Bread Pakora / Bread Pakoda

Cook the potatoes and mash them. Set aside.

Heat a pan and add oil, then add fennel seeds.

Add ginger and green chilli, sauté for a few seconds.

Add chopped onion and sauté until it becomes transparent.

Add curry leaves, turmeric powder, and salt along with 1/4 cup hot water.

Let it boil until the water is completely reduced.

Add mashed potatoes and mix well for 1 minute.

Add coriander leaves and turn off the flame. Set aside.

Take one slice of bread, spread tomato ketchup, then spread potato masala on one bread slice.

Cover with another slice of bread with tomato ketchup.

Press the slices well to hold the filling properly.

Cut it diagonally. Repeat for all bread slices.

In a bowl, mix besan, rice flour, asafoetida, sesame seeds, chilli powder, and salt.

Gradually add water to make a lump-free, smooth batter with flowing consistency.

Heat oil in a pan.

Dip the stuffed bread in the batter.

When the oil becomes hot, add the dipped bread.

Deep fry until light brown in color.