Ingredients:
For Stuffing:
- 2 mediums potatoes or 1 large potato or 175 grams potatoes
- 1 teaspoon chopped green chillies or serrano peppers or 1 to 2 green chilies
- 1 tablespoon coriander leaves – chopped (cilantro leaves)
- ¼ teaspoon red chilli powder or cayenne pepper
- ¼ teaspoon Garam Masala
- ½ teaspoon dry mango powder (amchur powder) or add as required
- salt as required
For Batter
- 1 cup besan (gram flour) – 100 to 110 grams
- ½ teaspoon carom seeds (ajwain) – skip if you do not have
- ¼ tsp red chilli powder or cayenne pepper
- 1 to 2 pinches turmeric powder – optional
- ¼ tsp Garam Masala
- 1 pinch asafoetida (Hing)
- 1 to 2 pinches baking soda – optional
- ½ to ⅔ cup water or add as required
- salt as required
Other Ingredients
- 4 to 5 super white bread or
bread slices
- oil for deep frying – as required
Instruction
- Mix the spices & herbs very well with the mashed potatoes.
- Add 1 to 2 teaspoons of hot oil when you keep the oil for deep frying in the batter. .
- Cut the bread into triangle or rectangle slices and arrange them on a plate.
- Coat the bread sandwich evenly with the besan batter and fry it.
