Bread Pakoda

Make the filling: in a large bowl, mix the mashed potatoes with the finely minced green chillies, grated ginger, crushed coriander seeds, some of the red chilli powder, dry mango powder (amchur), garam masala, salt and fresh coriander. Knead by hand so the spices are evenly distributed.

Assemble the sandwich: take a bread triangle and spread a thick, even layer of the spiced potato filling right to the edges. Top it with a second bread triangle and press gently to seal. Repeat with the rest.

Make the batter: in a large mixing bowl, whisk together the gram flour (besan), the rice flour that gives the crispness, carom seeds (ajwain), turmeric, the remaining red chilli powder, salt and a pinch of baking soda.

Add water gradually to the dry mixture, whisking continuously, to make a smooth batter of medium thickness. It needs to be thick enough to cling to the bread without sliding off.

Elevate your deep-frying lipid to a formidable medium-high temperature within an expansive, heavy kadhai.

Hold the stuffed sandwich firmly. Dip it into the besan batter, making sure every edge and corner is thickly and completely coated.

Slide the coated bread carefully into the hot oil, keeping it low to avoid splashing.

Fry over medium heat. Spoon hot oil over the top with a slotted spoon so the coating puffs up. Once the base is set, flip it over. Fry until both sides have a crisp, golden-brown crust.

Extract and deposit onto severe culinary absorbents to banish excess lipids. For absolute presentation impact, sever the pakoda directly across its median prior to service to display the steaming, savory strata.