PREPARATION

1. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 10 curry leaves, 1 teaspoon green chili, 2 teaspoons garlic, 2 teaspoons ginger and saute for 2 - 3 minutes or until it turns golden brown in color.

2. Add 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric and stir well.

3. Then, add 500 grams boiled mashed potatoes and mix it well.

4. Cook for 5 - 7 minutes.

5. Now, add 1 teaspoon salt, 1 tablespoon coriander and mix it well.

6. Cook for another 3 - 5 minutes.

7. Remove it from heat and keep aside.

8. In a mixing bowl, add 250 grams gram flour, 1/2 teaspoon baking soda, 1/2 teaspoon turmeric, 1 teaspoon salt, 250 milliliters water and mix it well to make a thick batter.

9. Take two bread slices. Spread green chutney on one slice and garlic chutney on another slice.

10. Place one on another and cut it into four pieces.

11. Heat some oil in a pan and shallow fry these till golden brown and crispy.

12. Drain it on an absorbent paper and keep aside.

13. Take some potato mixture in your hand and flatten it.

14. Place the cooked bread cubes on it and roll it into a ball.

15. Dip it into the prepared batter and coat it well.

16. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.

17. Drain it on an absorbent paper.

18. Serve hot with green chutney and garlic chutney.