Slice the crusts off the bread. Its optional. Many a time, I just let them be. If slicing, you can use the crusts to make bread crumbs.
Meanwhile steam the potatoes. Alternatively you can boil them too.
Mash them well. I retain the skins for nutrition. You can peel them if you wish to.
In a skillet, heat 1 tsp of oil. Temper the mustard seeds and when they start popping add urad dal, cumin seeds, ginger, chillies along with onions. Add the spices and salt and when aromatic add the mashed potatoes along with peas. Mix in the herbs. Taste and test for seasoning. Adjust accordingly.
Take one slice of the bread. Spread this potato mixture on one side of the bread. You can use more for a thick stuffed bread or a little – your choice.
Place another slice on top.
Press it tightly so that it holds together. The mashed potato will hold the bread in place. Cut this diagonally to make two slices.
See that yummy stuffing in the middle?
Mix together all the ingredients for the batter/coating in a bowl. add enough water to make a thick batter – which will help to coat the bread slices. Add tablespoon by tablespoon of water to avoid thin batter. You need medium consistency. Dip one stuffed slice in the batter and coat both the sides.
Drop this to med-high hot oil.
When you find the bottom turning red/brown,
turn the other side
once done, drop it on paper towel to drain excess oil.
See the crunchy covering and the yummy filling inside?
Serve with any condiment of your choice – chutney, ketchup or chilli sauce. Whatever you have on hand. These are great on their own too :)