- ⅝ boiled potatoes
Boil potatoes in a pan.
Put together mint leaves, coriander leaves and curry leaves in a grinder jar to make a smooth paste.
Add curd, lemon juice, green chillies and garlic cloves in grinder jar.
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.
Mix chickpea flour and water to form a smooth batter.
Add salt and baking powder to mixture prepared in step 5 and mix well. Let this mixture rest for 10 minutes.
Cut bread slices in triangle shapes.
Apply chutney prepared to half slices of triangled bread and tomato sauce to other half slices.
Fill potato mixture to bread and join like shown in picture.
Heat cooking oil in a pan for deep frying.
Dip filled bread pieces in chickpea flour mixture and deep fry in oil until it turns slightly brown.