Classic Stuffed Aloo Bread PakoraVeg

1

Heat vegetable oil in a pan. Add a pinch of asafoetida and cumin seeds.

2

Once the seeds crackle, add the crushed ginger-garlic-green chilli paste. Sauté to remove the raw smell.

3

Add turmeric powder and the boiled potatoes. Use a masher to break the potatoes down directly in the pan.

4

Mix in the salt and freshly chopped coriander leaves. Stir well, then turn off the heat and let the mixture cool down completely.

1

Take your slices of white bread and apply the cooled potato filling generously onto one slice.

2

Place another slice on top to create a sandwich. Press it down slightly.

3

Cut each sandwich into two triangles.

1

In a bowl, combine gram flour (besan), turmeric powder, red chilli powder, and salt.

2

Gradually add water while mixing to break any lumps. Aim for a thick, smooth consistency that can coat the back of a spoon with a clean finish when you run your finger through it.

1

Heat oil for deep frying.

2

Dip the triangular sandwiches into the batter, ensuring they are coated on both sides. Drain off any excess.

3

Carefully place the sandwiches in the hot oil. Fry undisturbed on one side, then flip carefully.

4

Fry until golden brown on both sides.

5

Remove, drain the excess oil, and transfer to absorbent kitchen paper.