Ingredients:

• For pakoras
• 12 – bread slices
• 3 to 4 cups – gram flour (besan)
• 5to 6 – medium sized Potatoes (boiled)
• 2 to 3 – Green chillies
• Oil to deep fry
• salt to taste
• 1 tsp -dhania powder (coriander powder)
• 1 tsp – Garam Masala
• 1/2 tsp – Red Chilli powder
• 2 tbsp – chopped Coriander leaves
• For chutney:
• Imli (tamarind) – 250 g
• Oil – 2 tbsp
• Methi (fenugreek) seeds – 1/2 tsp
• Bay Leaves – 2
• Dried red chilli – 2 (each broken into half)
• Saunf (aniseed) – 1 tsp
• Jaggery – 500 g (crumbled)

Method:

1. For pakoras: Peel and mash the potatoes in a bowl.
2. Chop the green chillies and coriander (dhania) leaves finely.
3. Add dhania powder, garam masala, chopped green chillies, salt, chopped coriander leaves into the mashed potatoes and mix well.
4. Cut the bread slices from the middle giving it a rectangular shape.
5. Take two bread slices and stuff with potato masala. Repeat with rest of the slices.
6. Take gram flour in a bowl and add salt and red chilli powder to it with some water. Mix well to form a batter.
7. Heat the oil in a pan to deep fry the pakoras.
8. Dip the stuffed bread in the besan batter one by one and fry them on medium heat till golden brown.
9. Serve hot with chutney.

Recipe courtesy of Manpreet Mehta