Bread Pakora

Ingredients

• 8 white bread slices 
• 3 medium potatoes, boiled, peeled and grated
• 1 cup gram flour (besan)
• 6-7 fresh coriander sprigs 
• 8-10 garlic cloves
• 2 green chillies
• ½ inch ginger
• 1 tablespoon oil + for deep-frying
• 1 teaspoon mustard seeds 
• 5-6 curry leaves
• ½ teaspoon asafoetida (hing)
• Salt to taste 
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon baking soda 
• Date-tamarind chutney for serving

Method

1. Blend together coriander sprigs, garlic cloves, broken green chillies, ginger and 1-2 tablespoons water into a smooth paste. Transfer in a bowl.
2. To prepare stuffing, heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let it splutter. Add ¼ teaspoon asafoetida and curry leaves and let the curry leaves crackle.
3. Add the coriander-garlic-green chilli-ginger paste, salt and ¼ teaspoon turmeric powder and sauté for 1 minute. Add grated potatoes, mix and cook on medium heat for 2 minutes. Transfer on a plate and cool.
4. Heat sufficient oil in a kadai.
5. Mix together gram flour, chilli powder, remaining turmeric powder, remaining asafoetida, salt and baking soda in a bowl. Add some water and mix well to make a smooth and semi-thick batter. 
6. To prepare one bread pakora, spread some potato stuffing on one bread slice and cover with another bread slice. Cut into 4 equal triangles. 
7. Dip each prepared triangle in the batter, put in hot oil and deep fry till golden brown and crisp. Drain on absorbent paper. 
8. Serve hot with date-tamarind chutney.