Bread Pakora

🔥 Prep

• Peel and boil the 3 potatoes until fork-tender, approximately 10‑12 minutes, then drain and mash them in a bowl.
• Finely grate 1 tsp ginger and finely chop 2 green chillies; add them to the mashed potatoes.
• Stir in 1 tsp coriander powder and 1.5 tsp salt into the potato mixture; mix until evenly combined.
• Lay out the 8 bread slices; place an even layer of the spiced potato filling on 4 slices, then top with the remaining 4 slices to form 4 sandwiches.
• Press gently to seal the edges and, if desired, trim the crusts and cut each sandwich diagonally into two triangles.

🔥 Cook

• 1. In a mixing bowl, whisk together 150 g besan, 1 tbsp rice flour, 100 ml water, and a pinch of salt (if desired) until a smooth, lump‑free batter of pouring consistency is achieved.
• 2. Heat 300 ml oil in a deep kadai or heavy‑bottomed pan over medium heat until it reaches about 180 °C (a small drop of batter should sizzle and rise to the surface).
• 3. Carefully dip each potato sandwich triangle into the batter, ensuring it is fully coated on all sides, then let excess batter drip off.
• 4. Gently lay the batter‑coated sandwiches into the hot oil, do not overcrowd the pan; fry in batches if needed.
• 5. Fry the pakoras over medium heat, turning once, until they turn golden‑brown and crisp, approximately 3‑4 minutes per side (total 6‑8 minutes).
• 6. Using a slotted spoon, remove the fried pakoras and transfer them to a plate lined with paper towels to drain excess oil.
• 7. Repeat the process for the remaining sandwiches.

🔥 Serve

• Serve the bread pakoras hot, accompanied by mint‑coriander chutney, tamarind‑date chutney, or tomato ketchup.
• Garnish with a sprinkle of chaat masala or freshly chopped coriander leaves for extra zing.
• Enjoy as a snack or appetizer with a cup of masala chai.