Ingredients

• For the stuffing:
• 2 - potatoes (to make about 2 cups, mashed)
• 1 - onion, chopped finely
• 1 inch - ginger, peeled and grated
• 1-2 - green chillies, thinly sliced (or as per taste)
• 1/4 cup - frozen peas (boiled if using fresh)
• 1/2 tsp - mustard seeds
• 1 tsp - cumin seeds
• 1 tsp - urad dal (split black gram)
• 1 tsp - cumin-coriander powder (optional)
• 1/2 tsp - garam masala (or use chaat/pav bhaji masala)
• Salt to taste
• A few curry leaves and cilantro to garnish
• For the covering:
• Around 8 slices - wholegrain bread
• 1 cup - besan (chickpea flour)
• 1/2 cup - rice flour
• 1/4 tsp - turmeric
• 1/2-1 tsp - chilli powder (or as per taste)
• A pinch of asafoetida
• A little salt (since the stuffing has salt too)

How to Make Stuffed bread pakoda

• Slice the crusts off the bread or, optionally, you could leave them on. If slicing, you can use the crust to make bread crumbs.
• Meanwhile steam or boil the potatoes.
• Mash them well. You can retain the skins for nutrition or peel them if you wish to.
• In a skillet, heat 1 tsp of oil.
• Temper the mustard seeds and when they start popping, add urad dal, cumin seeds, ginger and chillies along with onions.
• Add the spices and salt and, when you get an aroma, add the mashed potatoes along with peas. Mix in the herbs.
• Taste and test for seasoning. Adjust accordingly.
• Take one slice of the bread.
• Spread the potato mixture on one side of the bread.
• Place another slice on top.
• Press it tightly so that it holds together.
• The mashed potato will hold the bread in place.
• Cut this diagonally to make two slices.
• Mix together all the ingredients for the batter/coating in a bowl.
• Add enough water to make a thick batter which will help to coat the bread slices.
• Dip one stuffed slice in the batter and coat both the sides.
• Drop this into medium-high hot oil.
• When you find the bottom turning red/brown, turn over to the other side.
• Once done, drop it on paper towel to drain excess oil.
• Serve with chutney, ketchup or chilli sauce.
• Recipe Courtesy: http://chefinyou.com/