Batter : combine chana flour, salt, turmeric powder, carom seeds in a deep and wide bowl. Add a little water at a time while mixing it with a whisk. Add water till you see that the batter is slightly thinner than the ribbon consistency, but not thin. When you drop the batter, it feels thick, but easily mixes with the batter as it touches the surface (does not form the shape of ribbons). It may require around 350 ml water. Continue to whisk it for another 5 minutes. Cover and rest it for 30 min.

Stuffing: Boil potatoes just before making the stuffing. Gently mash them with a fork. Heat oil in a pan. Crackle cumin seeds. Next add asafoetida powder, green chillies, crushed coriander seeds and ginger. Fry a bit and then add mashed potatoes. Add chilli powder, turmeric powder, dhanajeera powder, garam masala. Mix everything well by pressing the potatoes against the pan using the spatula. This will help to break any little pieces of potatoes left to mash.

Next, add the dry mango powder, salt and kasoori methi. Mix well again and turn off the stove. Add coriander leaves and the garlic springs. Combine again.

Filling up :Divide the stuffing in 5 equal portions. Take a pair of bread slices. Apply green chutney on both the sides. Spread a portion of stuffing over one bread. Cover it up with the other bread, chutney side down. Gently cut this sandwich in 4 parts by cutting criss-cross.

Heat oil till it's moderately hot- when you drop a little batter in it, the drop should sizzle a bit. Add a tbsp of oil in the batter along with some baking powder. Beat the batter one more time to combine everything well. Lift a piece of sandwich and dip the longer side first in the batter. Next, dip the other two sides. At last, dip the middle sides of the bread and gently drop it in the oil. Pour some hot oil on the top part of the pakodas so that it cooks from the top as well.

Fry evenly all around flipping twice or so. Drain access oil and take it out of oil. Serve it with green chutney and sauce.