Ingredients

For Filling

2 tsp Oil

¼ tsp Mustard seeds

Sprig of curry leaves

2 tbs Ginger garlic paste

1 tsp Green chillies, chopped

1 small onion, chopped

½ tsp Turmeric powder

¼ tsp Asafoetida

1 tbs salt

3 medium sized Potatoes, boiled and mashed

2 cups Besan

Salt to taste

½ tsp Turmeric

Water as required

Other ingredients

6 bread pieces

Oil for frying

Method:

• Heat oil in a pan, add mustard seeds, curry leaves,
  ginger garlic paste, green chillies and saute till fragrant.
• add onion and saute till translucent.
• now add turmeric, asafoetida and salt.

• Add the mashed boiled potatoes to this and mix well.
  Keep the mixture aside. For the Pakoda
• Make a thick batter out of besan salt and water.
• Heat oil in a pan.
• Take bread slice and spread potato mixture, and cover with
  another bread slice and seal its edges.
• Dip the sandwich into besan batter.
• Deep fry into oil for two minutes on both the sides until
  golden brown.
• Take it out on kitchen towel to drain off excess oil.
• Cut in two and serve along with mint and tamarind chutney.