoes and green peas, ensuring the mixture is evenly coated. Cover the pan and steam on low heat for 3-4 minutes. Garnish with coriander, add lemon juice, and season to taste. Let the mixture cool while you prepare the gram flour batter.
- In a large mixing bowl add the gram flour along with the powdered spices and salt. Add water and whisk well to make a smooth batter. You’re looking for a double cream consistency
- Place the sliced bread on a plate and the spiced potato mix. Flatten the potato mix with the back of the spoon. Place another slice over it to make a sandwich. Cut the sandwich diagonally. Repeat for rest of the potato mix
- Heat oil in a wok or large kadhai for deep frying. Dip the potato sandwich in the gram flour batter mix and deep fry until it is light brown and crisp all over around 1-2 minutes each side. Drain on kitchen paper. Cut the bread pakoda into smaller pieces and serve warm with a chutney
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