PREPARATION

1. In a mixing bowl, add 150 grams yogurt, 1/2 teaspoon black salt, 1 teaspoon sugar and mix it well. Keep aside.
2. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin, 1 1/2 teaspoons ginger garlic paste and stir for 1 - 2 minutes.
3. Add 1 teaspoon green chili, 1/4 teaspoon turmeric and stir well.
4. Then, add 500 grams boiled & mashed potatoes and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Now, add 1 teaspoon salt, 1 teaspoon red chili,  1 teaspoon chaat masala, 1 teaspoon dry mango powder,  1/2 teaspoon garam masala,  1/4 teaspoon black pepper, 1/4 teaspoon black salt and mix it well.
7. Cook for 3 - 5 minutes on medium heat. 
8. Add 1 tablespoon coriander and mix it well.
9. Remove it from heat and keep aside.
10. In a mixing bowl, add 230 grams gram flour,  1/4 teaspoon asafoetida, 1/4 teaspoon salt,  1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1 teaspoon dry fenugreek leaves, 1/4 teaspoon baking soda, 400 millilitres water and mix it well to make a thick batter. Keep aside.
11. Now, take a bread slice and add the prepared potato mixture on it and spread it evenly.
12. Cover it with another slice of bread. Cut it into half.
13. Dip it in the prepared batter.
14. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
15. Place it on a board and cut it into pieces.
16. Place it on a serving plate.
17. Add some green chutney, tamarind chutney and prepared curd mixture on it.
18. Sprinkle some red chili.
19. Garnish with onions, pomegranate pearls, sev and coriander.
20. Serve.