Boil or steam the potato in a pressure cooker or steamer till it is completely cooked.

When the potato becomes warm, then peel it. Grate and keep aside. You can also mash and keep aside.

Add the coriander leaves, mint leaves, green chilli, red chilli powder, turmeric powder, amchur powder, salt to the grated potatoes.

Mix the spices & herbs very well with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

In a bowl, take the besan (gram flour), ajwain, red chilli powder, garam masala powder, asafoetida, baking soda (optional) and salt.

Now add around ½ cup of water and mix very well.

The batter should not be very thick nor too thin. If it is too thick, then add more water.

Add 1 to 2 teaspoons of hot oil when you keep the oil for deep frying in the batter. Mix well. Whisk briskly non-stop for 1 to 2 minutes to incorporate some air into the besan batter.

On the chopping board, slice the bread into triangle or rectangle slices.

Take around 2 to 3 tablespoons of the mashed potato mixture and spread it on the bread evenly.

Cover this potato stuffed slice with another slice. You now have a triangular bread sandwich. Just slightly press the sandwich.

Take the entire sandwich in your hand and dip it in the besan batter.

Coat the stuffed bread sandwich evenly with the besan batter. Be gentle with the sandwich. Take care not to keep the stuffed bread sandwich a long time in the gram flour batter as the bread can break.

By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.

Fry on a medium flame till they are crisp and golden brown.

Place them on kitchen paper towels so that excess oil is absorbed.

Serve bread pakora hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.

Enjoy the bread pakoda in the rains with a cup of indian ginger tea or masala tea.