Steam or boil potatoes just until done without making them mushy. You can also boil the potatoes in a cooker for 2 whistles. I prefer to steam in a pot as it is easy to keep an eye.
Steam the green peas.
Mash them well and set aside.
Heat oil in a pan and crackle mustard. Then saute ginger, green chilies and curry leaves until it begins to smell good. Off the stove
Add red chilli powder, garam masala and turmeric.
Transfer mashed potatoes, peas and salt. Mix everything well. Cool this.
Arrange bread slices on a chopping board or plate.
Place the potato mix over bread slices. Cover each slice with another one.
Press gently and cut each sandwich to 2 triangles. Set these aside.
Heat oil in a pan for shallow or deep frying.
While the oil heats prepare the batter. In another bowl, mix together besan, ajwain, red chilli powder, salt, rice flour and turmeric.
Pour water just enough to make the batter that is neither too thick nor too thin.
Check if the oil is hot by dropping a little amount of batter in the oil. The batter has to rise without browning.
Place each cut slice in the batter and drop gently in the hot oil.
Fry bread pakora until golden on both the sides on a medium heat. Flip when one side is golden and fry.
Repeat frying the rest of bread pakora. Drain on a kitchen tissue. Serve bread pakora hot or warm with green chutney or sauce.
