1. It is necessary to prepare the potato stuffing before you begin making this delicious snack. Cooking the potatoes can be done in a pan, pressure cooker, or Instant Pot. Put them into a 2-liter pressure cooker after they have been rinsed. Make sure you cover them with water. The pressure cooker should be set for 3 to 4 whistles or 7 to 9 minutes. Drain off the water. Bring the potatoes to room temperature. Mash, peel, or grate the potatoes.
2. For stuffing – Add the stuffing spices and, herbs to the grated potatoes. Adjust the seasoning to taste. 
3. Mix well and set aside.
4. For batter or coating – To begin, add half a cup of water to all the ingredients for batter and mix well. You don’t want the batter to be too thick or too thin. 
5. Add water if it is too thick. Whenever you keep the oil for frying on the stovetop, add 1–2 tsp of hot oil to the batter. 
6. Stir thoroughly. To incorporate some air into the batter, whisk non-stop for 1 to 2 minutes. Set the batter aside.
7. Place two or three tablespoons of tomato ketchup on each slice of bread, take another slice and spread green chutney (optional), and top with potato mixture evenly.
8. Another slice should be placed on top of this potato slice and now slice them into a triangle shape. The sandwich now looks like a triangle. The sandwich can be lightly pressed.
9. Heat oil in a pan. When hot add a drop of the batter to the oil, you can determine whether it is ready for deep frying. Finished oil will sizzle and slowly rise to the surface as the batter gradually comes to the surface. In this case, the oil needs to be heated a little more – so turn up the heat a bit. Reduce the heat a bit if it comes over very quickly.  Apply the besan batter evenly to the stuffed bread sandwich. Handle the sandwich gently. Bread will break if you keep the sandwich in besan batter for an extended period of time. Using your left hand, hold the batter bowl near the pan or Kadai containing the oil. Spread the batter gently over the bread.
10. Dip the entire sandwich into the besan batter as you hold it in your hand. Move the bread coated in batter from the bowl to the pan or Kadai with hot oil after removing the extra batter from around the edges of the bowl. Dip bread into the oil gently.
11. Slide the bread sandwich dipped in besan batter into the oil gently. Take care when placing the bread in hot oil. Put it in gently. Make sure not to overcrowd the kadai/pan by adding more than two bread pakoras per kadai. Heat oil on a medium to high burner.
12. Fry for a few minutes until golden brown. Turn the fried side over when one side is light golden. These are heavy so be careful when turning them over. You should be gentle when turning them over.
13. Once they are crisp and golden brown, flip them a couple of more times and fry them on a medium or medium-high flame until they are golden brown.
14. With a slotted spoon, remove the crispy and golden fried pakora and drain the extra oil.
15. On kitchen paper towels, place the fried bread pakoda so that excess oil is absorbed. The remaining bread pakodas should also be fried in the same way. Remove them to paper towels to remove excess oil.
16. Pakoras should be served hot or warm. 

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