Bread pakora

Method

1. 1 Boil potatoes and then mash them with ginger, chili powder, herbs, and chaat masala to form a thick filling.
2. 2 Spread a generous amount of filling between two slices of bread, then cut diagonally into triangles.
3. 3 Cutting before dipping in batter is mandatory; cutting after frying will cause the filling to spill out.
4. 4 Mix besan chickpea flour with turmeric, asafoetida, and water to form a thick paste that adheres to a spoon.
5. 5 Dip each piece of cake in the batter, ensuring all four cut edges are completely covered.
6. 6 Deep-fry at 175 degrees for 3 minutes on each side until golden brown and crispy, then sprinkle with chaat masala.

With an appliance

• Air fryer 35 min

  Change to step 6: spray evenly with oil, then steam in a hot air pot at 195 degrees for 12 minutes, flip at minute 7.