Bread Pakora

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• ⅝ boiled potatoes

Boil potatoes in a pan.

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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.

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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.

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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.

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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.

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Fill potato mixture to bread and join like shown in picture.

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Heat cooking oil in a pan for deep frying.

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Dip filled bread pieces in chickpea flour mixture and deep fry in oil until it turns slightly brown.

Enjoy your meal!