For pressure cooking potatoes

Cup of Yum
1. Rinse very well and place 4 medium sized potatoes in a 2 litre stovetop pressure cooker. Add ½ teaspoon salt. Add water just about covering the potatoes.
2. Pressure cook for 4 to 5 whistles on medium heat until the potatoes are completely cooked and have a mashable consistency.
3. When the pressure drops naturally in the cooker, then only open the lid. Check the potatoes with a fork or knife and they should be cooked well and fork tender. Drain all the water and set the potatoes aside to cool until they become warm.

Mashing Potatoes

1. When the potatoes become warm, peel them. Mash them with a fork or a potato masher.
2. Add the chaat masala and salt as required to the mashed potatoes. Set aside.

Making tempering

1. Now heat ½ tablespoon oil in a tadka pan or a small frying pan. Add mustard seeds and let them begin to crackle.
2. As soon as the mustard seeds begin to crackle, add the urad dal and cumin seeds.
3. Stir and fry until the urad dal becomes golden.
4. Next add the finely chopped ginger, green chilies and curry leaves. Mix well.
5. Add a pinch of asafoetida (hing).
6. Immediately add ¼ teaspoon turmeric powder.
7. Turn off the heat and mix again everything very well.
8. Pour this tempering mixture in the bowl containing mashed potatoes.
9. Mix thoroughly and set aside. Check the seasonings and add salt if needed.

Making batter

1. In another mixing bowl take the besan (gram flour) and rice flour
.
2. Add the carom seeds, turmeric powder and salt as required.
3. Next add ⅔ to ¾ cup water or add as needed to make a thick batter.
4. Whisk to a smooth thick flowing batter without any lumps. Set the batter aside. You can also add a pinch of baking soda if you want to the batter.

Assembling

1. Now take one bread and cut it into four equal squares or cubes. Slice 4 to 5 bread slices this way into 4 cubes or squares.
2. Place the spiced mashed potato stuffing on the bread cube or square. Press it gently so that the potato stuffing sticks to the bread.
3. Meanwhile also heat 4 tablespoons oil in a small frying pan or a flat skillet or tawa. Do use a heavy and thick bottomed skillet or tawa.
4. Now take each of the bread slice and begin to dip in the besan batter.
5. Coat the bread slice evenly with the besan batter.
6. Place the batter coated bread slices on the tawa. Fry on medium heat.
7. When one side is golden and crisp, turn over each bread pattice and fry the second side.
8. The second side should also be golden and crisp. You can also flip a couple of times for even frying.
9. If you feel that the edges are not cooked, then you can place the bread slices vertically on the tawa with the uncooked edge touching the tawa.
10. Once done, then place them on kitchen paper towels. Repeat the batter coating and frying in batches.
11. Serve Bread Patties hot or warm with mint chutney or coriander chutney or tamarind chutney or tomato ketchup.