Ingredients:

• For the stuffing:
• 2 – Potatoes (to make about 2 cups, mashed)
• 1 – onion, chopped finely
• 1 inch – ginger, peeled and grated
• 1-2 – green chillies, thinly sliced (or as per taste)
• 1/4 cup – frozen peas (boiled if using fresh)
• 1/2 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 1 tsp – Urad Dal (split black gram)
• 1 tsp – cumin-coriander powder (optional)
• 1/2 tsp – Garam Masala (or use chaat/pav bhaji masala)
• Salt to taste
• A few Curry leaves and Cilantro to garnish
• For the covering:
• Around 8 slices – wholegrain bread
• 1 cup – besan (chickpea flour)
• 1/2 cup – Rice flour
• 1/4 tsp – Turmeric
• 1/2-1 tsp – chilli powder (or as per taste)
• A pinch of Asafoetida
• A little salt (since the stuffing has salt too)

Method:

1. Slice the crusts off the bread or, optionally, you could leave them on. If slicing, you can use the crust to make bread crumbs.
2. Meanwhile steam or boil the potatoes.
3. Mash them well. You can retain the skins for nutrition or peel them if you wish to.
4. In a skillet, heat 1 tsp of oil.
5. Temper the mustard seeds and when they start popping, add urad dal, cumin seeds, ginger and chillies along with onions.
6. Add the spices and salt and, when you get an aroma, add the mashed potatoes along with peas. Mix in the herbs.
7. Taste and test for seasoning. Adjust accordingly.
8. Take one slice of the bread.
9. Spread the potato mixture on one side of the bread.
10. Place another slice on top.
11. Press it tightly so that it holds together.
12. The mashed potato will hold the bread in place.
13. Cut this diagonally to make two slices.
14. Mix together all the ingredients for the batter/coating in a bowl.
15. Add enough water to make a thick batter which will help to coat the bread slices.
16. Dip one stuffed slice in the batter and coat both the sides.
17. Drop this into medium-high hot oil.
18. When you find the bottom turning red/brown, turn over to the other side.
19. Once done, drop it on paper towel to drain excess oil.
20. Serve with chutney, ketchup or chilli sauce.
21. Recipe Courtesy: http://chefinyou.com/