Get hold of a few bread slices and keep these aside after cutting these into round shape.
Boil potatoes; mash them, heat oil in a small pan, add asafoetida, cumin seeds, onion(till golden brown colour)turmeric powder, Coriander powder, green chilli, green coriander leaves and garam masala, amchur powder. Mix them well.
Take yoghurt in a bowl. Mix it water to dilute it. Add tadka of mustard seeds and curry leaves in it and add salt, red chilli powder.
At this final stage, heat a non-stick tawa, spray some oil into it and then put the potato tikki then bread pieces on it with the curd side facing upward. Cover and cook on low flame till the potatoes turn red and the curd mixture gets absorbed within the bread.
Hot bread idli are ready to serve.
