Nishtha Jaisingh
Mash boiled potatoes with spices like turmeric, chili powder, coriander, and salt. Add chopped green chilies and coriander leaves.
Mix chickpea flour (besan) with water, salt, a pinch of turmeric, and carom seeds (ajwain) to create a smooth batter.
Spread the potato filling between two slices of bread, pressing them together like a sandwich.
Dip the bread sandwich into the besan batter, ensuring it’s fully coated.
Deep-fry the batter-coated bread in hot oil until golden and crispy on both sides.
Slice and serve your bread pakoda with chutney or ketchup for a quick, delicious snack.