Prep Time: 15 Minutes
Cook Time: 20 Minutes
For the sandwich:
- Slice Bread: 4 pieces
- Green Chutney: 2 tablespoon
- Potato: 2 medium sized, boiled, peeled and mashed
- Onion: ½ of a medium sized
- Ginger-garlic paste: 1 teaspoon
- Tomato: ½ of a medium sized
- Coriander Leaves: 1/2 tablespoon, chopped
- Salt: 1 teaspoon or to taste
- Black pepper powder (kali mirch): 1/2 Teaspoon
- Chat Masala Powder: 1/2 Teaspoon
- Green chili: 1/2 Teaspoon, chopped
- Oil: 1 tablespoon
- Cumin seeds: ½ teaspoon
For the pakodas:
- Gram Flour (besan): 1/2 cup
- Water: 1/2 cup or as required
- Salt: ¼ teaspoon or to taste
- Oil: for deep fry
- Heat oil in a pan, add cumin seeds and when it changes color, add chopped onions. Sauté till light brown.
- Add tomato, green chilli, ginger garlic paste and sauté for 2 minutes or until tomatoes are mushy.
- Add mashed potato, salt, black pepper powder, chat masala powder. Sauté for another 4-5 minutes.
- Turn off the heat. Add coriander leaves.
- Take 1 slice of the bread and spread 1/2 tablespoon of green chutney and 2 tablespoons of the potato masala evenly on one side. Take another slice of bread and spread 1/2 tablespoon of green chutney. Place this slice on top of potato spread another slice. Gently press the sandwich, so both slices get little sticky to the potato masala.
- Cut this sandwich into 4 square pieces.
- Now in a bowl mix besan (gram flour), water and salt. Adjust water to make a thick dropping consistency batter. Whisk well. There should be no lumps.
- Take the sandwich pieces and roll in the besan batter. Well coat the batter all abound the sandwich.
- Now deep fry them first in high heat for 30 seconds, then in medium heat for 2-3 minutes until, light brown and crispy.
- Drain the excess oil and keep them on kitchen napkin.
- Serve hot with tomato sauce.