Step 1/ 11
- ⅝ boiled potatoes
Boil potatoes in a pan.
Step 2/ 11
Put together mint leaves, coriander leaves and curry leaves in a grinder jar to make a smooth paste.
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Add curd, lemon juice, green chillies and garlic cloves in grinder jar.
Step 4/ 11
Heat 2 TSP cooking oil in a pan. Add chopped onions to it and saute for 2 minutes on low-medium flame. Then add cumin powder, coriander powder, garam masala, red chilli powder, salt to taste and green chillies to this and mix well for 1 minute. Now add mashed potatoes to it and cook for 2-3 minutes.
Step 5/ 11
Mix chickpea flour and water to form a smooth batter.
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Add salt and baking powder to mixture prepared in step 5 and mix well. Let this mixture rest for 10 minutes.
Step 7/ 11
Cut bread slices in triangle shapes.
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Apply chutney prepared to half slices of triangled bread and tomato sauce to other half slices.
Step 9/ 11
Fill potato mixture to bread and join like shown in picture.
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Heat cooking oil in a pan for deep frying.
Step 11/ 11
Dip filled bread pieces in chickpea flour mixture and deep fry in oil until it turns slightly brown.
Enjoy your meal!