A street food favourite, and the stuffing makes all the difference so worth the effort.
The batter – make a batter using a cup of chickpea flour, adding a little water at a time and set aside for 20 minutes for it to settle. Do not season at this stage.
The stuffing – take 2 boiled potatoes and mash them. Add black pepper, tsp of cumin powder, 1 tbsp coriander powder, 1 tsp garam masala, 1 tsp amchoor (mango) powder, red chilli powder (to taste), finely chopped green chillies to taste, 1/2 tsp ajwain seeds, 1 tsp kasoori methi and 2 tbsp finely chopped fresh coriander leaves and mint leaves. Mix well and set aside.
Start heating the oil for frying on medium. Taking a day old bread, fill the insides using the stuffing. If you like it spicier spread some mint chutney on the bread before using the stuffing. One side of bread with green mint chutney and other side with ketchup on the inside. Press the stuffing onto the bread and cut into halves for easier handling.
Batter – add 1/2 tsp turmeric powder and some ajwain seeds to the batter (no salt or seasoning, as everything is in the stuffing) and a pinch of soda bicarbonate. Mix well and thin it to pancake consistency. Dip the cut side of the bread into the batter first before covering all over and fry until golden and crispy.
Serve with chutneys and sauce of your choice, and a cup of chai.