Take besan in a bowl.
Add salt, red chili powder, chaat masala, ajwain, and turmeric powder and mix it well
Now add water in the bowl and make a batter. There should be no lumps in the batter.
In the last add the baking soda and mix it well.
Mash the potatoes by hands or by fork. It should be mashed properly. There should not be any big chunk of potatoe left in it.
Heat the oil in the pan and add asafoetida, cumin seeds, chopped green chlies and ginger. Roast it a little bit.
Now add boiled peas in it. And cook it a little bit.
Add 2 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon garam masala in the peas. Cook the masala properly.
Now add dry coriander powder, roasted cumin seeds powder, and black pepper powder, chaat masala powder, dry mango powder (amachur ).
Now add mashed potatoes and chopped coriander in it.
Lower the flame of gas and mix all the ingredients properly.
Stuffing is ready for bread pakora. Take out stuffing in one plate and let it cool.
Take a slice of bread and apply stuffing on it. Do not spread too much stuffing in the bread otherwise, there are chances for breakage of bread.
Apply stuffing on second slice of bread.
Take a square shape panner and put it on bread.
Then cover that slice with other bread. And gently press the bread.
Cut the bread in a triangle shape.
Heat the oil for deep frying of bread pakora
Once again stir the besan batter.
To check the oil is heated enough for frying. Put a few drops of batter in the oil. If the batter starts sizzling and comes on the surface of the oil, it means oil is ready for deep frying. If batter drop is not comes on the surface of the oil means it oil needs to be heated more. If batter comes too quickly on top of oil it means it is too hot for frying.
Dip the prepared stuffed bread in the batter. And coat it on all the sides.
And carefully put the coated bread in the oil for frying.
Fry it on high medium flame.
Once it is golden brown from one side, flip it.
Once it is golden brown from both sides. Remove it on the plate. Put the kitchen tissue on plate first so that the extra oil is absorbed by it.
Sprinkle the chaat masala on it and serve it.