Method

Make the filling: In a bowl, combine mashed potato, finely chopped green chilli, chopped coriander, amchur, ½ tsp red chilli powder, and salt. Mix well. Taste — the filling should be well-seasoned with a slight tang from the amchur. Spread a generous layer of this filling on 4 slices of bread. Top with the remaining 4 slices to make sandwiches. Press gently.
About 10 min
Tip: Cut the crusts off for a tidier pakora, or leave them on for a more rustic texture.
Make the batter: In a bowl, mix besan with turmeric, carom seeds, ½ tsp red chilli powder, and salt. Gradually add cold water, whisking until you have a smooth, thick batter — it should coat the back of a spoon thickly. The batter should not be runny or the coating will slide off the bread.
About 5 min
Tip: Add a pinch of baking soda to the batter for a lighter, crispier coating.
Fry: Heat oil in a deep pan to 175°C (or until a small blob of batter sizzles and rises immediately). Dip each sandwich into the batter, coating all sides evenly. Gently lower into hot oil. Fry 2 at a time for 3–4 minutes, turning once, until golden and crispy on all sides. Drain on paper towels. Cut each pakora in half diagonally and serve immediately with green mint chutney and tomato ketchup.
About 20 min
Tip: Do not overcrowd the oil — lower temperature will make the pakoras greasy and prevent crisping.

Nutrition per serving (estimate)

Contains: gluten