Bread Pakoda

Preparation Time: 20 minutes.  
Cooking Time: 10 minutes.    
Makes 4 plates (4 pieces)

4 slices bread
Oil for deep-frying

For the aloo masala
1 cup boiled, peeled and mashed potatoes
2 tsp oil
½ tsp mustard seeds (rai / sarson)
5 to 6 curry leaves (kadi patta)
¼ cup boiled and coarsely mashed green peas
¼ tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tbsp finely chopped coriander (dhania)
Salt to taste

To be mixed into a smooth batter (using ½ cup water)
1 cup besan (Bengal gram flour)
¼ tsp turmeric powder (haldi)
½ tsp chilli powder
A pinch of asafoetida (hing)
Salt to taste

For serving
Meetha chutney
Teekha chutney
Sukha lehsun ka chutney

For the aloo masala
1. Heat the oil in a deep non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
3. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for one minute. 
4. Divide into 2 equal portions and keep aside.

Instruction

1. Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it.
2. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces.
3. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
4. Repeat steps 1 to 3 to make 3 more bread pakodas.
    Serve immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.

Handy tip:
For the aloo stuffing in this recipe, you may avoid using green peas if required. Further, you may also use leftover batata vada mixture as a filling for this recipe.

Variation:
Make these bhajjis without the stuffing! Apply teekha chutney and sukha lehsun ka chutney between the bread slices, coat with batter and deep fry.